In large kettle or Dutch oven stir together oil and flour until smooth to being making roux.  Cook over medium-high heat until mixture boils, stirring constantly.  Reduce heat to medium and stir constantly about 10 minutes or until mixture turns a medium brown.  Add onions, celery, green pepper, and garlic.  Cook and stir until tender.  Stir in chicken broth, fish stock or water.  Add tomato sauce, tomatoes and bay leaves.  Bring to boil; reduce heat.  Cover and simmer for 30 minutes.  Meanwhile, cut fish into bite-sized pieces.  Sprinkle lightly with Creole seasoning.  Add catfish to tomato mixture.  Cover and simmer for 25 minutes or until fish flakes easily.   Season to taste with Creole seasoning.  Remove and discard bay leaves.  Mound 1 cup rice on each serving plate.  Spoon catfish mixture over rice.

Makes 8 Servings