What you need
- 6oz - 8oz portion Alabama Gulf Redfish filets
- 1/8 c. Vegetable oil
- 2 tbsp Blackening seasoning (Paul Prudhomme or Zatarain's preferred)
- Pontchartrain Sauce
- 2 tbsp Unsalted butter
- 1/4 c. Mushrooms, sliced
- 3 (21-25 count) Alabama Gulf Shrimp, peeled and deveined
- 1 Roasted garlic clove, minced
- 1 tsp Creole seasoning (Zatarain's or Tony Chachere's preferred)
- 1/4 c. Chardonnay (chef's choice)
- 1/2 c. Heavy cream
- Conecuh Jambalaya
- 1 q Parboiled rice
- 1 1/2 q Shrimp stock
- 3/4 lbs Conecuh sausage (cut on the bias)
- 1 c. Yellow onion, small dice
- 1/4 c. Red bell pepper, small dice
- 1/4 c. Green bell pepper, small dice
- 1/2 c. Celery, small dice
- 3 Garlic cloves, minced
- 3 Bay leaves
- 1 tbsp Thyme
- To taste Kosher Salt
- To taste Cayenne Pepper
- To taste Tabasco Pepper Sauce
Heat vegetable oil in a pan. Apply desired amount of blackening seasoning to the Redfish. Cook on blackened side until half done, flip and cook until done. Reserve.
Melt butter in a pan. Add the mushrooms and shrimp. When the shrimp are half done, flip to the other side. Add garlic and creole seasoning. Deglaze with chardonnay. When the wine is almost evaporated, add heavy cream. Reduce until cream is thick enough to coat the back of a spoon. Reserve.
Place all ingredients in a pot. Bring to a boil, reduce to simmer, cover and let cook about 15 minutes or until the rice is tender, but not overcooked. Reserve.
Once all ingredients are ready, place a desired amount of the Jambalaya in large bowl. Place the Redfish on top of the Jambalaya. Pour the Pontchartrain Sauce on top of the Redfish. Garnish with parsley and green onions.