Original Creole Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeElevate your catfish dinner with this buttery, lemony and Cajun-flavored shrimp stuffing mixture by Creole Seoul.
Ingredients
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6 Tablespoons Butter, Cubed
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1 Small Onion, Finely Chopped
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1/4 Cup Bell Pepper, Chopped
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1/4 Cup Celery, Finely Chopped
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1/4 Cup Green Pepper, Chopped
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3 Cloves Garlic, Minced
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1 Pound Shrimp, Peeled and Deveined
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1/4 Cup Shrimp/Seafood/Chicken Stock
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1 Teaspoon Worcestershire Sauce
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2 Tablespoons Parsley, Chopped (Plus More for Garnish)
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1 1/2 Cups Soft Breadcrumbs
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4-6 Catfish Filets
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2 Tablespoons Lemon Juice
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1 Teaspoon Fresh Parsley, Minced
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Paprika, to Taste
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Preheat oven to 375°F.
- In a large skillet, melt the cubed butter over medium-high heat.
- Stir in onion, celery, bell pepper and green pepper, and sauté until tender. Add in garlic and parsley, and sauté until garlic is fragrant.
- Add in the stock and Worcestershire sauce and stir.
- Season shrimp with Tony’s seasoning, to taste, and stir into skillet mixture. Poach shrimp until they turn pink.
- Remove Shrimp mixture from heat and stir in breadcrumbs until well combined.
- Combine melted butter and lemon juice in a bowl and set aside.
- Season catfish with Tony’s seasoning, to taste. Flip catfish so that they’re bottom side up. Spoon about 1/4 – 1/2 cup of stuffing onto each fillet, depending on size, and roll them up.
- Place the rolled stuffed catfish filets seam-side down into a greased baking dish and pour the combined melted butter and lemon juice over the filets.
- Bake uncovered for 20-25 minutes, or until fish flakes with a fork. Transfer baking dish to top rack and set oven to broil for 3-5 minutes.
- Remove from oven, garnish with more parsley and serve.
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