Add shrimp shells and 2 cups of water to a blender and puree

Strain the stock with a fine mesh sieve. Set aside.

Add stock to a medium saucepan. Add ham hock, bay leaves, fresh thyme, and spices. Bring to a boil the reduce to a simmer.

Add the fish sauce plus the dry spice seasonings and give it a stir. Bring to boil then reduce to simmer for about 30 minutes.

Remove the ham hock, allow to cool, then dice into small chunks.

Remove bay leaf and thyme. Set stock aside.

Brush one side of the catfish filets with the melted butter.

Season generously with the creole spice mix.

Heat cast iron skillet over high heat. Add butter, then fry the catfish seasoned side down.

Remove fish, allow to cool, then cut into bite sized pieces.

In large saucepan or dutch oven heat on medium high heat. Add okra pieces and char all over (2-3 minutes per side).

Remove and set aside.

Preheat the saucepan/dutch oven on medium high heat. Add the onions, celery, and bell peppers and saute 2 minutes. Add the garlic and saute another 30 seconds. Add half of the remaining spice mix.

Add the canned black-eyed peas and mix well.

Add the stock, shrimp paste, green seasoning, remaining spice mix, and diced ham hocks. Mix well. Bring to a simmer and cook 30 minutes.

Add the okra and the fish piece non-blackened side down. Cook for minutes.

Serve with rice