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Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onions
• 1/4 cup chopped celery
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch chopped fresh thyme
• Pinch cayenne
• 2 tablespoons chopped parsley leaves
• 2 cups coarsely crumbled Cornbread
• 1/2 to 1 cup chicken stock or water
• 6 ounces crabmeat, picked over to remove shells and cartilage
• 4 (8-ounce) catfish fillets
• Emeril's Original Essence
• 2 tablespoons cold unsalted butter, cut into slivers
• Chopped parsley, garnish
• CREAMY PAN GRAVY:
• 2 tablespoons unsalted butter
• 1/4 cup chopped yellow onions
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 3/4 cup heavy cream
• 1 tablespoon hot sauce

Description

Crabmeat Cornbread Stuffed Baked Catfish With Creamy White Gravy

Emerils