Add the catfish fillets (after you have washed and patted them dry) to a large ziplok bag. Cover with the Creole Seasoning, move around in the bag to totally coat all fillets evenly, and allow to rest at room temperature.

Add the oil to a large Dutch Oven and turn on the heat to medium-high.

Add the flour and stir into the oil. Continue to stir, do not allow to burn, until this 'roux' has become the color of peanut butter.

Add the holy trinity - the onion, bell pepper and celery and stir into the roux.

Continue to cook a few minutes until the trinity has softened.

Add the garlic and cook a further minute or so, until the garlic is fragrant.

Add the tomato paste and stir into the mixture.

Add the chopped tomatoes, sugar, red pepper flakes, bay leaves and seafood stock and stir well.

Bring to a boil then reduce the heat to a simmer.

Cover and allow to cook for about 45 minutes then stir in the red wine vinegar and remove the bay leaves.

Remove the lid and drop in the catfish fillets, carefully.

Move around just a little to make sure no pieces are stuck to each other then place the lid on again. Wait 5 minutes then turn off the heat. Allow to sit for 10 minutes before serving.