JBug's Kitchen Antics: Cod with Andouille and Shrimp Sauce

I'm reading a book by Erica Spindler that's based in NOLA and it seemed like as good an excuse as any to cook a dinner to fit that particular scenario. Hey, any excuse to enjoy Cajun flavors is the right reason in my book.

We've had this particular dish before although last night we'd intended enjoying it with halibut instead of cod. Unfortunately the halibut wasn't looking too great so we made the necessary adjustments and picked a fish that looked more appetizing.

Notice I say "we". This is a perfect dish to cook with your significant other - mine prepped the fish as I put the rice on to cook and got the sauce ingredients together, and in 20 minutes after much laughter we were sitting down to dinner. I'm darn lucky that my Big Guy loves to cook and likes my company too.

While the dish is supposed to be about the fish, in my opinion it's all about the sauce. Chunks of smoked andouille sausage, browned until crispy in a little butter, joined by a few gorgeous shrimp, a touch of Old Bay seasoning and finished with cream ...well, what can I say? It's absolutely to die for. Placed on top of a mound of rice, the sauce soaks down through it making every single solitary bite an explosion of flavor. There is absolutely nothing boring about it!

Cod a la’ Cajun (from JBug's Kitchen inspired by Legal Seafoods Cookbook)

2 – 6 ounce cod fillets

1/4 cup mayonnaise (light is fine)

2 Tablespoons Louisiana hot sauce

1/4 cup dried Italian flavored bread crumbs

1/4 cup cornmeal

1 teaspoon Cajun seasoning

Vegetable oil

1 tablespoon butter

4 ounces smoked andouille sausage, diced

4 ounces medium shrimp cut into half inch pieces

1/4 teaspoon Old Bay seasoning

1/2 cup heavy cream

1 tablespoon lemon juice

1 tablespoon fresh parsley

Fresh ground black pepper

Wash and dry cod fillets. Combine mayonnaise and hot sauce and coat fish on all sides. Combine bread crumbs, cornmeal and Cajun seasoning. Coat fish, pressing crumbs onto all sides to adhere. Place fish on rack to dry coating mixture for a few minutes.

Heat cast iron pan over medium heat and add enough vegetable oil to just cover bottom. When shimmering add fish and cook for approximately 4 minutes a side, or until fish is firm to the touch. Remove from pan and keep warm (uncovered) in the oven. Wipe pan out and return to heat. Add butter and when melted add andouille sausage. Cook for 2 minutes or until just beginning to brown, stirring constantly. Add shrimp and old bay seasoning. Cook for 1 more minute or until shrimp is just opaque. Add cream and lemon juice and cook until cream is slightly reduced. To serve pour sauce over fish and garnish with parsley and fresh ground black pepper. Serves 2

A year ago - Turkey and Brie Panini Two year's ago - Minty Lamb Meatballs