Daytime Kitchen: Cajun Grouper
Chef Randall Spencer from Blue Ridge Mountain Catering makes Cajun Grouper.
ROANOKE – Chef Randall Spencer from Blue Ridge Mountain Catering makes Cajun grouper and a crawfish sauce.
Cajun Grouper w/ Crawfish Sauce
4 ea (6oz) Grouper fillets
½ tsp Creole seasoning
½ cup All purpose flour
¼ cup Olive oil
½ lb Tasso sausage
1 lb Crawfish tails
1 cup Chopped yellow onion
1 cup Peeled, seeded, and chopped fresh or canned tomatoes
1 Tbsp Minced garlic
Salt & pepper to taste
2 cups Heavy cream
1 Tbsp Worcestershire sauce
1 Tbsp Hot sauce (your choice)
¼ cup Green onions chopped (green parts only)
2 tsp Fresh parsley leaves chopped
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