Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh shrimp; peeled and deveined |
1 large | Onion; chopped |
2 cloves | Garlic; minced |
1 tablespoon | Shortening; melted |
¼ cup | Water |
6 slices | Bread |
1 small | Green pepper; finely chopped |
2 tablespoons | Fresh parsley; chopped |
1 tablespoon | Celery; chopped |
¾ pint | Fresh oysters; drained and |
2 larges | Onions; finely chopped |
2 cloves | Garlic; minced |
1 each | Green pepper; finely chopped |
2 tablespoons | Fresh parsley; chopped |
2 eaches | Bay leaves chopped |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
1 each | Bay leaf |
1 dash | Dried whole thyme |
8 eaches | Red snapper fillets (about 4 pounds) |
\N \N | Creole sauce (see below) |
\N \N | Fresh parsley sprigs (optional) |
1 dash | Dried whole thyme |
1 tablespoon | Shortening; melted |
1 tablespoon | All-purpose flour |
1 each | 16-ounce can tomatoes; undrained and chopped |
CREOLE SAUCE
Saute shrimpp, onion, and garlic in shortening in a large skillet about 15 minutes over medium heat.
Sprinkle water over bread; mash and add to shrimp mixture. Add next 8 ingredients; simmer 10 minutes.
Place 4 fillets on a large broiler pan; evenly spoon one-fourth of stuffing mixture on each fillet. Top with reserved fillets, and fasten with wooden picks. Pour Creole Sauce over stuffed fillets.
Bake at 350 degrees F for 30 minutes or until fillets flake easily when tested with a fork.
Transfer stuffed fillets to a large serving platter; garnish with fresh parsley sprigs, if desired.
NOTE: 1 (5 to 7 pound) red snapper may be substituted for the fillets.
Creole Sauce directions:
Saute first 6 ingredients in shortening in a large skillet about 15 minutes over low heat. Add flour, and cook 1 minute, stirring constantly. Stir in tomatoes; simmer 10 minutes. Yield: about 2-½ cups.
"From the Cane River" (Northern Louisiana) _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95