Trout a la Marshrat
8-10 trout filets
1 lb peeled lump crabmeat
½ lb peeled shrimp, chopped
1 egg, slightly beaten
Bread crumbs
Onions, chopped
Bell peppers, chopped
Celery, chopped
Salt & pepper to taste
Tony’s cacherie to taste
Garlic powder to taste
Olive oil
In a small frying pan sauté seasoning until clear.
Add crab meat and shrimp to seasoning, cook until shrimp turn slightly pink. Remove from heat.
Mix crab and shrimp mixture with egg and bread crumbs to form a stuffing. (Be sure to add enough bread crumbs to absorb water from shrimp)
Cover the bottom of a 10 x 13 pan with a little olive oil. Layer with half of the seasoned trout filets. Spread half of the stuffing mixture over the trout creating two layers ending up with stuffing on top. Sprinkle a small portion of bread crumbs to finish off the top.
Place in a 350* oven for 30 minutes. Remove from oven and enjoy.
Great served alongside black beans.
Serving Size 4 to 6
Recipe created by: Mary Pierce & Chad Billiot “The Marshrat”