Fish

Chef Dustie Latiolais started his culinary career at the age of 14, when he honed his skills at Pat Fisherman's Wharf; however, it was Crawfish Town USA that shaped his future. The owner, Johnny Hebert, encouraged Latiolais to attend culinary school, which he did at Louisiana Culinary Institute. After receiving his degree, Latiolais worked at...

Ingredients

Crab Stuffing

1/2 lb. lump crabmeat

1/2 lb. crab claw meat

1 Tbsp. Season All

1/4 tsp. Cayenne Pepper

2 Tbsp. green onions, finely chopped

2 Tbsp. parsley, finely chopped

2 oz. pimentos, diced

3 oz. potato, pureed

1/4 cup heavy whipping cream

Old Fashioned Crawfish Etouffee

1/2 lb. butter

1 Tbsp. flour

1 green bell pepper, red bell pepper, yellow bell pepper, and onion, chopped

2 pints seafood stock

15 crawfish heads and tails (stuff the heads with leftover crab stuffing)

Season All, to taste

Bacon Braised Collards

1/2 lb. butter

3 lbs. collards, washed

2 lbs. bacon, chopped

2 oz. Steen’s Vinegar

2 oz. Steen’s Cane Syrup

Salt, to taste

Catfish Roulade

5 5 – 7 oz. catfish fillets

15 oz. crab stuffing

3 oz. vegetable oil

2 oz. Season All

Directions

Crab Stuffing

Peel and chop potatoes, then boil until fork tender. Place crackers, seasoning, green onion, parsley, cooked potato, and heavy cream in food processor and blend until smooth. Place mixture in pan and inspect to make sure no lumps exist. Place crabmeat and pimento over the mixture and gently fold to incorporate. Set aside.

Old Fashioned Crawfish Etouffee

In a large saucepot, melt butter and add peppers and onion. Sauté until tender, then stir in flour to thicken. Add seafood stock and reduce liquid by half. Add crawfish heads and tails, then reduce heat and simmer until ready.

Bacon Braised Collards

Catfish Roulade

Lay out catfish fillets with tails facing you. Top with 3 oz. crab stuffing and spread over fish. Brush fish with vegetable oil and season with Season All. Roll up the catfish fillet – when finished you will have a nice roll. Pin the roulade in place with toothpicks and place the roulade rounds onto the lightly greased broiler pan. Place pan under the broiler for 15 minutes at 400°F. Remove and set aside.

To serve, spoon a portion of etouffee with stuffed crawfish heads onto a plate and top with greens and roulade.

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Seared Red Snapper

mbryson — Fri, 13 Jan 2023 19:25:37 +0000

Seared Red Snapper mbryson Fri, 01/13/2023 - 19:25

Seared Red Snapper

Austin Kirzner

Chef Austin Kirzner grew up in New Orleans, always underfoot in the kitchens of his mother and grandmothers and fishing with his father and uncle. In sixth grade, he made Redfish Court Bouillon for a school project-he always knew he wanted to cook. Kirzner studied Hospitality Management at the University of Southern Mississippi, then earned...

