Blackened Red Snapper with Crawfish Cream Sauce is the ultimate Cajun dish! Fresh gulf red snapper is generously seasoned with your favorite blackened seasoning and sautéed. It is topped with a crawfish cream sauce that takes this dish to a whole new level.

You can have Blackened Red Snapper with Crawfish Cream Sauce either by itself, or if you prefer a starch, you can serve it over rice or pasta. My favorite pasta with this dish is orzo pasta. Any of the variations will leave you fully satisfied and hoping there are leftovers. If you have access to crawfish tails then I highly recommend this dish. As a substitute for those of you who can’t get crawfish, you can always use smaller shrimp. Don’t forget the side of crusty cornbread!

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Blackened Red Snapper with Crawfish Cream Sauce

3 from 4 votes

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

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 lbs 2 red snapper

• blackening seasoning

• 1/2 1/2 lemon, juiced

• Crawfish Sauce:

• 1/2 lb 1/2 crawfish tails

• 1 tbsp 1 butter

• 1/2 1/2 onion, minced

• 5 sprigs 5 parsley leaves, minced

• 2 cloves 2 minced garlic

• 1 stalk 1 celery, minced

• 1/2 1/2 green bell pepper, minced

• 1/2 tbsp 1/2 oregano

• 1 tbsp 1 paprika

• 1/2 tsp 1/2 white pepper

• 1/2 tsp 1/2 thyme

• salt & black pepper, to taste

• 1 pint 1 heavy cream

Directions

• Coat the snapper in lemon juice then blackened seasoning, let it marinate while you prepare the crawfish sauce. 
• Place a small pot on the stove and turn to medium/low heat. Place the butter in the pot and let it melt. Make sure your vegetables are finely minced then add them along with the seasonings to the melted butter, cook or 5 minutes or until softened. Once the vegetables have softened and add in the cream and increase to a simmer until it starts to thicken, about 5 minutes. Let it set on low heat while you cook the fish.
• Heat 1 tbsp of olive oil in a large skillet on medium heat. Once the pan is hot add in the fish. Cook for two minutes then flip and cook for another 3 minutes. If the fish is thicker cook it a little longer on each side. 
• Place the fish on a plate and top with the crawfish cream sauce and sprinkle with green onions. This dish goes great with a side of rice or pasta. If the butter and cream are enough for you, don’t worry this dish taste great any way you eat it!  ​