Rainbow Trout with Shrimp Cornbread Stuffing by Chef Kirt Martin

  • 6 whole dressed rainbow trout
  • 1 tsp garlic, chopped
  • 1/4 cup yellow onion, chopped
  • 1/4 cup celery; diced
  • 1/2 cup chicken stock
  • 2 T butter
  • 8 1/2 oz. pkg Jiffy Cornbread
  • 1 egg
  • 1/3 cup milk
  • 1/8 cup red bell pepper, chopped
  • 1 T black olives, chopped
  • 1/4 cup dry wheat bread, diced 1/4 inch
  • 1/8 cup parsley, chopped
  • 1/2 tsp summer savory
  • pinch thyme, chopped
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup bay shrimp; optional
  • salt, pepper; to taste

    Combine cornbread mix, eggs, milk. Pour into greased baking pan; bake at 350 for 20 minutes. Let cool. In a saucepan add chicken stock, savory, thyme, garlic, celery, yellow onion, butter; simmer until vegetables are translucent, about 3 minutes. Fold all ingredients into crumbled cornbread; chill. Stuff the trout cavity; brush with butter. Bake at 350 for 14 minutes.

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