Ingredients

Seared snapper

6 5 oz. snapper fillets

Olive oil, for searing

Salt and pepper, to taste

Warm Shrimp Boil Potato Salad

1 lb. Red Bliss potatoes

1 cup mayonnaise

1/2 cup Creole mustard

2 Tbsp. prepared horseradish

1/2 bunch green onions

1/2 Tbsp. Kosher salt

2 tsp. fresh cracked black pepper

1/4 tsp. garlic

1/2 cup dry crab boil seasoning

1 lb. boiled shrimp, chopped

Boiled Shrimp

1 lb. Gulf Shrimp

1/2 cup crab boil seasoning

1 gal. water

1 lemon

1 orange

2 stalks celery

1 medium carrot

1 large yellow onion

2 heads garlic

1 Tbsp. celery salt

2 bay leaves

Softshell Crab Saffron Bisque

6 medium softshell crabs

2 qt. heavy cream

1 tsp. saffron

1/2 bunch fresh parsley leaves

1 Vidalia onion, diced

2 shallots, roughly chopped

1/2 cup chardonnay

1/2 tsp. crushed garlic

2 Tbsp. blond roux

1/4 cup unsalted butter

Salt and pepper, to taste

Crackling Crusted Oysters

12 Gulf Oysters, shucked

1 cup cracklings

2 cups seasoned flour

Pickled Crawfish Aioli

1/2 lb. crawfish

Half a lemon, thinly sliced

2 Tbsp. capers

2 oz. red onion, thinly sliced

1/3 cup olive oil

1/2 cup red wine vinegar

1/4 tsp. cayenne pepper

4 dashes Tabasco

1 Tbsp. sugar

1 tsp. garlic

1 cup olive oil blend

1/3 cup Steen’s cane vinegar

2 eggs

Salt and pepper to taste

Pickled Crawfish Aioli

1/2 lb. crawfish

Half a lemon, thinly sliced

2 Tbsp. capers

2 oz. red onion, thinly sliced

1/3 cup olive oil

1/2 cup red wine vinegar

1/4 tsp. cayenne pepper

4 dashes Tabasco

1 Tbsp. sugar

1 tsp. garlic

1 cup olive oil blend

1/3 cup Steen’s cane vinegar

2 eggs

Salt and pepper to taste

Directions

Seared Snapper

Season fillets with salt and pepper. Heat olive oil in a cast iron skillet, then sear fillets until golden brown.

Warm Shrimp Boil Potato Salad

Place the potatoes into a large pot and cover them with water and crab boil seasoning. Over high heat, boil the potatoes until fork tender. Drain, place potatoes in a large mixing bowl and add all remaining ingredients but the shrimp. Mix until completely and evenly incorporated. Add the boiled shrimp and mix.

Boiled Shrimp

In a large pot, bring the water to a boil and add all the ingredients except for the shrimp. Return to a boil and cook for 5 minutes. Add the shrimp and cook for 5 minutes on high heat. Remove the shrimp, peel and chop them, and set them aside for the potato salad.

Softshell Crab Saffron Bisque

Clean the softshell crabs, removing the eyes and water sac, and pat dry. In a pot over medium heat add the butter, onions, shallots, garlic, and saffron, cooking onions until translucent. Next add the softshell crabs and cook for 5 minutes. Deglaze the pot with the chardonnay and add the fresh parsley leaves. Next add the heavy cream and bring to a soft boil. Slowly whisk in the blond roux and cook for 10 minutes. Blend with a hand blender until smooth, then strain through a chinois and season with salt and white pepper.

Crackling Crusted Oysters

In a food processor, blend the seasoned flour and crackling until incorporated, adding more flour if need be. Toss the oysters in the seasoned flour mixture and deep fry at 350°F for 1 minute. Remove to drain.

Pickled Crawfish Aioli

In a bowl, mix the sugar and red wine vinegar in until sugar is dissolved. Add the lemons, capers, red onions, cayenne pepper, and Tabasco and mix well. Slowly whisk in the olive oil, then add the crawfish and refrigerate until ready to use. Meanwhile, add the garlic, Steen’s cane vinegar, and eggs to a blender and mix until fully incorporated. Slowly add the olive oil blend until emulsified. Season with salt and white pepper. Remove the pickled crawfish and add them to the aioli. Mince the thinly sliced lemons and onions and add them to the aioli. Remove some of the capers and add them to the aioli and mix well.

To serve, plate the snapper on the potato salad and top with softshell crab saffron bisque. Top oysters with pickled crawfish aioli.

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Braised Grouper Cheeks

mbryson — Fri, 13 Jan 2023 17:01:46 +0000

Braised Grouper Cheeks mbryson Fri, 01/13/2023 - 17:01

Braised Grouper Cheeks with Crabmeat Risotto, Roasted Cipollini Onion and Mango Caviar

Ben Fidelak

Chef Ben Fidelak's passion for cooking was sparked at an early age while working as a line cook in his father's restaurant. He opened Maison Louisiane Catering in the fall of 2001. Since then, he has honed his culinary focus, creating signature dishes using inspiration from various cultures, while infusing a Southern flair. He is...

