Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh shrimp; peeled and -chopped
-deveined 3/4 ts Salt
1 lg Onion; chopped 1/4 ts Pepper
2 cl Garlic; minced 1 ea Bay leaf
1 tb Shortening; melted 1 ds Dried whole thyme
1/4 c Water 8 ea Red snapper fillets (about
6 sl Bread -4 pounds)
1 sm Green pepper; finely chopped Creole sauce (see below)
2 tb Fresh parsley; chopped Fresh parsley sprigs
1 tb Celery; chopped -(optional)
3/4 pt Fresh oysters; drained and

------------------------CREOLE SAUCE-----------------------------
2 lg Onions; finely chopped 1 ds Dried whole thyme
2 cl Garlic; minced 1 tb Shortening; melted
1 ea Green pepper; finely chopped 1 tb All-purpose flour
2 tb Fresh parsley; chopped 1 ea 16-ounce can tomatoes;
2 ea Bay leaves -undrained and chopped

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 2-1/2
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

Browse by categories