Instructions: Saute onions, peppers, garlic and parsley in butter until clear. Add tasso and turn heat to medium high and add puree shrimp and puree fish.

Cook for 7-10 minutes until fish is cooked. Add cream of celery and cook for 7-10 minutes until cooked down. Put aside and let cool down.

Wash okra down good and cut down one side, remove seeds and pulp. Reserve seeds and pulp and add to stuffing mixture thats cooling down. Mix well.

Once cooled, add crabmeat and 1/4 cup bread crumbs. Mix well and season to taste with

Tony Chacheres Creole seasoning. Fix a bowl with two eggs and 1/2 cup milk. Fix another bowl with flour and place next to egg wash. Fix last bowl with bread crumbs and place on side flour bowl. Take about a large tablespoon of the stuffing and roll a couple of times in hand then place in okra. Place okra in flour, then egg wash, then bread crumbs. Fry at 350 degrees in vegetable oil until brown. Drain. Sprinkle spice, let cool.

Line up in plate and cover with tasso cream sauce.

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