Seafood-Stuffed Hush Puppies with Creole Tomato Sauce | James Beard Foundation

Name: Seafood-Stuffed Hush Puppies with Creole Tomato Sauce | James Beard Foundation
Total time: 90 min
Ingredients: 4 tablespoons dried, minced onion; 2 cups buttermilk; 2 cups cornmeal; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon ground red pepper; 1 egg; 6 cups vegetable or peanut oil; 1 tablespoon butter; 1 tablespoon fresh ginger, peeled and grated; 1 bunch fresh leeks, white part only, washed, quartered, and sliced thinly; 1 medium Vidalia onion, finely diced; 2 cups heavy cream; 1/2 pound rock shrimp, peeled and deveined; 1/2 pound crawfish tail meat; 1/2 pound lobster tails, cut in one-inch cubes; Salt; pepper; 3 tablespoons extra-virgin olive oil; 1 green pepper, cored, seeded, and roughly chopped; 1 medium Vidalia onion, peeled and roughly chopped; 3 tablespoons garlic, peeled and chopped; 1 half stalk celery, washed and roughly chopped; 2 tablespoons Creole seasoning blend; 4 vine-ripened tomatoes, roughly chopped; 2 quarts chicken stock; 2 bay leaves

www.jamesbeard.org

It’s hard not to feel Southern when eating these hush puppies filled with creamy crawfish tails, lobster, and rock shrimp. Outside of the South, however, it may be hard to find the fresh seafood...

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Ingredients

4 tablespoons dried, minced onion
2 cups buttermilk
2 cups cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon ground red pepper
1 egg
6 cups vegetable or peanut oil
1 tablespoon butter
1 tablespoon fresh ginger, peeled and grated
1 bunch fresh leeks, white part only, washed, quartered, and sliced thinly
1 medium Vidalia onion, finely diced
2 cups heavy cream
1/2 pound rock shrimp, peeled and deveined
1/2 pound crawfish tail meat
1/2 pound lobster tails, cut in one-inch cubes
Salt
pepper
3 tablespoons extra-virgin olive oil
1 green pepper, cored, seeded, and roughly chopped
1 medium Vidalia onion, peeled and roughly chopped
3 tablespoons garlic, peeled and chopped
1 half stalk celery, washed and roughly chopped
2 tablespoons Creole seasoning blend
4 vine-ripened tomatoes, roughly chopped
2 quarts chicken stock
2 bay leaves
1 tablespoon dried oregano
1/2 bunch fresh cilantro, washed and spun dry, with the leaves removed and chopped
2 tablespoons fresh thyme leaves, chopped