Grouper Daniels

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By Chef Jim Shirley
Makes 4 servings
  1. 4 six ounce grouper filets
  2. 1 quart heavy cream
  3. 1 tablespoon Creole mustard
  4. ¼ cup 1 tablespoon blackening spice
  5. 2 tablespoons corn starch
  6. 4 ounces white wine
  7. 1 pound shredded Gouda cheese
  8. ½ pound andouille sausage sliced thin and seared
  9. 1 pound crawfish tails
  10. ½ pound okra sliced
  11. Two large tomatoes diced


  1. Bring heavy cream to simmer, stir together cornstarch and wine and whisk into cream. 
  2. Stir in Creole mustard and gouda cheese, continue stirring until smooth. 
  3. Sauté okra, sausage, crawfish and tomatoes, then stir into mix.
  4. Grill blacken the grouper, stir in the extra spoonful of blackening.
  5. Plate with cornbread.
  6. Soak with sauce, then top with grouper and more sauce.  Eat

Recipe compliments of The Fish House, Pensacola, Florida

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