Ingredients
- - 1 tbsp Liquid crab boil
- 6 baby carrots, quartered
- 1 rib celery, cut into 1 inch pieces
- 6 cloves garlic, whole
- ½ mirliton (or chayote), cubed
- 6 mushrooms, quartered
- ½ cup fresh corn kernels
- 4 new potatoes, quartered
- 4 fresh fish filets (catfish, drum, redfish, flounder, or bass is recommended)
- Cajun seasoning, to taste (Bobbilynne recommends: Fontenot & a Half, available by calling 225.749.4049 or http://www.fontenotandahalf.com)
- White wine (for deglazing pan)
- 1 tbsp garlic infused olive oil
- 1 lemon
- 1 cup low-sodium chicken broth
- 4 tbsp creole mustard
- 2 tsp red wine vinegar
- ¼ tsp thyme
- ½ tsp minced dried onion
- 1 tsp flour
Description
Fresh Fish & Veggies, Flavored With All The Heat & Spice Of An Authentic Louisiana Crawfish Boil; Topped With A Decadent Yet Guilt-free Creole Mustard Sauce. Allons Manger!
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