Stuffed Hushpuppies with Creole Tomato Sauce

Description
Contributed by Catsrecipes Y-Group
 * Yield: 6 Servings

Stuffed hushpuppies

 * 3 cups-box hushpuppy mix, made following directions on box
 * 1 bunch fresh leeks, washed and chopped into half moons
 * 1 tablespoon grated fresh ginger
 * 2 tablespoons chopped fresh garlic
 * 1 medium Vidalia onion, finely diced
 * 2 cups heavy cream
 * ½ pound fresh rock shrimp, cleaned and peeled
 * 1 pound fresh Maine lobster meat, cut into ½-inch chunks
 * ½ pound crawfish tail meat
 * salt and pepper

Creole tomato sauce

 * 1 green pepper, roughly chopped
 * 1 medium Vidalia onion, roughly chopped
 * 3 tablespoons chopped garlic
 * ½ stalk celery, roughly chopped
 * 2 tablespoons Creole seasoning
 * 4 vine ripened tomatoes, roughly chopped
 * 2 quarts chicken stock
 * 2 each bay leaves
 * 1 tablespoon dried oregano
 * ½ bunch fresh cilantro, chopped
 * 2 tablespoons chopped fresh thyme

Stuffed hushpuppies

 * 1) Preheat a deep pot halfway filled with oil or a deep-fryer to 350°F.
 * 2) With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown.
 * 3) Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides.
 * 4) Set aside.
 * 5) In a medium sauté pan over medium to high heat, sauté the leeks, ginger,garlic, and onion in butter for 10 minutes, being careful not to brown.
 * 6) Add the heavy cream and turn to low and allow the cream to reduce by half.
 * 7) When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened.
 * 8) Season with salt and pepper, to taste, and keep warm.

Creole tomato sauce

 * 1) In a medium sauce pot heat olive oil over medium-high heat and sauté the pepper, onion, garlic, celery, and creole seasoning for 5 minutes.
 * 2) Add the tomatoes and cook for 5 minutes longer.
 * 3) Add remaining ingredients and cook on low for 25 minutes.
 * 4) Remove from stove and purée the sauce as smooth as possible in a blender or food processor.
 * 5) Pass through a sieve or colander.
 * 6) Keep warm.
 * 7) Preheat the oven to 375°F.

Finishing the dish

 * 1) Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes.
 * 2) Place 2 ounces of creole sauce on plate and top with stuffed hushpuppies.