Ingredients

Crab Stock

3 lbs. gumbo crabs

2 gal. water

3 medium onions, halved

8 ribs celery

4 carrots

1 Tbsp. pepper

1 Tbsp. salt

1 Tbsp. cayenne pepper

Marinated Grouper

Juice from 4 blood oranges

Juice from 4 navel oranges

1 1/2 cups walnut oil

1/2 tsp. salt

1/2 tsp. pepper

2 shallots, finely diced

1/2 tsp. granulated garlic

1/2 tsp. oregano

1/4 cup agave honey

2 Tbsp. Sriracha

2 Tbsp. brown sugar

2 Tbsp. balsamic vinegar

10 grouper cheeks

Slurry

1 Tbsp. corn starch

3 Tbsp. water

1 Tbsp. walnut oil (for cast iron pan)

Crabmeat Risotto

2 cups jumbo lump crabmeat

8 cups crab stock

3 cups green onions, chopped

1 3/4 cups spinach, chopped

1/2 cup garlic, diced

3/4 cup sage, chopped

3/4 cup sunflower sprout leaves

1/2 cup cashews, chopped

1 tsp. granulated garlic

1 tsp. black pepper

Juice of 1 lemon

3 Tbsp. butter

2 cups Arborio rice

Mango Caviar

2 mangoes, peeled and sliced

2 cups mango nectar

1 cup mango liqueur

2 Tbsp. sugar

0.5 % calcium chloride solution

Sodium Alginate (by weight)

Cipollini Onions

5 Cipollini onions

3 Tbsp. almond oil

2 Tbsp. Kosher salt

Chipotle Mango Sauce

3 mangoes, peeled and sliced

2 chipotle peppers in adobo, chopped

Juice from 1 lime

3/4 cup mango liqueur

Endive

5 purple endives

Directions

Crab Stock

Combine all ingredients in large stock pot and simmer for about 1 hour. Drain liquid through a colander and reserve.

Marinated Grouper and Slurry

Combine all marinade ingredients in a mixing bowl and stir thoroughly. Add grouper cheeks and occasionally baste while marinating for 30 – 40 minutes. Preheat a sauté pan and a cast iron pan over medium-high heat. Add grouper cheeks and braising liquid to first pan and cook for approximately 2 -3 minutes per side, basting occasionally. Add walnut oil to the cast iron pan and transfer cheeks, cooking for 30 seconds per side or until slightly browned. Reduce heat on braising liquid and add slurry. Mix thoroughly, reduce heat and simmer until thickened.

Crabmeat Risotto

In a large pot, heat crab stock to a simmer. In a medium sauce pan, melt butter and sauté garlic until just starting to brown. Add 2 cups of green onion, 1/2 cup of sage, 1/2 cup sunflower sprout leave, and 1 cup spinach. Reserve remaining greens to be added later. Sauté until all greens are wilted, approximately 5 – 6 minutes. Add cashews and rice, 2 cups hot crab stock until mixture is covered. Simmer, stirring almost constantly until liquid is almost all absorbed, add more stock and repeat. Add granulated garlic and pepper. Continue adding crab stock, simmering and stirring until nearly desired consistency is reached. Risotto should be creamy and soft. Add remaining greens and fold in crab meat and lemon juice. Add 1/4 cup crab stock and gently stir.

Mango Caviar

Combine mangoes, nectar, sugar, and liqueur in a blender. Blend on high until smooth. Remove and weigh. Calculate 0.5 % sodium alginate solution. (E.g. if you have 500g mango mixture, you will use 2.5g sodium alginate). Return mixture to blender and add sodium alginate slowly, while mixing. In a separate bowl, make a 0.5 % calcium chloride solution. Mix with blender and let stand. Using a caviar maker, add mango mixture to calcium bath. After about 2 minutes, remove caviar and rinse in a bowl of clean water.

Cipollini Onions

Peel onions and cut off top (not root end). Turnover and slice in tiny wedges from bottom to top, leaving the root intact. Flip over, drizzle with almond oil and roast at 350°F for 15 minutes. Sprinkle liberally with salt (onion should have opened like a flower while roasting). Bake for an additional 10 minutes. Broil 2- 3 minutes or until tips of onions start to char.

Chipotle Mango Sauce

In a blender, combine all ingredients and mix on high until smooth. Transfer to small sauce pan and simmer, stirring occasionally, for about 6 minutes.

Endive

Place 5 purple endives in a 200°F oven for approximately 15 minutes (they should not be warm, not wilted).

To serve, plate some risotto and top with grouper. Garnish with mango caviar, onion, mango sauce, and endive.

