Baked Stuffed Fish | Louisiana Kitchen & Culture

Ingredients

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)
• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water