Description Edit

Contributed by Catsrecipes Y-Group

  • Yield: 6 Servings

Ingredients Edit

Stuffed hushpuppies Edit

Creole tomato sauce Edit

Directions Edit

Stuffed hushpuppies Edit

  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 Edit

  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 Edit

  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.
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