Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
     1/4  cup           onion
     1/4  cup           green bell pepper
     1/4  cup           chopped celery
   5      ounces        tomatoes with chiles
     1/2  pound         cooked shrimp -- coarsely ground
     1/2  cup           cooked crabmeat
   1      teaspoon      Creole seasoning
   1      cup           cooked rice
   2                    catfish fillets - -- (1/2 lb)
     1/4  teaspoon      black pepper -- freshly ground
     1/4  cup           green onion tops

Preparation:

Preheat oven to 325F Melt butter; sauté onion, green bell pepper, and celery. Add tomatoes. Stir in ground shrimp and crabmeat. Add Creole seasoning. Add cooked rice. Mix well. Sprinkle catfish fillets with black pepper. Place one catfish fillet in the bottom of a glass loaf pan (8 1/2- by 4 1/2- by 2 1/2-inches) that has been sprayed with vegetable oil cooking spray. Place stuffing on top of fillet. Lay second catfish fillet on top of stuffing. Bake for 30 minutes or until done. Garnish with green onion tops. Recipe by Lois Ann Mouton, First Place, Teen Division, 1988.