When I want a little taste of the Big Easy, this is one of my favorite Cajun comfort foods. This is one of the many reasons I keep going back to the Louisiana marsh in search of redfish year after year. This recipe is a combination of redfish and crawfish with the flavor of the deep south and each bite I take brings back another memory of my time in Sportsman’s Paradise.

On my last trip to Louisiana, we caught and kept some smaller redfish in the 2-4lb range which was perfect for the way I wanted to cook them. We did catch some bigger reds that I will specifically grill on the half shell but these smaller ones I wanted to filet and blacken on our Blackstone. Lisa and I freezer packed the redfish in 4 filet servings.

The redfish filets were prepared by removing any remaining bones, skin and scales. I cleaned and dried the filets before cutting them into smaller pieces and applying the blackening seasoning. They are now prepped for the Blackstone and ready to cook.

Next, I’m going to prep everything for my crawfish cream sauce. This cream sauce not only goes great over redfish but as an appetizer, it is awesome over toasted French bread or our favorite, crostini toast.

Here’s a list of ingredients for the sauce mix. (We like to purchase our crawfish at the Walmart at 369 and 400):

Ingredients:

• 12-ounce bag of clean crawfish tails
• 1/4 stick of margarine
• 2 cups of heavy whipping cream
• 1/2 cup of chopped sweet onion
• 1 tbsp. minced garlic
• 1tbsp. Worcestershire sauce
• 1 tsp. Cajun seasoning
• 1 tsp. Old Bay seasoning
• 2 tbsp. all-purpose flour
• 1 tbsp. parsley
• salt and pepper to taste.

First, on medium heat I melt the margarine and add the onion. I then add the crawfish and let the crawfish and onion cook down for a few minutes. I then add the minced garlic, Worcestershire sauce and seasoning, mixing thoroughly. Lastly, I add the flour to the mixture and mix thoroughly again before adding the whipping cream. After adding the whipping cream I bump the heat up a little till the mixture starts to simmer. I turn the heat back down to low simmer and continue to stir until the mixture thickens to a creamy sauce.

At the same time, I’m starting the Blackstone and preparing the redfish filets. I start with a few slices of bacon to help season the grill and cook the asparagus. It doesn’t take long to cook the fish and I only flip them once. Of course, cooking time depends on the size of the filets but the cook time for our filets around minutes.

Once the filets were done, we had a little appetizer with the crawfish creamy sauce and then dinner was served.