Blackened Redfish with Boudin Cream Sauce Recipe

My Last Meal in New Orleans: Blackened Redfish with Boudin Cream Sauce

Ingredients sourced from Westwego Shrimp Lot · Sauce finished with Town Heat Hot Sauce + Creole Bae Seasoning

For our final night in New Orleans, I wanted a plate that felt unmistakably Louisiana—bold, indulgent, and rooted in local markets. This dish was built from Westwego Shrimp Lot seafood: blackened redfish, a smoked boudin cream sauce, and a luxe finish of lump crab and Gulf shrimp. Garnished with parsley and candied lemon, it landed like a farewell love letter.

The Story

I started with two redfish fillets from Westwego Shrimp Lot. Before they ever touched the heat, I rubbed the raw fish with melted butter and coated it with Creole Bae, plus salt and black pepper. Then straight into a hot skillet—letting the butter and seasoning bloom into that signature blackened crust.

The sauce carried the soul of the meal: smoked boudin rendered down, garlic in the pan, and a splash of Mbali Chenin Blanc–Viognier to lift the richness. I built depth with shrimp shell stock, then stirred in half-and-half and grated Parmesan until it turned silky. A touch of Town Heat Hot Sauce and Creole Bae gave it that controlled Creole kick.

To finish, I gently warmed lump crab and Gulf shrimp in the sauce—just enough to heat through without breaking the crab. The plate got a final pop from fresh parsley and candied lemon for brightness against the smoky cream.

“A last meal should taste like the place you’re leaving—so you carry it with you.”

Recipe

Serves: 2
Time: ~35–45 minutes
Vibe: Farewell dinner · NOLA luxury

Ingredients

Fish

2 redfish fillets (Westwego Shrimp Lot)
1½–2 tbsp melted butter (for rubbing the raw fish)
Creole Bae All Purpose Seasoning, to taste
Salt + cracked black pepper, to taste

Boudin Cream Sauce

Smoked boudin sausage, sliced or crumbled (amount to taste)
2–3 cloves garlic, minced
½ cup Mbali Chenin Blanc–Viognier wine
1–1½ cups shrimp shell stock
¾–1 cup half-and-half
¼–½ cup grated Parmesan (add gradually)
Town Heat Hot Sauce, to taste
Creole Bae + salt + pepper, to balance

Seafood Finish + Garnish

Lump crab meat (Westwego Shrimp Lot)
Gulf shrimp (Westwego Shrimp Lot)
Chopped parsley
Candied lemon (for garnish)

Instructions

Season the fish.
Rub redfish fillets with melted butter, then coat with Creole Bae, salt, and black pepper.
Cook the redfish.
Heat a skillet until hot. Add the fish and cook until a deep blackened crust forms and the fish flakes easily. Remove to warm plates.
Render the boudin.
In the same pan, cook smoked boudin until the fat releases and edges caramelize.
Build the sauce.
Add garlic and cook 20–30 seconds. Deglaze with wine and reduce slightly. Add shrimp shell stock and simmer 3–5 minutes to concentrate.
Cream + Parmesan.
Stir in half-and-half, then add Parmesan gradually until the sauce turns silky and coats a spoon.
Season.
Add Town Heat Hot Sauce and a touch more Creole Bae. Adjust with salt + pepper until balanced.
Warm the seafood.
Fold in lump crab and Gulf shrimp just until warmed through—keep the crab chunky.
Plate.
Spoon the boudin cream sauce over the redfish, then top with extra crab and shrimp. Finish with parsley and candied lemon.

Chef’s Tip: Keep the sauce at a gentle simmer (not a boil) once the cream goes in—this keeps it glossy and smooth, and protects the crab texture.

My Last Meal in New Orleans: Blackened Redfish with Boudin Cream Sauce

The Story

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