Blend the onion, habanero pepper, and red bell pepper until smooth.
In a medium pot on medium heat, heat the vegetable oil.
Add the blended pepper mixture and cook until most of the water evaporates and the sauce thickens slightly.
Add seasoning and ground crayfish, stirring well to combine.
Pour in the bone broth and bring to a gentle simmer.
Add the cut sweet potatoes and dry catfish to the pot.
Cover and let simmer until the sweet potatoes are fork-tender.
Gently mix, mashing the potatoes slightly to achieve a pottage-like consistency.
Taste and adjust seasoning if needed.
Turn off the heat and let rest for a few minutes before serving.
Garnish with green onions if desired.