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Bistro Blackened Catfish

mbryson — Fri, 13 Jan 2023 16:45:26 +0000

Bistro Blackened Catfish mbryson Fri, 01/13/2023 - 16:45

Bistro Blackened Catfish

Anthony Felan

Chef Anthony Felan graduated from Le Cordon Bleu Culinary Academy in San Fransico, CA, before going on to spend seven years honing his skills in the city's restaurant scene. He returned home to Shreveport, LA, to take the executive chef position at Wine Country Bistro and to help bring farm-to-table awareness to his community through...

Ingredients

Bistro Blackened Catfish

6 8 oz. catfish fillets

2 Tbsp. paprika

5 tsp. salt

2 tsp. onion powder

1 tsp. Korean chili powder

2 tsp. cayenne

1 1/2 tsp. black pepper

1 tsp. dried thyme

1 tsp. dried oregano

Collard Green Kimchi

6 lbs. Napa cabbage (3 heads)

1 1/2 cup Kosher salt

24 oz. red radish

12 scallions

3/4 cup Korean chili powder

3/4 cup fish sauce

3/4 cup minced fresh ginger

3 Tbsp. minced garlic

3 tsp. granulated sugar

12 cups water

1 bunch collard greens, reserved

Kaffir Lime and Tamarind Crawfish Bisque

1/2 cup butter

1/2 cup all-purpose flour

2 cups yellow onions, chopped

2 cups bell peppers, chopped

3 tsp. garlic, minced

4 Tbsp. tamarind paste

4 Tbsp. tomato paste

2 Kaffir lime leaves

1/2 cup sake

12 cups crawfish stock

2 lbs. peeled crawfish tails

1 cup chopped green onion

Salt, pepper, and Tabasco, to taste

Lemon Herb Butter

1/2 cup softened butter

2 lemons, zested

2 tsp. chives, chopped

2 tsp. parsley, chopped

2 tsp. cilantro, chopped

Salt and pepper, to taste

Scallion and Country Ham Hoe Cake

2 cups self-rising flour

2 cups self-rising cornmeal

4 whole eggs

2 Tbsp. granulated sugar

1 1/2 cups buttermilk

1/2 cup water

1/2 cup scallion, chopped

1/2 cup shaven country ham

1/2 cup canola oil, reserved for frying

Salt and pepper, to taste

Smoked Oyster Aioli

12 fresh smoked oysters

4 egg yolks

1 Tbsp. Dijon mustard

4 Tbsp. Champagne vinegar

4 dashes Tabasco

Juice and zest of 1 lemon

2 1/2 cups canola oil

Salt and pepper, to taste

Directions

Bistro Blackened Catfish

Place all ingredients except for the fish into a spice grinder and blend. Pat the fish dry. Get a large cast-iron skillet smoking hot, season the catfish fillets to your preference with blackening seasoning and add to the skillet. Cook 3 – 4 minutes per side and remove from heat.

Collard Green Kimchi

Cut all veggies into 1/2 inch pieces. Place all ingredients but the collard greens in a large bowl and toss to combine. Place the mixture inside a sterile glass jar or fermenting pot and use weights or ceramic plates to weigh them down. Cover completely and store in a cool, dark area for 2 weeks. Check day to day to make sure fermentation is taking place. Once mixture is fermented to your liking, take collard greens and chop 1/2” ribbons. Blanch collard greens and fold into kimchi mixture, allowing to sit for 2 days.

Kaffir Lime and Tamarind Crawfish Bisque

Using a large stock pot, add butter and flour to create a light brown roux. Add onions, bell peppers, garlic, ginger, tomato paste, tamarind paste, and Kaffir lime leaves and cook until fragrant. Deglaze with sake and add crawfish stock. Bring to a simmer until thickened, skimming any foam off the top. Taste for seasoning and stir in crawfish tails and green onions.

Lemon Herb Butter

Add all ingredients to a mixer fitted with a paddle attachment. Blend on medium speed until well combined, seasoning with salt and pepper to taste.

Scallion and Country Ham Hoe Cake

Combine the dry ingredients, then add in all wet ingredients but the oil. In a cast iron skillet, heat 2” of oil over medium-high heat. Using a 2-oz. scoop, portion batter into the hot oil and fry hoe cakes till golden brown on both sides. Test with a toothpick to make sure cakes are cooked through. Drain on paper towel and finish with sea salt.

Smoked Oyster Aioli

Place all ingredients except canola oil into a food processor and process until smooth. With processor running, slowly add canola oil. When your aioli has a nice mayo texture, adjust seasoning to taste.

To serve, top a hoe cake with herb butter, catfish, aioli, and kimchi and surround with bisque.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!

Gulf Fish Rissole

mbryson — Fri, 13 Jan 2023 16:25:44 +0000

Gulf Fish Rissole mbryson Fri, 01/13/2023 - 16:25

Gulf Fish Rissole With Blue Crab

Eric Cook

Chef Eric Cook, a native of New Orleans, is a combat veteran who served six years in the United States Marine Corps. He began his career at Brennan's, where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. While at Commander's he...

Ingredients

Gulf Fish Rissole

4 6 oz. gulf fish fillets

1 stick unsalted butter

1 cup clipped green onions

1 oz. green onion oil

Salt and pepper, to taste

Crab Fat Butter

1/2 lb. crab fat

1 stick butter

Blue Crab Fricassee

3/4 cup all-purpose flour

3/4 cup vegetable oil

2 cups yellow onion, small diced

1 cup bell pepper, small diced

1 cup celery, small diced

1/4 cup garlic, chopped

1/2 bunch parsley, chopped

3 1/2 Tbsp. tomato paste

2 oz. brandy

3 bay leaves

3 quarts crab stock

2 live blue crabs

4 sprigs fresh thyme

1 lemon, halved

2 Tbsp. crab fat butter

Crab Fat Popcorn Rice

2 cups popcorn rice

3 cups water

1/4 cup chopped onion

2 oz. unsalted butter

1 bay leaf

5 Tbsp. crab fat butter

Salt and pepper, to taste

Directions

Gulf Fish Rissole

Pat fish dry with paper towels and season with salt and pepper. In a hot cast iron pan, heat 1 Tbsp. butter and sear fish, flesh-side down, for 2 -3 minutes. When fish releases from pan, flip it over, lower heat to medium, add remaining butter to the pan and melt. Tilt pan and spoon hot butter over the fish as it finishes cooking, creating a golden-brown crust.

Crab Fat Butter

Puree ingredients in a food processor until smooth.

Blue Crab Fricassee

Add the flour and oil to a pot and cook over medium heat, stirring constantly, until a dark roux is achieved. Add diced onion, pepper, and celery and cook, stirring constantly for about 5 minutes. Add tomato paste and cook for 5 minutes more. Deglaze the pot with brandy, then whisk in crab stock. Cut crabs into quarters and add to the pot along with bay leaves and thyme. Simmer for at least 15 minutes, adjusting seasoning to taste. In a hot skillet, sear the lemon halves, flesh-side down, then squeeze into the fricassee with crab butter until emulsified. Keep warm.

Crab Fat Popcorn Rice

In a saucepot, melt butter and sweat onions over medium heat. Add rice and toast until fragrant. Add water, bay leaves, salt, and pepper. Simmer until most of the water is evaporated. Remove from heat and cover tightly with plastic wrap, allowing to steam for 30 – 40 minutes until rice is cooked. Fluff with a fork and fold in crab fat butter.

To serve, ladle fricassee into four bowls, portioning ride off-center. Place fish on rice, garnish with clipped green onions and green onion oil.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!

Blue Crab Crusted Grouper

mbryson — Fri, 13 Jan 2023 15:30:28 +0000

Blue Crab Crusted Grouper mbryson Fri, 01/13/2023 - 15:30

Blue Crab Crusted Grouper with Charred Cream Corn Crawfish Grits and Summer Fruit Salad

Lyle Broussard

Chef Lyle Broussard has worked with Mazen's Mediterranean Restaurant, Island Terrace at Harrah's Lake Charles, and Legend's Steakhouse at Paragon in Marksville, LA but has since found his culinary home at the Jack Daniel's Bar & Grill at L'Auberge Casino Restaurant in Lake Charles. He began there as a sous chef in 2005 and has...

