- Stuffed Hushpuppies:
- 3 cups-box hushpuppy mix, made following directions on box
- 1 bunch fresh leeks, washed and chopped into half moons
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh garlic
- 1 medium Vidalia onion, finely diced
- 2 cups heavy cream
- 1/2 pound fresh rock shrimp, cleaned and peeled
- 1 pound fresh Maine lobster meat, cut into 1/2-inch chunks
- 1/2 pound crawfish tail meat
- Salt and pepper
- Creole Tomato Sauce:
- 1 green pepper, roughly chopped
- 1 medium Vidalia onion, roughly chopped
- 3 tablespoons chopped garlic
- 1/2 stalk celery, roughly chopped
- 2 tablespoons Creole seasoning
- 4 vine ripened tomatoes, roughly chopped
- 2 quarts chicken stock
- 2 each bay leaves
- 1 tablespoon dried oregano
- 1/2 bunch fresh cilantro, chopped
- 2 tablespoons chopped fresh thyme
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.
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.
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Tom Condron Upstream and Mimosa Grill