Chez Marcelles Cajun Redfish Roulades Stuffed With Crayfish Recipes

Steps:

• Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
• Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
• Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
• Divide mixture into 9 portions and place one portion on each fillet. Roll up filets like a jelly roll. Place seam side down on baking sheet with remaining chicken stock. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
• Serve topped with Creolaise sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.