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Stuffed Pasta Louisianne

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Stuffed Pasta Louisianne


4-6 Catfish filets
1/2 box large pasta shells
2 tablespoons butter
4 oz. season blend
4 oz. cream cheese
1 1/2 cup half and half
2 cups shredded cheese (divided)
2 green onions chopped
12 oz. precooked shrimp
1 tsp. paprika
3 oz. Ritz crackers crushed


Cook pasta according to directions on box.
Season catfish and coat with mustard.  Refrigerate for 2 hours.
Smoke catfish for 45 minutes to an hour over medium heat.
In a medium skillet, saute season blend in butter.
Add cream cheese.  Slowly add half and half.  Bring to soft boil.
Add 1 cup of cheese.  Stir in green onions.  Add shrimp.  Add paprika.  Stir until thick.
Break up fish and stuff in pasta shells. 
Pour sauce mixture over pasta filled shells.
Cover with remaining cheese.  Sprinkle with cracker crumbs.
Bake at 350 degrees for 15 minutes until cheese melts and bubbles.

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