Baked Stuffed Fish

Main Course

Recipe courtesy of Cajun Cuisine: Authentic Cajun Recipes from Louisiana’s Bayou Country

Serves 4 to 6


Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

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Baked Stuffed Fish

Sauté onion, celery, and bell pepper in butter until onions are transparent; add remaining ingredients except fish and stuffing and simmer about 20 to 30 minutes. Taste and adjust seasoning.

Season fish with salt, black pepper ,and cayenne pepper and stuff cavity with Shrimp and Crab Stuffing.

Place stuffed fish in a foil-lined baking dish and pour tomato mixture over the top; close foil over fish tightly and bake at 350 degrees for about 30 to 45 minutes.

Serve with a scoop of hot cooked rice.

Shrimp and Crab Stuffing

Sauté onion and bell pepper in oil until onions are transparent.

Add shrimp, crab meat, salt, black pepper, cayenne pepper, and water and simmer 5 minutes. Taste and adjust seasoning.


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