Seafood Pecan Puffs

Filling:

1 pound shrimp

1 pond crab meat

1 large onion, diced

1 large bell pepper, diced

1 stalk celery, diced

1 pod garlic

2 tablespoons cooking oil

1/2 pound pepper Jack cheese

1/2 pound Cheddar cheese

1/2 pint half and half cream

2 to 3 slices bread

Salt and pepper, to taste

1/2 cup Italian bread crumbs, crushed

Puffs:

1 cup water, boiling

1 cup flour, sifted

3 eggs

1/2 cup butter

Pinch of baking sods

1/4 cup pecans, chopped

Seasoning to taste

Preheat oven to 400F. Dice vegetables and cook in cooking oil until wilted. Add shrimp and crab meat. Cook for 15 minutes on low heat. Do not boil. Add cheeses and cream. Use bread if needed to thicken sauce. Season to taste. Cool.

To prepare puffs:
Heat water and butter in sauce pan over medium head; bring to a boil. Add flour. Stir mixture until it leaves the side of the pan and forms a ball. Cool slightly. Add soda and beat in eggs. Stir in pecans. Drop by spoonfuls onto baking sheet to make 6 to 8 puffs. Bake at 400F for 45 minutes. Cool. Slice off tops and fill with seafood mixture. Put tops back on and sprinkle with bread crumbs. Serve hot.

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Seafoods

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Cajun Country -- New Iberia, Louisiana