- 6lg. Louisiana catfish fillets
- ½lb. Small shrimp (90-110 count)
- 2T Unsalted butter
- 1T All purpose flour
- 1med. Yellow onion (finely chopped)
- 1med. Green bell pepper (finely chopped)
- 2cloves Garlic (finely chopped)
- 1C Seafood stock (Kitchen basics if not homemade)
- 1C Dry white wine
- ½lemon Juiced
- 2C Fresh bread crumbs (Make your own by passing some fresh bread over a box grater)
- 1C Green onions (chopped)
- All purpose Cajun seasoning to taste
Place a medium sized heavy pot over medium heat and add the butter.
Once melted, add the flour and stir to combine.
Cook for 2 minutes, but do not allow the mixture to brown.
Add the onions and bell peppers, cooking for 2-3 minutes more.
Add the wine and seafood stock, stirring to combine.
Once the liquid is boiling and thick reduce the heat to a simmer.
Add the shrimp, lemon juice, and garlic, cooking for 3-4 minutes.
Add Cajun all purpose seasoning to taste.
Remove from the heat and add the bread crumbs one cup at a time.
The consistency should be very thick, but very moist also, much like stuffing for a turkey.
Add the green onions, and allow to cool unless cooking the dish to completion.
Preheat the oven to 425º.
Lay a fillet of fish with the skin side facing down on a cutting board.
Using a very sharp fillet knife carefully make a slit along the side of the fish so that it opens like a book. Be careful not to cut through the other side.
Repeat this process for the rest of the fillets.
Fill the fillets with approximately 2T of the stuffing mixture.
Place the stuffed fillets on a sheet pan and season the fish with Cajun seasoning.
Note: If refrigerated, let the stuffed fillets sit on the counter for 30 minutes to come to room temperature
Bake for 5 minutes, and then switch the oven’s broiler to high.
Broil for 8-10 minutes until the tops of the fillets are slightly browned.
Note: Reduce the broiling time by 3 minutes if the stuffing is freshly cooked and still warm.
Remove from the sheet pan using a spatula, and serve hot.