add 2 cups of heavy whipping cream, 1tbsp of hot sauce, and 1 tbsp Worcestershire sauce and 1 tbsp of creole seasoning. Blend together. Bring to boil. Once the sauce is at a rolling boil, reduce ...

In the 1980s, Paul Prudhomme popularized jambalaya, gumbo and blackened redfish to a nation that took to its soulful spice. Prudhomme’s “blackening” – dipping a spice-coated filet in ...

This Canal Street spot is serving up classic Creole dishes and New Orleans favorites including crawfish etouffee, seafood ...

seafood gumbo sauce and Creole rice and the Redfish Beausoleil with blackened redfish, crawfish corn fricassée, spicy seafood tapenade, cornbread dust and French green beans. "It's got a little ...

blackened redfish with crawfish cream sauce, baked Mahi with pineapple mango salsa, fried Gulf shrimp with cocktail sauce, roasted vegetables, and apple pie. Need a break? Play the USA TODAY ...

Baton Rouge Enjoy a $70 prix fixe menu featuring dishes like braised beef short ribs over smoked Gouda grits, blackened redfish with fried crawfish cream sauce and bananas Foster bread pudding.

Whether you are looking for a seafood platter, jambalaya, crawfish, po’boys or catfish ... grilled bayou catfish, redfish and pan-boiled shrimp. Hours: Open from 11 a.m. to 9 p.m. Sunday ...

New Orleans Chef Paul Prudhomme invented blackened redfish in the late 1970s. Prudhomme’s fish turned out to be so popular that, for a time, redfish were overfished, with a rumor that it could ...