Ingredients Jump to Instructions ↓

  1. 3 cups-box hushpuppy mix, made following directions on box

  2. 1 bunch fresh leeks, washed and chopped into half moons

  3. 1 tablespoon grated fresh ginger

  4. 2 tablespoons chopped fresh garlic

  5. 1 medium Vidalia onion, finely diced

  6. 2 cups heavy cream

  7. 1/2 pound fresh rock shrimp , cleaned and peeled

  8. 1 pound fresh Maine lobster meat, cut into 1/2-inch chunks

  9. 1/2 pound crawfish tail meat

  10. Salt and pepper

  11. 1 green pepper , roughly chopped

  12. 1 medium Vidalia onion, roughly chopped

  13. 3 tablespoons chopped garlic

  14. 1/2 stalk celery, roughly chopped

  15. 2 tablespoons Creole seasoning

  16. 4 vine ripened tomatoes, roughly chopped

  17. 2 quarts chicken stock

  18. 2 each bay leaves

  19. 1 tablespoon dried oregano

  20. 1/2 bunch fresh cilantro , chopped

  21. 2 tablespoons chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown. 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. Set aside.

  2. In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown. Add the heavy cream and turn to low and allow the cream to reduce by half. When cream has reduced by half add the shrimp, lobster , and crawfish and cook until the mixture is slightly thickened. Season with salt and pepper, to taste, and keep warm.

  3. Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add remaining ingredients and cook on low for 25 minutes. Remove from stove and puree the sauce as smooth as possible in a blender or food processor . Pass through a sieve or colander . Keep warm Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes. Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies.


Send feedback