Blackened Opelousas Topping for Fish
photo by iremin3
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 tablespoons butter (not margarine)
- 8 ounces heavy cream
- 1⁄4 teaspoon cajun seasoning
- 1⁄4 teaspoon jalapeno powder (if you can find it or cayenne)
- 2 tablespoons dry instant roux mix
- 1⁄4 teaspoon blackening seasoning
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1 (6 ounce) can crabmeat (drained)
- 1 (8 ounce) can oysters (drained)
- 8 ounces crawfish tail meat
directions
- In a medium skillet over medium heat melt butter still it starts to brown.
- Add cream and stir and heat till bubbling.
- Add remaining ingredients stirring in between.
- Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
- This sauce is great over blackened fish with a side of dirty rice.
Reviews
-
This is very close to Pappadeaux's recipe. I added lemon juice, cooking wine and a few minced garlic cloves as the Cajun place's description of the dish is lemon, butter and garlic sauce. YUMMY! I have made it in Illinois, Michigan and now California for various family members and all love it and want the recipe. Roux mix is not so easy to find everywhere so I make it from scratch with flour and butter when I have too. Thanks for sharing.
RECIPE SUBMITTED BY
donniestaggs
Carrollton, Texas