Louisiana Seafood Stuffed Catfish

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​6-8 Catfish Filets
Tooth picks
Garlic Powder, to taste
Onion Powder, to taste
Badia Complete Seasoning, to taste
Paprika, to taste
Culture Creole Seasoning, to taste
1 stick of Butter (6 tbs for stuffing, 2 tbs for lemon butter sauce)
1 yellow Onion, Finely Chopped
1 Bell Pepper, Chopped
1/4 Cup Celery, Finely Chopped
2 tbs of Minced Garlic
1 Pound Shrimp, Peeled and Deveined
1 lb of lump crab meat or claw crab meat
1/4 Cup Shrimp/Seafood/Chicken Stock
1 Tbs of Worcestershire Sauce
2 Cups of Italian Breadcrumbs
1 tbs of mustard
1 tbs of mayonaise
2 Tablespoons Lemon Juice
1 Teaspoon Fresh Parsley, Minced
Parsley, to garnish

1. Preheat oven to 375°F.
2. In a large skillet, melt 6 tbs of cubed butter over medium-high heat.
3. Stir in onion, celery, bell pepper and green pepper, and sauté until tender. Add in garlic and parsley, and sauté until garlic is fragrant.
4. Add in the chicken stock and Worcestershire sauce and stir.
5. Season shrimp with dry seasoning to taste, and stir into skillet mixture. Cook the shrimp until they turn pink. 
6. Stir in the crab meat.
7. Remove the shrimp and crab mixture from heat and stir in breadcrumbs until well combined. Season to taste
8. Stir in the mustard and mayo. 
9. Combine 2 tbs of melted butter and lemon juice in a separate bowl and set aside.
10. Season catfish with dry seasonings, to taste. Flip catfish so that they’re bottom side up. Spoon about 1/4 – 1/2 cup of seafood stuffing onto each fillet.
11. Place another catfish filet (bottom side down) on top of the stuffing.  The order should be catfish-stuffing-catfish.
    
12. Insert multiple toothpicks through the top filet and bottom filet to hold the stuffed catfish together.
    
13. Place the stuffed catfish into a greased baking dish and pour the combined melted butter and lemon juice over the filets.
14. Bake uncovered for 20-25 minutes, or until fish flakes with a fork. Transfer baking dish to top rack and set oven to broil for 3-5 minutes.
15. Remove from oven, garnish with more parsley and serve.