Fresh seafood with Tony Chachere

Louisiana Fresh Seafood

Pan Roast Gulf Fish in Basil Sauce
Serves 4-6

  • 2 lb Louisiana Gulf Fish, such as Black Drum, Red Fish, Speckled Trout, tuna, grouper, ect.
  • Tony Chachere's Creole Seasoning
  • Extra Virgin Olive Oil
  • ¼ cup Pine Nuts
  • 2 Tb Shallots
  • 1 Tb Garlic
  • 2/3 cup White Wine
  • 1 stick Butter
  • ¼ cup Basil, chopped
  • Parmesan Shaved, to garnish

Season fish with Tony Chachere's Creole Seasoning. Heat a large skillet with 1-2 Tb Oil. Pan sear the fish on each side, place in oven to finish cooking if necessary depending on thickness of fish. Meanwhile, add nuts to pan and toast in olive oil. Remove to cook. Add shallots and garlic and sauté on medium. Add wine and cook until reduced by half, add butter, and stir constantly on lowered heat careful not to separate. Add Basil and toasted nuts. Adjust seasoning with Tony Chachere's, Garnish with cheese if desired. Serve with Tony Chachere's Yellow rice and steamed artichokes.

Boiled Shrimp Gratin
Serves 4-6

  • 2 lb Louisiana Gulf Shrimp
  • Tony Chachere's Creole Seasoning
  • 1 Lemon
  • 1 can Black Beans, rinse and drain
  • 1 cup Frozen Corn, defrosted
  • 1 box Tony Chachere's Cream Sauce, prepared according to package instructions
  • ½ cup Cheddar Cheese, grated

Peel and devein shrimp. Cook shrimp briefly in boiling water seasoned with Tony's and lemon, drain. In a large Gratin dish, layer beans, then shrimp, corn, cream sauce, and cheese. Broil in oven until cheese is hot and bubbly