Season the catfish with the Essence and set aside.
Heat the oil in large heavy nonstick pot or Dutch oven over medium-high heat. Using a heavy wooden spoon, stir in the flour. Cook, stirring, until a medium-colored roux forms, about 6 minutes. Add the onions, onions, bell peppers, celery, garlic, salt, crushed red pepperflakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the tomatoes, Worcestershire, and pepper sauce, stir well to combine, and cook until thickened, 8 to 10 minutes. Whisk in the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Add the catfish and green onions, stir, and simmer until the catfish are cooked through, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
To serve, split 4 corn muffins in 1/2 horizontally and place 2 halves on each of 4 large plates. Spoon the catfish and sauce piquante onto the muffins. Garnish with the green onions and parsley and serve.
Yield: 4 servings