Recipe: Blackened Opelousas Topping for Fish

BLACKENED OPELOUSAS TOPPING FOR FISH
Source: Dandy Don
Servings: 6

One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

In a medium skillet over medium heat melt butter still it starts to brown.

Add cream and stir and heat till bubbling.

Add remaining ingredients stirring in between. Reduce heat to simmer uncovered for 30 minutes stirring occasionally.

This sauce is great over blackened fish with a side of dirty rice.