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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

Ingredients:

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