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Old 04-29-2010, 06:20 PM   #1
Cajun Blake
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Default Redfish Pontchartrain

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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Old 04-29-2010, 06:37 PM   #2
waterdog
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now thats a winner!!!!!!
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Old 04-29-2010, 07:18 PM   #3
m'gobo
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I'm gonna try it. Thanks for info.
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Old 04-30-2010, 02:00 PM   #4
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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!

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Old 04-30-2010, 11:00 PM   #5
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That looks really good.
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Old 05-01-2010, 07:55 AM   #6
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Looks like I'll be thawing out some redfish tonight.
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Old 05-02-2010, 03:10 PM   #7
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I'm gonna do this today with some grilled redfish!!!! Thanks for the recipe!!!!!
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Old 05-02-2010, 05:37 PM   #8
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Oh my God is this good!!!!!!! I grilled 2 nice filets and ate all of it!!!!!!!Thanks for the recipe!!!!! I will be treating friends to this for sure!!!!
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Old 05-02-2010, 08:17 PM   #9
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Niiice.

Got some redfish from my Geuydan relatives that needs cooked.

John
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Old 05-03-2010, 06:36 PM   #10
skeeter
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Stop it Blake. I'm never gonna lose any weight!
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Old 05-03-2010, 06:45 PM   #11
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This is really good with crappie as well. Not many redfish in East Texas...




br
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Old 05-14-2010, 01:36 PM   #12
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Awesome....and its not hard to do either..

Thanks Blake
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Old 05-26-2010, 09:02 PM   #13
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Pontchartrain has to be the best dish at any Fishmonger.
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Old 07-26-2010, 10:48 PM   #14
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ive eaten similar dishes so many times and lways wished i knew how to cook it, imma give it a try
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Old 08-14-2010, 12:35 PM   #15
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Thanks for posting. This is one of my favorite fish plates.
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Old 08-14-2010, 12:45 PM   #16
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dang looks good

ill punchatrain if u make me some redfish like that.lol
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Old 08-14-2010, 06:53 PM   #17
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Awesome recipe CB, I did this last night with Red Snapper and it was superb !!!!!!!

One other little modification I did was use crawfish and shrimp
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Old 08-14-2010, 06:55 PM   #18
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Looks yummy.
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Old 08-14-2010, 07:18 PM   #19
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Quote:
Originally Posted by kfd82 View Post
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
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Old 04-24-2012, 01:58 PM   #20
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TTT..Thank's Blake. I touched off on this today and it is delicious!!
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Old 04-25-2012, 03:51 PM   #21
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Quote:
Originally Posted by buffalorider View Post
This is really good with crappie as well. Not many redfish in East Texas...




br
X2
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Old 04-25-2012, 04:01 PM   #22
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Look great CB
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Old 04-25-2012, 10:43 PM   #23
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I'am going to have to fix this for the family.
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Old 04-26-2012, 10:24 AM   #24
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This may be a dumb question but is there a certain blackened seasoning that everyone uses or homemade?
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Old 04-26-2012, 07:47 PM   #25
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Quote:
Originally Posted by cas077 View Post
This may be a dumb question but is there a certain blackened seasoning that everyone uses or homemade?


this is what I use 95% of the time - REX seasoning ... can be bought online ; google REX seasoning out of NOLA

homemade recipe posted below





Blackened seasoning
•1 heaping tablespoon smoked paprika
•1 teaspoon salt
•1 heaping teaspoon garlic powder
•1 heaping teaspoon onion powder
•1/4 to 1/2 teaspoon ground cayenne pepper
•2 teaspoons black pepper
•1/2 teaspoon leaf thyme
•1/2 teaspoon leaf oregano
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Old 04-26-2012, 07:55 PM   #26
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Quote:
Originally Posted by Cajun Blake View Post
this is what I use 95% of the time - REX seasoning ... can be bought online ; google REX seasoning out of NOLA

homemade recipe posted below





Blackened seasoning
•1 heaping tablespoon smoked paprika
•1 teaspoon salt
•1 heaping teaspoon garlic powder
•1 heaping teaspoon onion powder
•1/4 to 1/2 teaspoon ground cayenne pepper
•2 teaspoons black pepper
•1/2 teaspoon leaf thyme
•1/2 teaspoon leaf oregano
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..
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Old 04-27-2012, 09:49 AM   #27
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Thanks Canjun for the useful information. FYI I have been writing down every cajun recipe you put up here, so from all my family they say thank you.
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Old 05-31-2012, 10:20 AM   #28
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Quote:
Originally Posted by Cajun Blake View Post
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


.

