BLACKENED REDFISH ATCHAFALAYA Courtesy Kenny B’s
BLACKENED REDFISH ATCHAFALAYA
CRAWFISH ETOUFEE (serves 4)
The fish Paul Prudhomme made famous in the late 70’s which put cajun cooking on the map to the rest of the world. Red Drum filets were used, a fish which prefers salt waters, but also tolerates the saline fresh water overlap of the atchafalaya delta of southern Louisiana. I would admit, this is a true cajun dish, and one of our best sellers.
3 tblspoons unsalted butter 1/2 cup onion chopped 1/2 cup celery chopped 1/2 cup green pepper chopped 2 tablespoons minced garlic 1/4 cup green onions chopped 1 tablespoon lemon juice 2 tablespoons worcestershire sauce Spices to include 2 teasp. thyme, 1/2 teasp white pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder 2 lbs. crawfish tail meat 2 tablespoons cajun seasoning (Kenny B’s) or use Redfish Majic by K Paul. 2 cups crawfish stock, with 1 teaspoon crab boil 1/3 cup roux oil and flour mixture
6 oz. filet red fish 1/4 cup butter 1 teaspoon cayanne pepper 1 teaspoon lemon pepper 1/2 teaspoon minced garlic 1/2 teaspoon worcestershire sauce Add all ingredients except butter and mix. Dip fish filet in butter and coat in ingredient mixture. Cook on a well seasoned cast iron skillet on medium heat until fish is done to your liking. Serve over white rice, and top with 3 oz. of crawfish etoufee.
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Melt butter in cast iron skillet add all veggies except the green onions. Add the garlic and seasonings, cook till veggies are translucent. Add the crawfish meat and the stock, on low simmer. Add the roux, and the green onion, and lemon juice. Add more seasonings to taste.