Stuffed Hushpuppies with Creole Tomato Sauce

Stuffed Hushpuppies with Creole Tomato Sauce Recipe

Region / culture: USA | Servings: 4

Introduction

Stuffed Hushpuppies with Creole Tomato Sauce is a delicious and flavorful dish that combines the crispy texture of hushpuppies with a rich and savory seafood filling, all topped with a zesty Creole tomato sauce. This recipe is sure to impress your family and friends with its unique flavors and presentation.

History

Hushpuppies are a popular Southern dish that originated in the United States. They are typically made with cornmeal, flour, eggs, and milk, and are deep-fried until crispy on the outside and soft on the inside. The addition of a seafood filling and Creole tomato sauce gives this traditional dish a modern twist and adds a burst of flavor to every bite.

Ingredients

Stuffed hushpuppies

3 cups hushpuppy mix, prepared according to package instructions
1 bunch of fresh leeks, washed and chopped into half moons
1 tbsp grated fresh ginger
2 tbsp chopped fresh garlic
1 medium vidalia onion, finely diced
2 cups heavy cream
0.5 lb (227 g) fresh rock shrimp, cleaned and peeled
1 lb (454 g) fresh Maine lobster meat, cut into 0.5 inch chunks
0.5 lb (227 g) crawfish tail meat
salt and pepper

Creole tomato sauce

1 green pepper, roughly chopped
1 medium vidalia onion, roughly chopped
3 tbsp chopped garlic
0.5 stalk celery, roughly chopped
2 tbsp creole seasoning
4 vine ripened tomatoes, roughly chopped
2 qt (1.89 liters) chicken stock
2 bay leaves
1 tbsp dried oregano
0.5 bunch fresh cilantro, chopped
2 tbsp chopped fresh thyme

How to prepare

Stuffed hushpuppies

Preheat a deep pot halfway filled with oil or a deep-fryer to 350°F (177°C).
Using a medium ice cream scoop, portion out the hush puppy mix and fry until golden brown.
Allow to cool, then cut a slice off 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 sauté pan over medium to high heat, sauté the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown.
Add the heavy cream and reduce the heat to low, allowing the cream to reduce by half.
Once the 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 sauté the pepper, onion, garlic, celery, and creole seasoning for 5 minutes.
Add the tomatoes and cook for an additional 5 minutes.
Add the remaining ingredients and cook on low for 25 minutes.
Remove from the stove and purée the sauce as smoothly as possible in a blender or food processor.
Pass the sauce through a sieve or colander.
Keep warm.
Preheat the oven to 375°F (191°C).

Finishing the dish

Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes.
Place 2 oz (57 g) of creole sauce on a plate and top with the stuffed hushpuppies.

Variations

Substitute the seafood filling with ground meat or tofu for a vegetarian option.
Add diced bell peppers, corn, or jalapenos to the hushpuppy mix for extra flavor and texture.
Top the dish with grated cheese or breadcrumbs before baking for a crunchy topping.

Cooking Tips & Tricks

Be sure to fry the hushpuppies until they are golden brown and crispy to ensure the perfect texture.

- When scooping out the insides of the hushpuppies, be careful not to cut through the bottom or sides to prevent the filling from leaking out.

- The seafood filling can be customized with your favorite seafood, such as shrimp, lobster, or crawfish, to suit your taste preferences.

- The Creole tomato sauce can be made ahead of time and reheated before serving to save time on the day of cooking.

Serving Suggestions

Serve Stuffed Hushpuppies with Creole Tomato Sauce as a main dish with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Deep-fry the hushpuppies until golden brown.

- Sauté the seafood filling until slightly thickened.

- Purée the Creole tomato sauce for a smooth consistency.

Ingredient Substitutions

Use any type of seafood or protein in place of the shrimp, lobster, and crawfish.

- Substitute the hushpuppy mix with homemade cornmeal batter.

Make Ahead Tips

Prepare the Creole tomato sauce in advance and store it in the refrigerator for up to 3 days.

- Fry the hushpuppies and scoop out the insides ahead of time, then fill and bake them just before serving.

Presentation Ideas

Arrange the stuffed hushpuppies on a platter and drizzle the Creole tomato sauce over the top. - Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.

Pairing Recommendations

Serve Stuffed Hushpuppies with Creole Tomato Sauce with a side of coleslaw or potato salad.

- Pair with a glass of white wine or a cold beer for a refreshing drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven at 350°F (177°C) until warmed through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

Each serving of Stuffed Hushpuppies with Creole Tomato Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Stuffed Hushpuppies with Creole Tomato Sauce contains approximately 35 grams of carbohydrates.

Fats

Each serving of Stuffed Hushpuppies with Creole Tomato Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Stuffed Hushpuppies with Creole Tomato Sauce contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp, lobster, crawfish) and dairy (heavy cream), which may be allergens for some individuals.

Summary

Stuffed Hushpuppies with Creole Tomato Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed Hushpuppies with Creole Tomato Sauce is a flavorful and satisfying dish that combines the crispy texture of hushpuppies with a rich seafood filling and zesty tomato sauce. This recipe is perfect for a special occasion or a weeknight dinner that will impress your guests with its unique flavors and presentation. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my friend Marie in New Orleans. Marie was a fantastic cook, and I always loved learning new recipes from her. We were sitting on her porch, sipping sweet tea and chatting about life when she suddenly jumped up and disappeared into the house.

A few minutes later, she returned with a tattered old cookbook in hand. "I have to show you this recipe, it's one of my favorites," she exclaimed, flipping through the pages until she found the page she was looking for. "Here it is, stuffed hushpuppies with creole tomato sauce. You have to try it, it's absolutely delicious."

I watched as Marie busily gathered the ingredients and started cooking. The smell of onions, garlic, and spices filled the air, making my mouth water in anticipation. As she stuffed the hushpuppies with a savory mixture of shrimp, crab, and breadcrumbs, I knew I had to learn how to make this dish myself.

After a few hours of cooking and chatting, the hushpuppies were ready, and we sat down to enjoy the meal. The crispy outer shell of the hushpuppies gave way to a tender, flavorful filling that was perfectly complemented by the tangy creole tomato sauce. It was a culinary masterpiece, and I knew that I had to add this recipe to my repertoire.

Over the years, I perfected the art of making stuffed hushpuppies with creole tomato sauce. I experimented with different ingredients and techniques, tweaking the recipe until it was just right. I shared the dish with friends and family, who raved about its delicious flavors and unique combination of textures.

One day, I decided to enter a cooking competition at a local festival. I knew that my stuffed hushpuppies with creole tomato sauce would be a hit, and I was right. The judges were impressed by the dish's bold flavors and creative presentation, and I walked away with the first-place prize.

From that moment on, my stuffed hushpuppies with creole tomato sauce became a staple at family gatherings and dinner parties. I would spend hours in the kitchen, carefully preparing each component of the dish with love and attention to detail. The joy of seeing my loved ones enjoy my cooking was a reward in itself.

As the years passed, I continued to refine the recipe, adding my own personal touches and twists. I shared the recipe with anyone who asked, passing down the tradition of making stuffed hushpuppies with creole tomato sauce to future generations.

Now, as I sit in my kitchen, surrounded by the comforting smells of onions, garlic, and spices, I am reminded of that fateful day when I first learned how to make this incredible dish. It is a recipe that has brought me joy, laughter, and memories that will last a lifetime. And for that, I am truly grateful.