Preparation / Directions:
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.