Cook Some Rice: A Taste of Avoyelles History

Cooking à la Avoyelles – March 1986
First Place Winner: Helena Joffrion, Cottonport, Louisiana
Main Dish: Shrimp Stuffed Catfish

Few dishes capture the heart of Avoyelles Parish cooking quite like this award-winning Shrimp Stuffed Catfish, first place winner in the March 1986 Cooking à la Avoyelles competition. Created by Helena Joffrion of Cottonport, this recipe blends classic Louisiana flavors with elegant presentation, making it perfect for both family meals and special occasions.

Below is the original recipe so you can recreate this piece of local culinary history in your own kitchen.

Shrimp Stuffed Catfish

By Helena Joffrion

Ingredients

• 1 small onion, chopped
• 3 green onions
• ¼ pound fresh mushrooms, chopped
• 3 tablespoons butter, melted
• ½ cup soft breadcrumbs
• 2 tablespoons chopped fresh parsley
• Juice of ½ lemon
• 6 catfish fillets
• ½ pound shrimp

Sauce

• ½ cup butter
• ½ cup flour
• 2⅔ cups milk
• ½ cup dry white wine
• 2 egg yolks
• ½ teaspoon dry mustard
• Dash of red pepper
• Dash of paprika
• ¾ cup Swiss cheese, grated

Directions

Sauté the chopped onion, green onions, and mushrooms in butter until tender. Add breadcrumbs, parsley, and lemon juice, mixing well.

Chop and cook the shrimp, then mix into the vegetable and breadcrumb mixture. Spread the filling evenly onto each catfish fillet. Roll the fillets and secure with a toothpick. Lightly grease a baking dish and place the fillets seam side down. Pour about ½ cup of sauce over each fillet. Bake at 350 degrees for 25 minutes.

Sauce Preparation

Melt butter over low heat and add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk and wine, continuing to stir. Cook over medium heat until smooth.

Beat egg yolks until thick. Stir ¼ cup of the hot mixture into the yolks, then add back to the remaining hot mixture. Cook over medium heat, stirring until thick and bubbly. Add dry mustard and red pepper.

Sprinkle with Swiss cheese and paprika and bake until the cheese melts (about 3 minutes).

This Shrimp Stuffed Catfish is more than a recipe — it is a reflection of Avoyelles Parish’s rich culinary heritage. We’re proud to share this local classic and honor the cooks who shaped our food traditions.