Flounder Pontchartrain

[bowhunt3]

Looks delicious

[Mexico]

Impressive sir... impressive..

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[Killer]

That looks good!

[sahunter]

Tagged

[Lonestar_HOYT]

I think this post is in extremely poor taste if you don’t have enough to share with everyone.
Looks fantastic!

[diamond10x]

Geez that looks good!!

[marlin man]

aww man, that looks dang good

[hopedale]

Stuffed one large flounder with shrimp and the Cajun trinity. Grilled and covered in Pontchartain sauce with fried taters and grilled zucchini.

Thanks Cajun Blake.

You can't post this and not write up the recipe.

[Johnny Dangerr]

Looks good.........

[CoolHandLuke]

That looks super fine!!! Love me some stuffed flounder.

Chad C...look up the Cajun Ninja on YouTube and check out his recipes. He makes it real simple and straightforward.

[frazee3200]

Ugh yes please!!! Looks so good

[Jamesdad07]

You can't post this and not write up the recipe.

Redfish Pontchartrain



¼ pound of shrimp peeled and deveined (can also substitute crawfish)
2 shallots diced (about 1 cup)
1 cup of celery diced
1 green bell pepper diced
5 cloves of garlic pressed
½ stick of butter
1 ½ cups of heavy cream
8 oz lump crab meat
2 tablespoons of Creole or Dijon mustard
2 count of sherry wine
Juice of one lemon
Salt & Pepper and your favorite Cajun Seasoning
Green onion for garnish


Redfish can be either grilled or blackened

topping
Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.


Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .


Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.


Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.

Pour over the grilled redfish and eat till you have to be rolled away from the table



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[Slick8]

You can't post this and not write up the recipe.

Look at the thread again, I posted a link to Cajun blakes reciepe.

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[hopedale]

Look at the thread again, I posted a link to Cajun blakes reciepe.

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Bra, do you think I made it past the pic to see the link in post 10?

Come On' brother. You to to have that link just under the pic.

Looks good and I bet it tasted great.

[Slick8]

Since this was recently bumped so I thought I'd add to it.

Redfish pontchatrain served over linguine with a whole drum served family style for everyone to pick from.

Anyone care to guess what part of the red that is? Hint, it's the best part.



The drum was also stuffed with the trinity.



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