due to popular demand i've been asked to post this recipe
any seafood could be substituted ... crab, shrimp, lobster, etc... (if lobster, dice it into small peices)
here is my recipe ..... also watch the video below
Servings: 4 servings
Prep: 15 mins
Total: 45 mins
Ingredients
4 fillets catfish ( redfish or trout also works well )
4 tablespoons blackening spice
3 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced Tasso sausage
3 cups heavy cream
1 16-ounce package crawfish tail meat, rinsed and drained
Garnish: chopped tomatoes and chopped fresh basil
Directions
1. Place fillets in a shallow bowl. Generously coat both sides with blackening spice.
2. In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
3. Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add onion, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add salt, pepper, tasso, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 5 to 8 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
4. Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.
video link - http://www.louisianasportsmantv.com/...=41&size=large
.
any seafood could be substituted ... crab, shrimp, lobster, etc... (if lobster, dice it into small peices)
here is my recipe ..... also watch the video below
Servings: 4 servings
Prep: 15 mins
Total: 45 mins
Ingredients
4 fillets catfish ( redfish or trout also works well )
4 tablespoons blackening spice
3 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced Tasso sausage
3 cups heavy cream
1 16-ounce package crawfish tail meat, rinsed and drained
Garnish: chopped tomatoes and chopped fresh basil
Directions
1. Place fillets in a shallow bowl. Generously coat both sides with blackening spice.
2. In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
3. Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add onion, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add salt, pepper, tasso, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 5 to 8 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
4. Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.
video link - http://www.louisianasportsmantv.com/...=41&size=large
.
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