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1
Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown.
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2
Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides.
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3
Set aside.
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4
In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown.
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5
Add the heavy cream and turn to low and allow the cream to reduce by half.
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6
When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened.
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7
Season with salt and pepper, to taste, and keep warm.
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8
Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes.
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9
Add the tomatoes and cook for 5 minutes longer.
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10
Add remaining ingredients and cook on low for 25 minutes.
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11
Remove from stove and puree the sauce as smooth as possible in a blender or food processor.
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12
Pass through a sieve or colander.
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13
Keep warm
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14
Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes.
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15
Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies.
