Baked Catfish Etouffee

1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon file powder
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, diced
6 okra pods, sliced
1/8 pound Andouille sausage, sliced
3 garlic cloves, minced
1 plum tomato, diced
1 3/4 cups chicken broth or stock
4 catfish fillets, 5 ounces each
1/2 teaspoon salt
1/4 teaspoon Tabasco
2 scallions, chopped

Recipe Instructions
Preheat oven to 350 degrees F (175 degrees C). Combine the paprika, garlic powder, onion powder, black pepper, basil, and filé powder in a small bowl. Cook the flour in a large sauté pan, stirring constantly with a wooden spoon, over high heat until golden-brown. Heat oil in a saucepan over medium heat. Add onion, green pepper, celery, okra, and sausage and sauté until onions are translucent, about 3 minutes. Stir in garlic and cook until tender, about 2 minutes. Stir in toasted flour, tomato, and half of the paprika mixture; cook 30 seconds. Stir in broth and bring to a simmer; cook 20 minutes. Using the flat side of a knife, lightly pound the fillets to an even thickness. Season the fish with the remaining paprika and spice mixture. Fold the ends of the fillets under to form a parcel. Place the fillets in a buttered baking dish and bake until the fish flakes easily when tested with a fork, about 25 minutes. Season the vegetable mixture with salt and Tabasco sauce. Turn the fillets over in the baking dish to coat and glaze the top of the fish with the liquid. Serve fillets on top of the vegetable etouffée and top with scallions.