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It is great to be back!
Today I decided to go big. So I got a beautiful salmon and decided to stuff it! Anytime I have wine in the cabinet and cream in the fridge (which is all the time). I know its time for a cream sauce. Bonus points if I have mushrooms that haven’t turned yet and crawfish tails in the freezer.
Now when I was a kid I actually preferred seafood way more than I do now. We had a Cajun restaurant we’d frequent often after swim practice that I absolutely adored. But I always got the same things either a shrimp po’boy or blackened mahi mahi with a cheesey crawfish sauce over dirty rice. If we’re being honest on the rare occasions I visit now, I still only select those two things. I don’t know, it something about a stress free, know what you’re gonna order, don’t mess with the classics menu that I thoroughly enjoy. Because I’m absolutely one of those that views the menu to restaurants upon planning where to go, before getting ready to leave out, in the car and at the restaurant ONLY to flip a coin once seated. I’m one of those “everything looks so good” kind of people.
So today I decided I need some comfort. This recipe did the absolute trick. The only thing else I could have asked for was some cold weather to enjoy it in. Maybe next time. Try this dish out and let me know what you think!
If you need a blackened seasoning recipe check this one out for my blackened chicken po’boy.
SIDE NOTE: You need a very sharp knife for this recipe!