The cream sauce here looks authentic and could be used with shrimp, crab, fish, or sausage.

2 lbs red snapper
Blackened seasoning
juice from 1/2 lemon

1 tbs butter

1/2 small onion, minced

5 sprigs of parsley, leaves minced

2 garlic cloves, minced

1 celery stalk, minced

1/2 small green bell pepper, minced

1/2 tbs oregano

1 tbs paprika

1/2 tsp white pepper

1/2 tsp thyme

salt & pepper to taste

1 pint heavy cream

Coat the snapper in lemon juice then blackened seasoning, let it marinate while you prepare the crawfish sauce.

Place a small pot on the stove and turn to medium/low heat. Place the butter in the pot and let it melt. Make sure your vegetables are finely minced then add them along with the seasonings to the melted butter, cook or 5 minutes or until softened. Add the crawfish tails and stir to blend flavors. Add in the cream and increase to a simmer until it starts to thicken about 5 minutes. Let it set on low heat while you cook the fish.

Heat 1 tbs of olive oil in a large skillet on medium heat. Once the pan is hot add in the fish. Cook for two minutes then flip and cook for another 3 minutes. If the fish is thicker cook it a little longer on each side.

Place the fish on a plate and top with the crawfish cream sauce and sprinkle with green onions. This dish goes great with a side of brown rice or cornbread. If the butter and cream are enough for you, don’t worry this dish taste great any way you eat it!