Ingredient:

• 4 tablespoons butter, divided
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 3 garlic cloves, minced
• 1-1/2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup seafood stock
• 1 large egg, beaten
• 6 cups day old cubed bread
• 1/4 cup sprigs fresh parsley, stems removed, chopped