Chez Marcelle's Cajun Redfish Roulades Stuffed With

Name: Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 4-ounce fillets of redfish or other firm fish; Juice of one lemon; 4 small shallots, thinly sliced; 1 clove garlic, minced; 1/2 pound thinly sliced mushrooms; 6 tablespoons butter; 1 pound crayfish tails or shrimp; 4 ounces chopped fresh basil; Salt to taste; 1/2 teaspoon cayenne; 1/4 teaspoon white pepper; 1/4 teaspoon black pepper; 1 cup half-and-half; 2 cups chicken stock; 1 cup bread crumbs; Creolaise Sauce (see recipe)

Servings: persons

9 4-ounce fillets of redfish or other firm fish
Juice of one lemon
4 small shallots, thinly sliced
1 clove garlic, minced
1/2 pound thinly sliced mushrooms
6 tablespoons butter
1 pound crayfish tails or shrimp
4 ounces chopped fresh basil
Salt to taste
1/2 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 cup half-and-half
2 cups chicken stock
1 cup bread crumbs
Creolaise Sauce (see recipe)

1
Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
2
Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft.
3
Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
4
Stir in half-and-half and one cup chicken stock; simmer five minutes.
5
Thicken with enough bread crumbs for stuffing consistency.
6
Divide mixture into 9 portions and place one portion on each fillet.
7
Roll up filets like a jelly roll.
8
Place seam side down on baking sheet with remaining chicken stock.
9
Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
10
Serve topped with Creolaise sauce.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9 4-ounce fillets of redfish or other firm fish, Juice of one lemon, 4 small shallots, thinly sliced, 1 clove garlic, minced, and more.

Yes, Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions