New Orleans Baked Red Rock Fish
Creole Dirty Rice
• 2 ½ cups Boiling Water
• 1/2 cup ground beef, cooked
• 1/2 cup smoked spicy Andouille Sausage
• 1 tablespoon butter
• 2 tablespoons diced onions
• 1/2 tablespoon chopped garlic
• 2 tablespoons diced celery
• 2 tablespoons minced red and green bell peppers
• 2 tablespoons minced green onions
• 1/2 tablespoon Creole Seasoning
• 1 teaspoon Paprika
• 1/2 tablespoon Worcestershire sauce
• 1 cup uncooked converted rice
Preparation
Melt butter in large saucepot. Add vegetables and garlic. Sauté until vegetables are soft. At this time you could also cook the ground beef with the vegetables to help develop more flavor.
Add reserved liquid from meat and the rest of the ingredients plus Creole seasoning, Worcestershire sauce and rice, and bring to boil. Reduce heat to simmer, cover and cook 15 to 20 minutes, until rice is cooked and most liquid has cooked away.
White Wine Crawfish Cream Sauce
• ¼ lb butter
• ½ cup diced onion
• ½ cup white wine, which ever you prefer to drink
• 2 cups heavy cream
• Juice from 1 lime
• Fresh thyme leaves, minced, dash
• Cornstarch and cold water slurry to thicken
• Seeded and diced tomatoes
Preparation
Melt Butter in a sauce pan. Add onion and sauté over medium heat until translucent. Add wine and reduce to half. Add heavy cream and thyme and bring to a boil over medium heat. Mix corn starch and COLD water in a bowl and whisk into the sauce pan while the sauce is still at a boil. This should thicken immediately so that it coats the back of a spoon.
Pacific Red Rock Fish is a white, flakey, sweet and butter fish with a clean and neutral taste. It is a small fish and cooks well in the oven or by sauté. Any light, flaky, white fish will work in this application.
The Asparagus in this dish is lightly oiled with olive oil, mesquite grilled and seasoned with salt and pepper.
