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Cajun Etouffee Topped Redfish Fillets

posted Apr 21, 2022, 10:47 AM by outdoorkitchenshow   [ updated Apr 21, 2022, 10:47 AM ]

Etouffee Topped Redfish



Season cleaned redfish fillets with our Cajun Jalapeno Sauce and Magic Swamp Dust.
Bake at 350 for about 20 minutes, until flaky. For the etouffee, use our Cajun Etouffee Mix. In a large bowl, stir the etouffee mix into 2 cups of water and let stand. In a large saucepan, add 2 cups water and 1 cup cream (or 1/2 & 1/2), and let come to a boil over medium heat. Whisk in the bowl of mix/water, and bring back to a fast simmer. In a skillet, saute 1 lb peeled shrimp and 1 lb crawfish tails, seasoned with a little Smokin' Fryin Rub in 1/4 stick butter, just until done. Add the cooked seafood to the pot of etouffee, stir, and let simmer for a minute. It's done. Spoon the Shrimp & Crawfish Etouffee over the baked redfish fillets. We served this over Jimmy's Swamp Grits. https://shop.creativecajuncooking.com/ for recipes and ingredients.
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