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Trout a la Marshrat
This recipe was given to us by "the Marshrat" himself, Capt. Chad Billiot of Marshrat Guide Service in Leeville and Mary Pierce. To book a trip for trout and reds, call him at (985) 637-5058. Here's his trout casserole recipe:

8-10 trout fillets
1 lb peeled lump crabmeat, picked for cartilage
1/2 lb peeled shrimp, chopped
1 egg, slightly beaten
bread crumbs
onions, chopped
bell peppers, chopped
celery, chopped
cajun seasoning, salt/pepper to taste
garlic powder to taste
olive oil

Preheat oven to 350.
In a frying pan, saute the chopped seasonings in oil until clear. Add crab meat and shrimp to the veggies, season well and cook until shrimp turn slightly pink. Remove from heat.

Mix crab and shrimp mixture with egg and enough bread crumbs to form a stuffing. Be sure to add enough bread crumbs to absorb water from shrimp. Cover the bottom of a 10x13 pan with a little olive oil or spray. Layer with half the seasoned trout fillets. Spread half of the stuffing mixture over the trout creating 2 layers ending up with the stuffing on top. Sprinkle a small portion of bread crumbs to finish off the top. Dot with butter if desired.
Bake at 350 for 25-30 minutes. Remove from oven and enjoy.
Great served with black beans.
Also great drizzled with remoulade sauce!!