Cod with Crawfish Bayou Sauce
Dive into the bold flavors of the South with this irresistible Cod with Crawfish Bayou Sauce recipe! Perfectly seared, flaky cod fillets are nestled in a creamy, zesty sauce brimming with Cajun flair—think tender crawfish tails, fragrant garlic, and a medley of sautéed onion, celery, and red bell pepper. Enhanced with a splash of white wine, rich heavy cream, and a hint of fresh lemon juice, this dish delivers a mouthwatering balance of spice and decadence. Infused with classic Cajun seasoning, it’s a quick yet luxurious dinner option that’s ready in under 40 minutes. Serve over white rice to soak up every drop of the luscious sauce, and impress your loved ones with the ultimate seafood masterpiece!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Cod fillets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Crawfish tails (pre-cooked and peeled)
- 4 cloves Garlic cloves (minced)
- 0.5 cup Yellow onion (finely diced)
- 0.5 cup Red bell pepper (diced)
- 0.5 cup Celery (diced)
- 1 tablespoon Cajun seasoning
- 0.25 cup White wine
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 2 cups (optional for serving) Cooked white rice
Instructions
Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cod fillets and sear 3-4 minutes per side, or until golden brown and cooked through. Remove cod from the skillet and set aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the onion, red bell pepper, and celery. Cook for 4-5 minutes, stirring occasionally, until softened.
Add the garlic and Cajun seasoning to the skillet. Stir and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth, heavy cream, and lemon juice. Let the mixture come to a simmer and cook for 3-4 minutes until slightly thickened.
Add the crawfish tails to the skillet and stir to coat them in the sauce. Cook for another 3-4 minutes until heated through.
Return the cooked cod fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over each piece of cod and simmer for 2-3 minutes to warm everything through.
Garnish the dish with fresh chopped parsley and serve hot, optionally over cooked white rice to soak up the sauce.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
