In preparation for Mardi Gras, Ford’s Oyster House and Cajun Kitchen have cooked up some of the best recipes bringing together the flavors of New Orleans.

We, of course, couldn’t help but drool over the Grilled Mahi Mahi over Crawfish Etouffee. Mostly because we love anything smothered with butter and crawfish. Here, the classic Crawfish Étouffée dish is taken up a notch with the addition of the grilled Mahi filet “dusted” with cajun spices.

________

Cajun Grilled Mahi Mahi over Crawfish Etouffee and Steamed Rice

FISH

4 eight oz Mahi filet dusted with cajun spices.

RICE

Steamed rice 1qt of water, 2 cups uncle ben’s rice, 1Teaspoon salt. Bring the water to a boil, then add rice. Boil the rice until water is almost gone. Place on low heat. Cover and let the rice steam for about 8 minutes.

CRAWFISH ETOUFFEE

Ingredients

• 4 Tbsp butter
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced green bell pepper
• 1 tsp green onion
• 1 lb crawfish
• 1 Tsp Chopped Garlic
• 1 tsp bay leaves
• 1 tsp hot sauce
• 1 Tbsp creole seasoning
• 1/8 tsp paprika
• 1/8 tsp celery seed
• ½ cup Crawfish stock

Directions

1. To make the etouffee, start by making a roux. Heat the vetrable oil or butter in a pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a light brown. This should take about 10 minutes.

2. Add the celery, green pepper, onion and garlic. Mix well and cook this over medium heat for 4 to 5 minutes, stirring occasionally.

3. Slowly add the hot crawfish stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then slowly it will loosen and have enough stock to make a sauce. Add the creole seasoning, celery seed and paprika and mix well. Add salt to taste. Mix in the crawfish. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes Add green onions and hot sauce to taste