Cuisine: Cajun/Creole

Cajun Beer Basted Red Drum

Cajun Beer Basted Red Drum on the Grill

Love Red Drum? Try it Cajun beer basted style on the grill!

Red drum, also known as redfish, channel bass, and red bass, is a popular game fish this time of year. It gets its name from not only its color but also because they can produce a “drumming” sound using special muscles rubbing against the inflated air bladder, like fingers rubbing on a balloon.

This fish offers a light flavor profile, thus is very versatile in its preparation options. Red drum can be cooked on the stove, in the oven, in the broiler or on the grill (see recipe below). The simplest method of cooking a red drum requires only oil, salt, and black pepper.  You can also add herbs, garlic, lemon juice and other seasonings to your taste.

This Cajun Beer Basted Red Drum recipe combines some of the best ingredients of summer: Fresh, local seafood, beer and anything on the grill. Motts Channel Seafood shares how to make dinner delicious with fresh red drum. Enjoy!

However you prepare it, make sure it comes from Motts Channel Seafood, where fresh it best! For more recipes please click here.

 

 

Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
Print Recipe
Servings
4-6 entree servings
Servings
4-6 entree servings
Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
Print Recipe
Servings
4-6 entree servings
Servings
4-6 entree servings
Ingredients
Servings: entree servings
Instructions
  1. Set a medium fire in the grill.
  2. Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  3. In a small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  4. Stir and sauté until onion translucent and sauce darkened and slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
  5. Add the bottle of beer, a 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  6. Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates. Cook 20 minutes over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
Share this Recipe

Light Seafood Gumbo

About Gumbo

Of all the dishes in the realm of Louisiana style cuisine, “gumbo” has remained the most well known and well loved. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures.

According to the Southern Foodways Alliance, Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

Since Mardi Gras takes place in the same month as Heart Health month, we wanted to share a recipe that keeps the flavor but cuts out the salt and excess calories.
Recipe Credit: LaaLoosh.com
Photo Credit: Gourmet.com

Light Seafood Gumbo
Print Recipe
Light Seafood Gumbo
Print Recipe
Instructions
  1. Spray a large, non-stick skillet with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes. Transfer to a bowl and set aside.
  2. Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.
  3. Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer. Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.
  4. Add the cooked vegetables back into the skillet and simmer for about 5 minutes. Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.
Share this Recipe
Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
Share this Recipe

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
Share this Recipe

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
Share this Recipe