Crabmeat-Cornbread Stuffed Baked Catfish With Creamy White Gravy Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 cup heavy cream

2 tablespoons unsalted butter

1/2 cup chopped yellow onions

1 tablespoon olive oil

Pinch cayenne

1 teaspoon minced garlic

Pinch chopped fresh thyme

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1 tablespoon minced garlic

1/2 to 1 cup chicken stock or water

1/4 cup chopped yellow onions

1 tablespoon hot sauce

1/4 cup chopped green bell peppers

2 tablespoons chopped parsley leaves

Essence, recipe follows

1/2 teaspoon salt

1/4 cup chopped green onions

6 ounces crabmeat, picked over to remove shells and cartilage

1/4 cup chopped celery

4 (8-ounce) catfish fillets

Chopped parsley, garnish

2 tablespoons cold unsalted butter, cut into slivers

2 cups coarsely crumbled cornbread, recipe follows

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