*  Exported from  MasterCook  *
                          SEAFOOD STUFFED FLOUNDER
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SEASONING MIX-----
    1       t            Salt
      1/2   ts           Sweet paprika
      1/2   ts           Black pepper
      1/2   ts           Dried thyme leaves
      1/2   ts           Sweet basil
      1/2   ts           Gumbo file (optional)
                         -----MAIN INGREDIENTS-----
    3                    Slices bacon, diced
    1 1/2   c            Onions, chopped very fine
    1       c            Green bell peppers, chopped
      1/4   lb           + 1 Tbsp unsalted butter
      3/4   ts           White pepper
      3/4   ts           Ground cayenne pepper
      1/2   lb           Small shrimp
    1 1/2   c            Basic seafood stock
    6                    Shucked oysters (med. size)
      3/4   c            All-purpose flour
      1/2   c            Green onions, chopped fine
      1/4   c            Grated Parmesan cheese
                         -----FLOUNDER SEASONING MIX-----
    2       ts           Salt
    1       t            Sweet paprika
      1/2   ts           White pepper
      1/2   ts           Onion powder
      1/2   ts           Garlic powder
      1/2   ts           Dry mustard
      1/4   ts           Ground cayenne pepper
      1/4   ts           Dried thyme leaves
      1/4   ts           Dried sweet basil leaves
    6                    Flounders (see note)
    1 1/2   c            Grated cheddar cheese
                         Vegetable oil for frying
   NOTE: Flounder should be 1 to 1-1/4 pounds each,
   boned, heads removed and brown side split down the
   center. Combine the first seasoning mix ingredients in
   a small bowl; mix well and set aside. In a large
   skillet fry the bacon over high heat until crisp. Add
   onions, celery and bell peppers. Stir well and saute
   until vegetables start to get tender, about 5 minutes,
   stirring occasionally. Add 3 tablespoons of the butter
   and the white and red peppers; stir until butter is
   melted. Stir in the shrimp and the first seasoning
   mix. Continue cooking for about 3 to 5 minutes,
   stirring occasionally and scraping pan bottom well.
   Stir in the stock and the oysters; cook and stir about
   6 to 8 minutes. Remove from heat. Use a slotted spoon
   to spoon the seafood vegetable mixture into a food
   processor or blender, leaving the liquid in the
   skillet; process mixture until smooth, about 15 to 30
   seconds. Return mixture to skillet, stirring to blend
   with liquid; turn heat to high, and cook until mixture
   starts sticking excessively, about 5 minutes, stirring
   occasionally and scraping pan bottom well. Remove from
   heat. Meanwhile, in a 1-quart saucepan melt the
   remaining 6 tablespoons butter over high heat; when
   almost melted, remove from heat, then add 1/4 cup of
   the flour and stir until mixture is smooth. Return to
   high heat for 1 minute, stirring constantly. Turn heat
   to high under the stuffing mixture; gradually add the
   butter-flour mixture, stirring constantly until well
   blended. If mixture starts “weeping” oil at this
   point, stir in about 2 tablespoons more stock or
   water.) Continue cooking until very thick, about 1 to
   2 minutes, stirring constantly. Add the green onions
   and cook 1 minute more, stirring constantly. Remove
   from heat and stir in the Parmesan. Cool slightly,
   then refrigerate until chilled, about 30 minutes. In a
   small bowl thoroughly combine the flounder seasoning
   mix ingredients. Open the flounders for stuffing.
   Sprinkle 1/4 teaspoon ofthe seasoning mix on the
   inside of each flouner. Mound 1/4 cup of the cheddar
   cheese in the center of each, then spoon a scant 1/2
   cup chilled stuffing on top of the cheese. Close the
   fish so the stuffing doesn't show. Cover and
   refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of
   the seasoning mix on each side of each chilled
   flounder, patting it in with your hands. In a pan
   (cake and pie pans work well) combine the remaining
   seasoning mix with the remaining 1/2 cup flour. In a
   large, heavy skillet heat 1/4 inch oil over high heat
   to about 350F. Meanwhile, place each flounder (split
   side up) in the seasoned flour to coat only the bottom
   surface. Carefully slide each flounder into the hot
   oil and fry the bottom until it’s crispy, crunchy and
   brown-brown!-- about 3 to 4 minutes. Without draining,
   place the flounder, still split side up, on an
   ungreased cooke sheet. Bake at 550F until the fish are
   cooked and well browned on top, about 10 minutes
   (after about 4 minutes, drape a piece of aluminum foil
   over the tails so they won't burn). Serve immediately
   as is, or topped with Hollandaise Sauce, Shrimp and
   Crab Buttercream Sauce, or Bearnaise Sauce
   From Paul Prudhomme’s Louisiana Kitchen
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