Redfish with Crawfish Etouffee is a classic and delicious combination, bringing together a flaky white fish with a rich, flavorful Cajun/Creole stew. Here’s a recipe that combines elements from traditional etouffee with a method for preparing the redfish.

This recipe involves making a separate crawfish etouffee and then pairing it with prepared redfish fillets.

Yields: 4-6 servings Prep time: 30 minutes Cook time: 45-60 minutes

Ingredients:

For the Crawfish Etouffee:

  • ½ cup (1 stick) unsalted butter or a combination of butter and oil
  • ½ cup all-purpose flour (for the roux)
  • 1 large onion, chopped (about 1.5 cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4-6 cloves garlic, minced
  • 1 cup chopped fresh tomatoes (optional, for Creole style) or 1 (8 oz) can tomato sauce
  • 1-2 cups crawfish stock, seafood stock, or chicken stock (adjust for desired consistency)
  • 1 lb peeled crawfish tails (fresh or frozen, thawed)
  • 1-2 tsp Creole or Cajun seasoning (to taste, e.g., Tony Chachere’s, Slap Ya Mama)
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (or more, to taste)
  • 1 bay leaf
  • 2-3 tbsp fresh parsley, chopped
  • 2-3 green onions, chopped (white and green parts)
  • Hot sauce, to taste (optional)
  • Salt, to taste

For the Redfish:

  • 4-6 redfish fillets (about 6-8 oz each), skin on or off depending on preference (skin on for “on the half shell” cooking)
  • 2 tbsp olive oil or butter
  • 1-2 tbsp Cajun or blackened seasoning (e.g., Tony Chachere’s, homemade blend of paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, pepper)
  • Salt and black pepper to taste
  • Lemon wedges for serving (optional)
Equipment:
  • Large Dutch oven or heavy-bottomed pot
  • Large skillet or cast-iron pan for redfish
  • Whisk
Instructions:

1. Make the Crawfish Etouffee:

  • Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter (or butter and oil) over medium heat. Gradually whisk in the flour, stirring constantly. Continue to cook, stirring frequently, for 10-15 minutes until the roux reaches a light to medium brown color, like peanut butter. Be very careful not to burn it – if it burns, you’ll need to start over.
  • Sauté the “Holy Trinity”: Add the chopped onion, green bell pepper, and celery to the roux. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
  • Add Aromatics and Seasonings: Stir in the minced garlic, thyme, bay leaf, Creole/Cajun seasoning, black pepper, and cayenne pepper. Cook for another 2 minutes until fragrant.
  • Add Tomatoes and Stock (Creole style): If using, add the chopped fresh tomatoes or tomato sauce and Worcestershire sauce (if desired). Cook for 5 minutes. Gradually pour in 1 cup of crawfish or other stock, whisking constantly to incorporate it smoothly into the roux. Bring to a boil, then reduce heat to a simmer.
  • Simmer the Sauce: Let the etouffee simmer for at least 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken. If it’s too thick, add more stock, a little at a time, until it reaches your desired consistency (should be a thick gravy).
  • Add Crawfish: Stir in the peeled crawfish tails. If using pre-cooked crawfish, simmer for just 3-4 minutes, or until heated through. Overcooking crawfish will make them tough. If using raw crawfish, they will cook quickly in the simmering sauce.
  • Finish the Etouffee: Remove the bay leaf. Stir in the chopped fresh parsley and green onions. Taste and adjust seasoning with salt and hot sauce as needed.

2. Prepare the Redfish:

  • Preheat and Season: Heat olive oil or butter in a large skillet or cast-iron pan over medium-high heat until shimmering. While the pan heats, pat the redfish fillets dry with paper towels. Season generously on both sides with Cajun/blackened seasoning, salt, and black pepper.
  • Cook the Redfish:
    • For “On the Half Shell” (skin-on): Place the redfish fillets skin-side down in the hot pan. The skin will crisp up and protect the fish. Cook for 5-7 minutes, then flip carefully and cook for another 2-4 minutes, or until the fish is flaky and cooked through (internal temperature of 145°F). The skin should be crispy.
    • For Skinless Fillets: Place the redfish fillets in the hot pan. Cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through.
  • Rest: Remove the redfish from the pan and let it rest for a minute or two.

3. Assemble and Serve:

  • Serve the hot crawfish etouffee generously over a bed of cooked white rice.
  • Place a prepared redfish fillet on top of or alongside the etouffee.
  • Garnish with extra chopped green onions or parsley, and a lemon wedge if desired.