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Looking for a unique seafood dish from South Louisiana to serve for dinner tonight? Look no further than The Cabin‘s Broiled Tilapia topped with Crawfish Etouffee. Recipes like this one and many more can be found in The Cabin Cook Booka compendium of traditional River Road recipes that also features recipes from Bernadette’s Restaurant and the Coffee House. Enjoy!

Broiled Tilapia
1 serving

1 ea. 6 oz. skinless fillet of Tilapia fish
2 tsp Butter
1/4 tsp Cajun seasoning

~ First, set the broiler on a medium hot setting
~ Season the fillet with Cajun seasoning
~ Next, place the fish skinless side down on a buttered broiling plate and brush with additional butter
~ Broil without turning until the fish starts to flake

You can serve the fish as is or with a side of your favorite sauce.
A nice side of steamed broccoli with a rice side dish goes well with this entrée.

Crawfish Etouffee
Makes 4 ea. 1 pint servings

2 lb. Peeled crawfish tails
1/4 cup Butter
2 oz. Bell pepper (chopped)
1 oz. Celery (chopped)
6 oz. Onions (chopped)
2 oz. Green onions (chopped)
3 cups Water
1/2 oz. Cajun Seasoning
1/8 oz. Granulated garlic
1/2 tsp Black Pepper
1/3 cup Flour (mixed with 1 cup of the water)

~ Sauté crawfish in butter for 10 minutes
~ Add celery, onions and bell pepper; simmer 5 minutes
~ Add water and seasonings; simmer 10 minutes
~ Add flour and water mix; simmer until thickened
~ Taste for proper seasoning