There is a much easier way to get this dish.
From Texas, take I-10 east
Once in Louisiana, take exit 103 and turn left
Go two miles and look for a neon sign that says "Prejeans" on the right side of the road
Go in, sit down, order, enjoy!
...or convince blake to come down to deep south tx, shoot a doe & watch the man go to town around the grill
How bout a dumber question how to blacken redfish? I thought you just put in the pan with some oil and cooked it till it was burnt...found out that was not quite right even with alot of ketchup it didn't taste good.... Please forgive me CB if that offends you..
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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Blake, wanted to let you know I cooked this Monday night and it was the best meal I have made in recent memory. Wonderful wonderful wonderful. I cannot tell you enough times how good it was. Thank you for sharing with TBH!
Gonna give this a try this weekend, Blake. Steve went to Venice and brought home some scamps and grouper. I bet one of them will work for this. What say you? I ain't using my tuna... that is good plain
Blake, wanted to let you know I cooked this Monday night and it was the best meal I have made in recent memory. Wonderful wonderful wonderful. I cannot tell you enough times how good it was. Thank you for sharing with TBH!
storm,
glad you were pleased and the dish came out great. the recipe is so simple and easy to make
Gonna give this a try this weekend, Blake. Steve went to Venice and brought home some scamps and grouper. I bet one of them will work for this. What say you? I ain't using my tuna... that is good plain
ms angie,
any kind of fish will work, just make sure it's fresh and not real thick
talapia or catfish is a great substitute for redfish
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