Andouille crusted redfish with creole meuniere sauce is a delicious and flavorful dish that is sure to impress your family and friends. The combination of the spicy andouille sausage, the flaky redfish, and the rich and creamy creole meuniere sauce creates a truly unforgettable meal. This dish is perfect for a special occasion or a casual weeknight dinner.
Check out the recipes below so you can choose the best recipe for yourself!
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE
Steps:
- In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally. In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool. Season each fillet on the flesh side with 1/4 teaspoon of the Essence. In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes. To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly Yield 2/3 cup
CREOLE REDFISH COURT-BOUILLON
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
- Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.
ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE
Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7
RED FISH MEUNIERE PECAN
This is my favorite Meuniere sauce recipe. You saw many a different variation of this sauce paired with different fish and sometimes even steak down in New Orleans. It's a variation of the basic brown butter sauce, but done in a french/creole fashion. Very simple and delicious! You can leave out the pecans if they don't tickle your fancy, it's just as good.
Provided by graniteangel
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
- Heat olive oil and one tablespoon butter in large frying pan on Med heat.
- Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
- Once fish is done remove and place on a plate or serving dish.
- Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
- Sprinkle fillets with toasted pecan pieces.
- Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.
Nutrition Facts : Calories 215.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 9.4, Carbohydrate 18.7, Fiber 1.4, Sugar 0.4, Protein 2.6
Tips:
- For a crispy crust, make sure the andouille sausage is finely diced and evenly coated on the redfish fillets.
- To achieve a flavorful Creole meunière sauce, use a good quality white wine and unsalted butter.
- If you don't have heavy cream, you can substitute it with milk or half-and-half.
- To add a touch of smokiness, use smoked paprika in the sauce.
- Serve the redfish with your favorite sides, such as steamed vegetables, roasted potatoes, or mashed cauliflower.
Conclusion:
This andouille-crusted redfish with Creole meunière sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The crispy andouille crust adds a nice crunch, while the Creole meunière sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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