Grilled salmon, shrimp, scallops, crawfish, white wine cream sauce, dirty rice

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion, bell pepper, and celery, cooking until soft, about 5 minutes.

Cook the Vegetables

Stir in the ground sausage and cook until browned, about 5-7 minutes.

Add Sausage

Add the rice and chicken broth. Stir in the cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is cooked.

Cook the Rice

Preheat grill to medium-high heat. Season salmon fillets with salt and pepper. Grill for about 6-8 minutes on each side or until cooked through.

Grill the Salmon

In a skillet, melt 2 tablespoons of butter over medium heat. Add shrimp, scallops, and crawfish. Sauté for 5-7 minutes until cooked through.

Sauté the Seafood

In the same skillet used for the seafood, add garlic and sauté for 1 minute. Pour in white wine and let it reduce by half. Stir in heavy cream and simmer for 5 minutes. Season with salt and pepper, and add chopped parsley.

Prepare the Wine Cream Sauce

Serve a portion of dirty rice on each plate, top with grilled salmon, sautéed seafood, and drizzle with the white wine cream sauce.

Plate the Dish

Atlantic salmon fillets

shrimp, peeled and deveined

atlantic salmon alexander

Recipe information

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