Ingredients

Blue Crab Crusted Grouper

4 6 oz. grouper fillets

1 lb. of crab

5 Tbsp. panko bread crumbs

1 tsp. diced chives

1/2 lbs. unsalted butter, diced

1/2 tsp. crushed red pepper

3 oz. clarified butter

1/2 tsp. rosemary

1/2 tsp. thyme

Juice of one lemon

Salt and pepper, to taste

Charred Cream Corn Grits

4 ears of white corn

1 Tbsp. whole butter

4 oz. heavy cream

1 cup shrimp stock

6 oz. crawfish tails

1 cup white corn grits

1 cup water

1/2 tsp. chili powder

2 oz. smoked gouda cheese

1/2 tsp. shallot, minced

4 oz. clarified butter, divided

1 tsp. sugar

Juice of 1 lemon

Salt and pepper, to taste

Summer Fruit Salad

6 oz. micro arugula

1 oz. popcorn shoots

2 mint leaves, finely chopped

1 oz. grapeseed oil

1 Tbsp. white balsamic vinegar

1/2 lb. of summer fruit, such as figs, raspberries, or peaches

Sugar, salt, and pepper, to taste

Directions

Blue Crab Crusted Grouper

Using a small mixer with a whisk attachment, whip whole butter until soft and creamy. Fold in panko bread crumbs, crushed red pepper, rosemary, thyme, chives and lemon juice. Carefully fold in the crabmeat with a rubber spatula and set mixture aside.

Heat clarified butter in a large skillet over medium-high heat. Carefully add fillets, flesh-side down, and cook 3-4 minutes or until the edges are lightly browned. Transfer fish to a line sheet pan. Place in 400°F oven for 2-3 minutes.

Remove fish from oven and top with panko mixture; return to oven for 1 minute or until butter melts and panko is golden brown.

Charred Cream Corn Grits

Shuck ears of corn, brush with half of the clarified butter and season with salt, pepper, and chili powder. Grill the corn until tender, turning every 5 – 6 minutes, for about 15 minutes. Remove and cut off the kernels when cool enough to handle.

Set the corn cobs in a bowl and, using the back of a knife, scrape down the cob and extract the corn milk. Add to kernels and set aside.

In a medium sauce pan, heat the remaining clarified butter. Add shallots and cook until tender. Add shrimp stock and water and bring to a boil. Stir in the grits and let simmer for 30 – 40 minutes. Once grits are mostly cooked, stir in heavy cream and let simmer for 5 more minutes. Stir in gouda cheese and whole butter. Remove from heat and set aside.

In a medium skillet, sauté crawfish tails that have been seasoned with salt, pepper, and lemon juice. Stir corn mixture into crawfish and add sugar. Bring to a simmer and combine mixture with grits.

Summer Fruit Salad

In a stainless steel bowl, toss together arugula, popcorn shoots, mint, and sliced summer fruit. Drizzle white balsamic vinegar and grapeseed oil over top. Season with sugar, salt, and pepper.

To serve, plate grouper atop grits with a portion of the summer fruit salad.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!

Pan Seared Fish with Sauteed Grean Beans & Shallots

Anonymous — Thu, 15 Sep 2022 13:38:13 +0000

Pan Seared Fish with Sauteed Grean Beans & Shallots Anonymous (not verified) Thu, 09/15/2022 - 13:38

Pan Seared Fish with Sauteed Grean Beans & Shallots

Chef Amanda Cusey

Ingredients

Ingredients:
4 6 oz portion fish fillets
3 cups water
1 ½ cup cream
3 oz tomato paste
½ cup freshly grated parmesan
12 oz fresh green beans
2 shallots sliced
4 cloves garlic finely sliced
2 tbsp cooking fat (i.e., Olive oil, coconut oil, bacon fat, butter)
12 oz crawfish tails
4 cups cream
1 tbsp beer mustard
1 tbsp creole mustard
2 tbsp butter
2 tbsp cooking oil
Salt and Pepper
Basil oil for garnish (optional)

Directions

Polenta:
Bring water and cream to a boil and slowly whisk in polenta to prevent clumping. Add the tomato paste and reduce heat and simmer, cook for about 8-10 min. Add parmesan and salt and pepper to taste.

Green Beans:
Start with trimming the tops and tails of your beans. Next get a frying pan nice and hot, add your cooking fat and beans with a pinch of salt. Cook on high until your beans start to color, add your shallots and garlic, and reduce heat. Cook until beans are tender. Add salt and pepper to taste.

Sauce:
Bring cream to a boil and reduce heat to a simmer. Reduce cream until it coats the back of the spoon. Add crawfish mustard and parsley. Salt and pepper to taste.

Fish:
Start with a hot frying pan and add the cooking oil, place fish in pan and sear until golden. Turn fish over and sear until almost golden brown. Add butter to pan and baste fish until cooked through

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!