Snapper and Crawfish in Creole Sauce
Author: 
 
Makes 4 to 6 Servings
Ingredients
  • ½ cup unsalted butter
  • ½ cup minced onion
  • ½ cup minced celery
  • ½ cup minced bell pepper
  • ¼ cup minced garlic
  • ½ cup chopped green onion
  • ½ pound crawfish tails
  • ½ pound lump crabmeat, picked free of shell
  • 1 tablespoon lemon juice
  • Creole seasoning, to taste
  • 1½ cups Italian seasoned bread crumbs
  • 1 (6- to 8-pound) whole red snapper, cleaned and rinsed
  • Kosher salt, ground black pepper, and granulated garlic, to taste
  • 1 tablespoon paprika
  • Creole Sauce (recipe follows)
  • Garnish: chopped fresh parsley, lemon wedges
Creole Sauce
  • ½ cup olive oil
  • 1 cup minced onion
  • 1 cup minced celery
  • 1 cup minced red bell pepper
  • ½ cup thinly sliced garlic
  • 1 cup sliced button mushrooms
  • 1 (28-ounce) can diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 2 bay leaves
  • ¾ cup pinot noir or other dry red wine
  • ½ pound crawfish tails, drained
  • ½ pound lump crabmeat, picked free of shell
  • Kosher salt and cayenne pepper, to taste
Instructions
  1. Preheat oven to 350°.
  2. In a large saucepan, melt butter over medium-high heat. Add minced onion, celery, bell pepper, and minced garlic; cook until vegetables are softened, 2 to 3 minutes. Add green onion, and cook until softened. Add crawfish and crab, and cook until heated through, 3 to 4 minutes. Stir in lemon juice. Season to taste with Creole seasoning, and add just enough bread crumbs to achieve a moist stuffing consistency. Set aside.
  3. Place fish in a large roasting pan, and season with salt, black pepper, and granulated garlic. Stuff fish cavity with onion mixture, and sprinkle with paprika. Pour Creole Sauce over fish.
  4. Bake until an instant-read thermometer inserted in stuffing registers 130° and fish flakes easily, 1 to 1½ hours.
  5. Using 2 large spatulas, transfer fish to a large serving platter. Reserve sauce from roasting pan. Using a boning knife, slowly remove fillet from top of fish; discard any bones. Remove fillet from bottom of fish. Cut fillets into 4 to 6 servings. Divide fish among serving plates, and top with reserved sauce. Garnish with parsley and lemon, if desired.
Creole Sauce
  1. In a large Dutch oven, heat oil over medium-high heat. Add onion, celery, bell pepper, and garlic; cook until vegetables are softened, 3 to 5 minutes. Add mushrooms, and cook for 1 to 2 minutes. Stir in all diced tomatoes, tomato sauce, oregano, basil, bay leaves, and wine. Bring to a boil over high heat; reduce heat, and simmer, stirring occasionally, for 15 to 20 minutes.
  2. Add crawfish and crab, and cook, stirring gently, until heated through, 2 to 3 minutes. Season to taste with salt and cayenne.
Notes
Note: You may also serve fish with rice or pasta.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lenten-traditions-in-louisiana-chef-john-folses-snapper-king-creole-recipe/