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BALLY'S CASINO ROYAL FLUSH




Source of Recipe


Chef Thera D. Hamilton, BALLY'S


List of Ingredients




6 Louisiana puppy drum filets
1 Tbsp. chopped fresh parsley
1 pound Louisiana large shrimp - peeled and deveined
1 tsp. chopped garlic
2 dozen Louisiana oysters, drained
1/4 tsp. Thyme
1/2 pound Louisiana lump crab meat picked clean
2 Bay leaves
1 pound Louisiana crawfish tails - peeled and deveined
1 Tbsp. Cajun seasoning
1/3 cup onions - diced small
1/4 cup flour
1/3 cup red peppers - diced small
1/2 cup vegetable oil
1/4 cup celery - diced small
2 cups seafood stock

Recipe



Lightly sprinkle all seafood with Cajun seasoning. Heat the vegetable oil in a saute pan over medium high heat. Lightly dust each filet with flour and saute until golden brown. Remove fish filets from the saute pan and keep warm. Drain excess vegetable oil from the pan and add the diced onions, red peppers, celery, chopped garlic, thyme and bay leaves. Saute for one (1) minute and deglaze pan with one (1) cup of seafood stock stirring constantly while the sauce develops. Add the shrimp and crawfish to the sauce and simmer until the shrimp turns pink. Add the drained oysters and stir to combine all ingredients. Turn off the heat and gently fold the crabmeat into the sauce.

Place golden brown fish filet on serving plate and carefully spoon sauce with shrimp, crawfish, oysters, and crabmeat over the fish. Garnish with fresh parsley. Serve with potatoes and broccoli fans. Serves 6.

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.