Compliments of Los Islenos Heritage and Cultural Society - St. Bernard, Louisiana

4 lb. Louisiana trout fillets

1 ½ lb. Louisiana shrimp, chopped

1 lb. Louisiana crab meat

1 ½ c onion chopped

1 c. celery, chopped

1 c. green pepper, chopped

2 tbsp. parsley, chopped

½ c. garlic, chopped

Creole seasoning to taste

Salt and pepper to taste

Bread crumbs

½ loaf day old bread, soaked and drained

Lemon juice

Pats of margarine

A little oil for sauté

Sauté onion, celery, green bell pepper, parley, and garlic in oil on low heat. Add shrimp and fry for about 8 minutes. Add crab meat, salt, pepper, Creole seasoning and soaked bread, well drained. Fry on low approximately 10 minutes. Season fish fillets to taste and place in a well-greased pan. Place stuffing on top of fillets, packing well, and sprinkle bread crumbs and lemon juice on top. Add small pats of margarine on top of each fillet. Add ¼ cup of water to pan and bake at 350 degrees for 20 minutes or until brown.