SEAFOOD / ENTREES

• 16 speckled trout fillets
• 1/4 cup melted butter

Stuffing

• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1 pound crab meat, picked to remove all shells
• 1/4 pound shrimp, peeled
• 3/4 cup bread crumbs
• Salt and red pepper to taste

Sauce

• 1/2 cup butter
• 1/4 cup chopped celery
• 1/4 cup chopped green onions
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 3/4 pound shrimp
• 1/4 pound fresh mushrooms, sliced
• 1/4 cup white wine

To prepare stuffing, saute' onions and celery in butter. Add crab meat and shrimp and simmer, uncovered, until shrimp is cooked, about 5 to 8 minutes. Add bread crumbs to thicken mixture. Add salt and red pepper to taste.

Butter two 9 x 13-inch baking dishes. Preheat oven to 350 degrees F. Place 4 trout fillets in each and top with a scoop of stuffing, followed by another trout fillet. Drizzle melted butter on top. Bake for 30 to 40 minutes until fish is done.

While fish is baking, prepare sauce by melting butter and sauteing celery, green onions, onions and garlic. Add shrimp and simmer until pink. Add mushrooms and white wine. Simmer for 3 to 5 minutes. Arrange trout on serving platter and pour sauce over fish. Some of the sauce may be reserved and served in a gravy boat.

Exceptional dish - great for company. The kind of cooking Lafourche folks do best!