Cajun French: le poisson (lu poo-a-son) – fish
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
Mais C’est Bon!
Enjoy!!
Ingredients:
½# fresh catfish
16-24 shrimp (depending on size)
Andouille sausage – 6 rounds about ¼” thick
Lima beans
Red bell pepper
1 ear fresh corn
Lemon
Butter
Cajun seasoning
Salt
Parchment paper
Egg wash
Simple Maque Choux:
Cut corn kernels from cob
Slice red pepper in strips or rounds (depending on size of pepper, we used mini pepper)
Drain lima beans
Combine corn, red pepper and lima beans
Season to taste
Prepare:
Place a square of parchment paper (large enough to fold over) on flat surface
On ½ place a bed of Maque Choux
On top of the Maque Choux a pat of butter
Season fish on both sides with Cajun seasoning
Place one fish filet on top
Place two lemon rounds on fish
Cut three rounds of andouille sausage, then slice the rounds
Place slices of sausage on top of fish and lemon
Season shrimp with Cajun seasoning
Place raw shrimp on top
Egg wash ends of ½ of parchment
Fold parchment over, seal and fold seal edges in ¼” folds
Bake:
Place packets on baking sheet.
Bake at 350 degrees for 20 to 25 minutes (depending on thickness and type of fish)
Serve:
Cut open the packets.
Serve on parchment placed on plate or transfer contents to plate using a spatula pouring juice over top.
