Grouper Daniels

Ingredients

• 4 (6 ounce)  grouper fillets (any firm white fish will do nicely)

• 1 quart heavy cream
• 1 tablespoon creole mustard
• 1/4 cup blackening seasoning
• 1 tablespoon blackening seasoning
• 2 tablespoons cornstarch
• 4 ounces white wine
• 1 lb gouda cheese, shredded
• 1/2 lb andouille sausage, sliced thin and seared
• 1 lb crawfish tail
• 1/2 lb okra, sliced
• 2 large tomatoes, diced
• cornbread

Directions

1. 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. 2

   In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture.

3. 3

   Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet.

4. 4

   Stir the additional 1 tbsp blackening seasoning into the cream sauce.

5. 5

   Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.