Redfish Pontchartrain 
¼ pound of shrimp peeled and deveined (can also substitute crawfish)
2 shallots diced (about 1 cup)
1 cup of celery diced
1 green bell pepper diced
5 cloves of garlic pressed
½ stick of butter
1 ½ cups of heavy cream
8 oz lump crab meat
2 tablespoons of Creole or Dijon mustard
2 count of sherry wine
Juice of one lemon
Salt & Pepper and your favorite Cajun Seasoning
Green onion for garnish
Redfish can be either grilled or blackened
topping
Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.
Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .
Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.
Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.
Pour over the grilled redfish and eat till you have to be rolled away from the table
.
¼ pound of shrimp peeled and deveined (can also substitute crawfish)
2 shallots diced (about 1 cup)
1 cup of celery diced
1 green bell pepper diced
5 cloves of garlic pressed
½ stick of butter
1 ½ cups of heavy cream
8 oz lump crab meat
2 tablespoons of Creole or Dijon mustard
2 count of sherry wine
Juice of one lemon
Salt & Pepper and your favorite Cajun Seasoning
Green onion for garnish
Redfish can be either grilled or blackened
topping
Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.
Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .
Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.
Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.
Pour over the grilled redfish and eat till you have to be rolled away from the table
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