Wentzel’s Seafood: Blackened Redfish with Crawfish & Andouille Sausage Sauce

A Cajun twist on a delicious fish.

Wentzel’s Seafood Restaurant in Biloxi, Miss. is known for serving authentic cajun seafood. Here, Chef Shayne Varone shares his recipe for a mouth watering blackened redfish.

Blackened Redfish with Crawfish & Andouille Sausage Sauce

Makes: 4

Redfish ingredients:

  • 4 Red fish/Puppy Drum Fillets 6 to 8 oz
  • ¼ Cup Blackened Redfish Magic (Chef Paul Prudhomme)
  • ¼ Cup Olive Oil


Generously sprinkle the blackening seasoning over the red fish (only season one side) Heat Oil on med high heat in a heavy bottom pan such as a cast Irion skillet.

  1. Once you see the oil just begin to smoke add fillets 2 at a time so you don’t over crowd the pan. Make sure to put the blackened side of the fish on the skillet first. Cook about 2 minutes and flip and cook and additional 2 minutes on the other side. Cook to an internal temperature of 145.
  2. Once cooked place on plates and spoon the crawfish sauce over the fillets. Serve with a green such as wilted spinach of asparagus and fresh lemon wedges.

Sauce ingredients:

  • 4 oz of Andouille Sausage
  • 2 Fluid Oz Olive Oil
  • 3 to 4 cloves of garlic thinly sliced
  • ½ cup of reduced chicken stock (boil 2 cups down to ½ cup and set aside)
  • 1 cup Heavy Cream
  • ½ Cup Sherry Wine (dry)
  • 8 Oz Crawfish Tails
  • 2 Tablespoons Tabasco
  • 1 Tablespoon Blackening Seasoning
  • 1 Tablespoon Chopped Parsley


  1. Heat oil overheavy bottom sauté pan and add the diced sausage and garlic. Cook until the garlic browns then take the pan off the heat and add the sherry.
  2. Place pan back on heat and add the rest of the ingredients except the crawfish. Bring the sauce up to a boil and cook down by at least half. The sauce should be able to thickly coat the bottom of a spoon. If not reduce more until it does.
  3. . Then add crawfish and simmer for 5 minutes to heat thru then turn off heat. Allow the sauce to cool 5 minutes and then spoon over each redfish fillet and serve with wilted spinach or asparagus.