Blackened Redfish with Crawfish Étouffée

Blackened Redfish with Crawfish Étouffée
Experience the fiery flavors of New Orleans with this zesty blackened redfish paired with a rich and flavorful crawfish étouffée.

Ingredients:
– 4 redfish fillets (6 oz each)
– 2 tbsp paprika
– 1 tbsp onion powder
– 1 tbsp garlic powder
– 1 tsp cayenne pepper
– 1 tsp thyme
– 1 tsp oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 onion, diced
– 1 bell pepper, diced
– 3 cloves garlic, minced
– 1 lb crawfish tails
– 2 cups seafood stock
– 1/2 cup tomato sauce
– 2 tbsp flour
– 2 tbsp butter
– Cooked white rice, for serving
– Chopped green onions, for garnish

Directions:
1. In a small bowl, combine paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and black pepper to create the blackening seasoning. Coat redfish fillets evenly with the seasoning.
2. Heat olive oil in a skillet over medium-high heat. Sear the seasoned redfish fillets for 3-4 minutes per side until blackened and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add diced onion, bell pepper, and garlic. Sauté until softened.
4. Stir in flour and cook for 1-2 minutes to create a roux.
5. Pour in seafood stock and tomato sauce, stirring well to combine. Bring to a simmer.
6. Add crawfish tails to the skillet and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
7. Serve the blackened redfish over a bed of white rice, topped with a generous portion of crawfish étouffée. Garnish with chopped green onions.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store leftover étouffée in an airtight container in the refrigerator for up to 3 days.
#NewOrleansCuisine #SeafoodLover #SpicyFlavors 🌶️🦐🍚