Stuffed Flounder Creole Recipe

Ingredients for Stuffed Flounder Creole

• 1 1/2 cups (3 sticks) butter
• Onion
• 1/2 cup chopped celery
• Shallot
• Garlic Clove
• 1/4 cup all-purpose flour
• Dry White Wine
• 1 cup milk
• Cooked Shrimp
• 1/2 cup cooked crabmeat
• 1/2 cup soft breadcrumbs
• Salt to taste
• Black pepper to taste
• 4 flounder fillets
• Lemon Wedge

How to Make Stuffed Flounder Creole

1. Melt 1/2 cup (1 stick) butter in a large skillet over medium heat. Add 1 cup chopped onion, 1/2 cup chopped celery, 1/4 cup chopped shallots, and 2 cloves minced garlic. Sauté until softened but not browned, about 5-7 minutes.
2. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes until lightly browned.
3. Gradually whisk in 1/2 cup dry white wine and 1 cup milk. Bring to a simmer, stirring constantly, until the sauce thickens and becomes smooth, about 3-5 minutes.
4. Remove from heat and stir in 1/2 cup cooked shrimp, 1/2 cup cooked crabmeat, and 1/2 cup soft breadcrumbs. Season generously with salt and black pepper to taste.
5. Prepare the flounder: Butterfly each flounder fillet by cutting it lengthwise almost all the way through, leaving the tail end intact. Gently remove the backbone.
6. Spread half of the stuffing mixture evenly over each flounder fillet.
7. Carefully fold the flounder fillets in half, tucking in the stuffing. Secure with toothpicks if needed.
8. Melt 2 tablespoons of butter and brush generously over the stuffed flounder.
9. Season the flounder with salt and pepper.
10. Place the flounder in a buttered oven-safe baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the flounder is cooked through and the topping is lightly browned.
11. Garnish with lemon wedges and fresh parsley before serving.