Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      5 ounce       trout or other white fish -- (5 to 7)
                        -- fillets
   2      cups          seasoned Italian bread crumbs
   2      pounds        white or claw crabmeat
     1/4  cup           chopped parsley
     3/4  cup           melted butter
   1      tablespoon    paprika
   1      cup           chopped onions
     3/4  cup           water
   1      cup           chopped celery
     3/4  cup           white wine
   1      cup           chopped green bell pepper
     3/4  cup           melted butter
   1      cup           chopped red bell pepper
                        salt and cracked pepper to taste
     1/4  cup           diced garlic
   1      dash          Louisiana gold pepper sauce

Preparation:

Preheat oven to 375F. In a heavy bottom Sauté pan, melt butter over medium high heat. Add onions, celery, bell peppers, and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add crabmeat and blend well into vegetable mixture. Continue to cook until juices are rendered from vegetables and crabmeat. Season to taste, using salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. Stuffing should not be too dry. Adjust seasonings if necessary. Place an equal amount of stuffing in each catfish fillet. Roll fillets into turban shape and secure with toothpicks. In another Sauté pan melt butter over medium high heat. Place fish in baking pan then add water and wine. Sprinkle with paprika, and season to taste using salt, pepper and Louisiana Gold. Bake for fifteen minutes or until golden brown.