baked stuffed red snapper sl

Categories
Main dish
Cajun/creol
Fish/seafoo
Yield
8 servings
MeasureIngredient
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)
  Creole sauce (see below)
  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

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