1. In a heavy skillet, bring cream to a simmer. Stir cornstarch and wine together, then whisk into the cream. Stir in creole mustard and Gouda cheese, adding a little at a time to allow the cheese to melt. Continue stirring until smooth. 2. In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture. 3. Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet. 4. Stir the additional 1 tbsp blackening seasoning into the cream sauce. 5. Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish. ---------------------------------------------------------------------------
Nutrition
Ingredients
