Cajun Stuffed Redfish Recipe

Prepare stuffing

Melt 3 tbs butter in a skillet over medium heat. Add 1/2 cup finely diced yellow onion, 1/4 cup diced celery, 1/4 cup diced green bell pepper and sauté until softened, about 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 3–4 minutes. In a mixing bowl combine the cooked vegetable mixture, 1 cup lump crabmeat (pick through for shells), 1/2 cup mayonnaise, 1/2 cup dry breadcrumbs, 1 beaten egg, 2 tbs chopped parsley, 2 tsp Cajun seasoning, 1 tbs lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. Gently fold until combined, being careful not to break up the crabmeat.

Prep the fillets

Preheat oven to 375°F (190°C). Pat 4 redfish fillets dry with paper towels. Lightly brush both sides with 1 tbs olive oil and season with a light pinch of salt and pepper. On a clean work surface, make a shallow pocket in each fillet by creating a slit along the thickest side if needed, or simply lay fillet flat to be topped.

Stuff & bake

Divide the crabmeat stuffing evenly among the 4 fillets (about 1/4 cup stuffing per fillet), placing it in the pocket or on top and pressing gently to adhere. Place fillets in a lightly buttered or lined baking dish. Bake in the preheated oven for 14–18 minutes, until the stuffing is set and the fish flakes easily with a fork (internal temp ~145°F/63°C). Remove from oven and let rest 3 minutes.

Make roux-based cream sauce

While fish bakes, melt 2 tbs butter in a saucepan over medium heat. Add 2 tbs minced shallot and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Sprinkle in 1 tbs all-purpose flour, stir continuously and cook 1–2 minutes to form a blond roux.

Slowly whisk in 1 cup fish or chicken stock until smooth. Stir in 1 tsp tomato paste, 1 tsp Cajun or creole seasoning, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce. Simmer gently 3–4 minutes to thicken slightly.

Whisk in 1/2 cup heavy cream and continue to simmer on low 2–3 minutes until sauce is creamy. Add 1 cup crawfish tails and warm through 1–2 minutes. Season with 1/2 tsp salt and 1 tsp lemon juice to brighten. Stir in 1 tbs chopped parsley. Keep sauce warm (low heat) until ready to serve. Taste and adjust seasoning if needed.

Cook vegetables & sausage

Heat 1 tbs vegetable oil in a medium saucepan or deep skillet over medium-high heat. Add 3/4 cup sliced andouille sausage and brown 3–4 minutes. Add 1/2 cup diced onion, 1/4 cup diced green bell pepper, 1/4 cup diced celery and sauté until softened, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds.

Simmer rice

Stir in 1 cup long-grain rice and 1/2 cup diced tomatoes (with juice), 1 tsp Cajun seasoning, 1 bay leaf, 1.5 cups chicken stock, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, cover and cook 18–20 minutes or until rice is tender and liquid is absorbed.

When rice is nearly done (last 3 minutes), stir in 1/2 cup peeled shrimp and cover to finish cooking until shrimp are opaque and cooked through. Remove bay leaf and fluff jambalaya with a fork. Stir in 2 tbs sliced green onions and adjust seasoning to taste.

Place a generous scoop (about 3/4 cup) of jambalaya on each warmed plate. Set a baked, stuffed redfish fillet atop or beside the jambalaya.

Spoon 2–3 tbs of the warm crawfish cream sauce over each redfish fillet, allowing some sauce to mingle with the jambalaya. Garnish with extra chopped parsley and lemon wedge. Serve immediately.