Game & Fish Dish
REDFISH MAURICE
•
2 pounds fresh or frozen Crawfish tails
2 pounds fresh or frozen Crawfish tails•4 pounds Redfish fillets, thinly sliced
4 pounds Redfish fillets, thinly sliced•2 cups chopped onions
2 cups chopped onions•½ cup butter, melted
½ cup butter, melted•1 cup chopped sweet pepper
1 cup chopped sweet pepper•1 cup chopped celery
1 cup chopped celery•1 tablespoon minced garlic
1 tablespoon minced garlic•3 tablespoons all-purpose flour
3 tablespoons all-purpose flour•Cajun Injector Cajun Shake Original Seasoning
Cajun Injector Cajun Shake Original Seasoning•1 tablespoon tomato paste
1 tablespoon tomato paste•1¼ ounce can chicken broth
1¼ ounce can chicken broth•oil
oil•2 cups cornmeal
2 cups cornmeal•Cajun Injector Lemon Butter Garlic Marinade
Cajun Injector Lemon Butter Garlic MarinadeThaw Crawfish tails and Redfish fillets, if frozen. Rinse tails and fillets; pat dry with paper towels. Set aside.
For Crawfish etouffee, cook and stir onions in melted butter over medium-high heat for 5 minutes or until tender. Add sweet pepper, celery, and garlic; cook 5 minutes, stirring constantly.
Sprinkle with flour and 1 tablespoon Cajun Shake; stir well. Cook 2 minutes, stirring constantly.
Add tomato paste and chicken broth; stir well. Bring to a boil; reduce heat. Simmer, covered, for 12 minutes, stirring occasionally.
Stir in Crawfish tails. Return to a simmer; cook 2 minutes, stirring constantly.
Preheat oil to 350 degrees.
Combine cornmeal and additional 2 tablespoons Cajun Shake; stir well with a whisk.
Dip fish in marinade then in cornmeal mixture. Evenly coat all sides of Redfish with cornmeal mixture.
Fry 3 or 4 fillets at a time for 4 to 5 minutes or until golden. Remove from hot oil and drain on paper towels. Serve hot Redfish topped with hot crawfish etouffee. Serves 12.