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!
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Old 05-31-2012, 10:41 AM   #29
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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
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Old 05-31-2012, 10:13 PM   #30
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Quote:
Originally Posted by perfectstorm View Post
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

Quote:
Originally Posted by czechgrubworm View Post
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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Old 06-12-2012, 08:19 PM   #31
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This was my attempt to this, except I had to use amberjack. Name:  ImageUploadedByTapatalk1339546660.574576.jpg
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During the cooking process.
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The trinity.
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The finished product, dang it was freakin good!!
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Size:  64.8 KB
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Old 07-01-2012, 06:08 PM   #32
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My turn tonight. Thanks Blake....
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Old 07-01-2012, 08:33 PM   #33
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I about to try it with some speckled trout
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Old 07-01-2012, 08:48 PM   #34
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Next time I will use less milk, and it was great.
Attached Images
 
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Old 07-01-2012, 10:44 PM   #35
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Originally Posted by thorthunder View Post
Next time I will use less milk, and it was great.



mr johnny


use heavy whipping cream

if it's too liquidy , keep cooking on med/low as the water will evaporate and it will thicken up

or you could sprinkle a dash of flour in the dish and stir it together as it will thicken
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Old 07-02-2012, 10:31 AM   #36
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Quote:
Originally Posted by Cajun Blake View Post
mr johnny


use heavy whipping cream

if it's too liquidy , keep cooking on med/low as the water will evaporate and it will thicken up

or you could sprinkle a dash of flour in the dish and stir it together as it will thicken
Wish I would have saw this last night.

Before I smoked out the house
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After I smoked out the house, and it was good too. A little runny, and not quite the color I expected. I believe that was due to the blackening the fish first.

Name:  ImageUploadedByTapatalk1341239474.957285.jpg
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Old 07-22-2012, 09:31 PM   #37
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Bump for "The Sauce"
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Old 07-23-2012, 10:10 AM   #38
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I made this last week and put it over some kingfish I had grilled. It was very very good!!!!
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Old 07-23-2012, 01:43 PM   #39
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Yep I will be trying this on some redfish in the very near future.
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Old 07-23-2012, 01:44 PM   #40
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My only suggestion is to blacken the fish outside or have a really good venthood
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Old 07-23-2012, 05:03 PM   #41
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definetly a need to try recipie, very tasty
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Old 07-24-2012, 12:53 PM   #42
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Tried it last night. Dude! AWESOME!!!!!!!!!! Scored serious points with the girlfriend. Used Trout instead of Redfish. Turned out awesome and it was easy to make. Thanks Blake!
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Old 07-27-2012, 03:33 PM   #43
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Yum! Saved the recipe, will have to try this soon!! Thanks so much for sharing!
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Old 07-28-2012, 11:03 PM   #44
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I know what I'm cooking tomorrow night now I hope HEB has all the ingredients
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Old 07-29-2012, 01:34 PM   #45
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Tried it and it was excellent! Thanks for sharing!
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Old 07-29-2012, 10:11 PM   #46
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Sounds delish... Will try this one soon!
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Old 07-30-2012, 04:14 PM   #47
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Blake, everything recipe (and picture of them) you post makes my mouth water!
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Old 08-02-2012, 12:07 AM   #48
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Definately going into the recipe book, I got before pictures, but my family was so hungry they were eating before I could get any pics of the finished product. My wifes last comment was "uh sooo full" lol

Thanks for sharing another wonderful dish.
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Old 09-20-2012, 08:12 PM   #49
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October 6 my friend!
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Old 09-20-2012, 10:28 PM   #50
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October 6 my friend!


Have food, will travel and cook
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