Lemon Pepper Stuffed Catfish

Prep Time:  45 minutes                                                    Cook Time: 30 minutes                                                    Yield: 10 servings

Ingredients: 

2 Pounds Catfish Fillets                                                              1 Pound Louisiana Crawfish Tails                                               1 Pound Crab Claw Meat                                                          1 Stick of Butter, Unsalted                                                         ½ Cup Flour                                                                             2 Small Onions, Chopped                                                           2 Ribs of Celery, Diced                                                              1 Carrot, Diced                                                                          1 (14.5 oz) Can of Chicken Broth                                               8 Ounces Lemon Butter and Garlic Cajun Injector                    ½ Teaspoon Black Pepper                                                         1 Cup Bread Crumbs                                                                 1 Cup Heavy Cream                                                                  1 Cup Parmesan Cheese, Shredded                                          TT Cajun Shake                                                                      TT Lemon Pepper Shake                                                   Toothpicks

Method:

Cut catfish fillets lengthwise into two strips, and place in a gallon ziplock bag.  Pour the Lemon Butter and Garlic marinade over the fillets and marinate in the refrigerator until you are ready to assemble and bake.

For the stuffing:  Heat a medium sized stock pot on medium heat and add the butter. Once butter is completely melted, add the flour to make a roux. Cook for 5-6 minutes stirring constantly or until the roux is blond in color.  Next, add the onions, celery, garlic and carrot to the roux and continue to cook until the onions are translucent. Add the chicken stock and stir until completely absorbed by the roux. Fold in the crawfish tails and crabmeat and cook for 5 minutes, stirring often. Once the crawfish and crabmeat are cooked, add the cream and incorporate evenly. Add black pepper and Cajun Shake according to your taste.  Remove from heat, stir in the bread crumbs and cheese.  Allow to cool in the refrigerator until the stuffing has become firm.  Once the stuffing has cooled and become firm, portion into 3-4 oz patties and place on a non stick sheet pan and place back in the refrigerator until needed.

To assemble:  Preheat the oven to 325 degrees Fahrenheit.  Season two fillets with a little Lemon Pepper Shake and wrap around the stuffing patties and secure with toothpicks. Repeat until all fillets are done.  Bake for 30-40 minutes or until the internal temperature of the stuffing reaches 165 degrees Fahrenheit and fillets are a nice golden brown.