Blackened Fish Chauvin is a dish that was served at Semolina’s in Louisiana. When I lived there, it was one of my favorite restaurants and unfortunately, I don’t believe they’re in business anymore. But thankfully, I’ve been able to recreate this favorite recipe from their menu and it’s amazing!

You can use any type of mild white fish for Blackened Fish Chauvin. My favorite is catfish, but trout, flounder, or tilapia are also great choices. Season it generously with your favorite Blackened seasoning. Serve it over angel hair pasta, spaghetti or fettuccine. It’s placed on top of a spinach, mushroom and white wine sauce and topped with a creamy crawfish sauce. The savory crawfish and the flavorful fish with the pasta and veggies will make your tastebuds crave a second serving!

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Blackened Fish Chauvin

5 from 3 votes

Recipe by Flip Flop Foodies Course: EntreesCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 – 4 pieces 2 – 4 fish (catfish, talapia, flounder, trout or any kind of white fish)

• Paul Prudhomme’s Blackened seasoning

• 8 oz 8 spaghetti or angel hair pasta, cooked according to package directions

• 2 tbsp 2 butter

• 1 tbsp 1 minced garlic

• 1 tbsp 1 minced shallots

• 2 oz 2 fresh spinach

• 8 oz 8 fresh mushrooms

• 1 lb 1 crawfish tails

• 1 tbsp 1 Cajun seasonings

• 1/4 cup 1/4 white wine

• 1 tbsp 1 lemon juice

• 1/3 cup 1/3 heavy cream

• 1/3 cup 1/3 half-and-half

• 1/4 cup 1/4 freshly grated parmesan

• freshly cracked black pepper, to taste

• chopped chives, for garnish

Directions

• Pasta Sauce:
• Boil linguine in salted water until al dente, then drain. In a large saucepan, melt butter over medium heat.
• Add shallot, garlic, cajun seasonings. Stir for about one minute. Add mushrooms and cook until soft. Add spinach, white wine, and cook for 3-4 minutes, stirring occasionally. Add lemon juice, cook for one minute (stir a time or two).
• Slowly stir in the heavy cream, then the half and half. Allow both to cook in for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow to thicken for 1-2 minutes.
• Add crawfish tails and cook until heated. Remove from heat. Grate in the parmesan, and mix in thoroughly. Add pepper to taste. Add cooked linguine, and toss to coat. Garnish with thinly diced green onion.
• Fish:
• Season each fish fillet with Blackening Seasoning and Cajun Seasoning. Saute each fillet in butter or olive oil until done. Serve immediately over pasta & cream sauce and top with crawfish tails/sauce

Notes

• If you want a LOT of cream sauce, use 1/2 cup each of half and half and heavy cream, rather than 1/3 cup.  Cajun seasoning typically has enough salt in it, so I recommend only adding pepper to taste at the end!

Inspired by Semolina’s – New Orleans, LA