Friday, February 6, 2009

Creole Stuffed Catfish

It's that time of the year again to go to New Orleans for Mardi Gras parades. We are going to the Krewe of Vieux Parade which winds it way through The French Quarter. Before the parade, we plan to have dinner at one of our favorite Bourbon Street restaurants. My favorite item on the menu is the Creole Stuffed Catfish. It has a delicate, yet spicy taste that is almost too good to be true. Here is my own version of this delicious dish.

Creole Stuffed Catfish

2 medium sized catfish fillets, cleaned
1/2 lb. fresh lump crab meat
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each minced onion and bell pepper, and celery
1 tsp.minced garlic
1 bunch green onions, finely chopped
2 tbs.'s Tony Chachere's Creole seasoning
1 tbs. chopped fresh parsley
Juice of 1 lemon

Slit a pocket in the catfish for stuffing.
Season inside and out with 1 tbs. Creole seasoning
Baste with 1/2 of the lemon juice

Melt butter in skillet, and add garlic, onions, bell pepper, and celery. Sautee' until wilted.
Add breadcrumbs, green onions. parsley, crab meat and other tbs. Creole
seasoning. Stir and cover and simmer for about 15 minutes.

Fill catfish with stuffing
and place in a buttered baking pan. Dot catfish with butter and
pour remaining lemon juice on top. Bake in a 350 degree oven, for 35 to 40 minutes.
Baste occasionally. Serves 2 Bon Appetit!

Note: This recipe also works well with flounder.

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