Catfish Étouffée

Name: Catfish Étouffée
Ingredients: 3-4 tablespoons bacon fat (or butter); 2 tablespoons Creole seasoning; 1/4 cup flour; 2 cloves garlic, minced; 1 onion, diced; 2 stalks celery, diced (including greens); 1 jalapeno pepper, diced; 1 poblano pepper, diced; 2 teaspoons hot sauce; 2 teaspoons Worcestershire sauce; 14 oz canned fire roasted diced tomatoes; 1 teaspoon dried thyme; 1 1/4 lb catfish, cut into 2 inch chunks; 2 tablespoons chopped Italian parsley; 2 tablespoons chopped ramps (or substitute chopped green onion); cooked white rice to serve