Directions:
1. In a heavy black iron pot over medium-high heat, cook the chopped turkey bacon until browned, about 5 minutes. Remove the bacon and set aside.
2. In the same pot, add the onions, bell peppers, and celery to the remaining bacon fat. Sauté until the vegetables are browned. Reduce the heat and stir in the garlic, parsley, thyme, jalapeno, and diced tomatoes.
3. Add the seafood stock and roux, stirring well to combine. Return the cooked bacon to the pot along with the bay leaf, Cajun seasoning, and hot sauce. Cover and let simmer for 40 minutes, stirring occasionally.
4. Taste the sauce and adjust seasoning with salt, pepper, and additional hot sauce as needed. About 15 minutes before serving, gently submerge the catfish fillets into the sauce. Cover and cook for about 10 minutes, until the catfish is tender but not falling apart.
5. Turn off the heat and let the dish rest for 5 minutes before serving.
6. To serve, mound a generous portion of rice in the center of a plate or shallow bowl. Spoon the courtbouillon sauce around the rice, adding pieces of the catfish. Garnish with diced green onion tops and serve with French bread and extra hot sauce on the side.
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