Crazy Cajun Layered Catfish Etouffee

5 lbs catfish, cut in large chunks
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
3 Tbsp cooking oil
2 garlic cloves, minced
1 cup parsley, chopped
3 celery ribs, chopped
1 small yellow onion, chopped
1 green bell pepper, chopped
2 Tbsp flour, divided
1 1/2 cans tomato sauce, divided
1/4 tsp thyme
1 bay leaf
1 lemon, juiced
1/4 cup water
rice for serving

Put the cut-up catfish in a plastic bag, add the salt, black pepper, and cayenne pepper and shake well until fish is well coated with seasoning.
In a heavy Dutch oven or soup pot, put oil in, then layer half the catfish pieces on top of the oil.
In a bowl, toss together the garlic, parsley, celery, onion, and bell pepper, then spread half this mixture over the fish in the pot.
Sprinkle 1 tablespoon of the flour over the vegetables.
Spread half of the tomato sauce over next.
Repeat the layers.
Sprinkle the thyme evenly over the top, add the bay leaf, then cover with the lemon juice and finally pour the water in around the edges.
Put pot on a burner set on very low, cover pot, and simmer slowly for 1 hour or until the catfish flakes easily.
You'll want to carefully shake the pot several times during the cooking time.  Don't stir the pot or the catfish will break up too much and disappear into the mix.
Taste and add more salt and other seasonings as desired, then spoon over a scoop of cooked rice in large bowls and serve hot.
Will serve 8.