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Ingredients
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Creole Redfish
Jambalaya Rice
Crab Gravy
Method
Creole Redfish
- 1
Prepare the Redfish
In a large bowl, combine the olive oil, Creole seasoning, lemon juice, and minced garlic. Add the redfish fillets and coat them well with the marinade. Let them marinate for at least 30 minutes.
- 2
Cook the Redfish
Heat a grill or skillet over medium-high heat. Cook the marinated redfish fillets for about 4-5 minutes on each side or until they are cooked through and flaky.
Jambalaya Rice
- 3
- 4
Cook the Rice
Add the long-grain rice to the saucepan and stir to coat. Pour in the chicken broth, diced tomatoes (with their juice), bay leaves, thyme, salt, and black pepper. Bring to a boil.
- 5
Simmer
Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Remove bay leaves before serving.
Crab Gravy
- 6
- 7
- 8
Finish the Gravy
Slowly whisk in the chicken broth, ensuring there are no lumps. Stir in the crab meat, cayenne pepper, and season with salt and black pepper to taste. Let the gravy simmer for 10 minutes.
