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This is day two of our Cajun week presented by the Creole Contessa and me.  Today, the Creole Contessa and  I have cooked up more delicious eats. The Creole Contessa made a delicious, yes, delicious Cajun Steak with Creamy Mushroom Ragu. “This was a big, giant, party in my mouth…I am still partying and I already finished the steak.”
The beauty of starting to get a pretty good grasp on cooking is the ability to throw things together pretty quickly and have them taste really good. Â This is one of the points my wife has been making of late (thanks honey). Â I think I am beginning to appreciate the concept. Â Normally, I have a well defined plan that I have thought about for days and planned meticulously for the execution.
On most Fridays however, I love to prepare something in very limited time for a Shabbat meal. Â I usually do a fish because it does not take a lot of prep time and it can be very versatile. Â With Cajun week upon me with my friend the Creole Contessa, how about adapting the fish to a Cajun style. Â In this case, the recipe is totally made up and the measurements are estimates. Â The taste, however, is all Cajun and all tasty. Â I served the fish over some cheese grits which is more Southern but certainly in keeping with the theme for the week.
Ingredients:
- 4 Tilapia fillets (I actually used fresh frozen that I thawed in warm water for 10 minutes)
- 1/4 cup flour
- 2 tbsp Creole Seasoning
- 3 tbsp Emeril’s essence (homemade – recipe below)
- 1 tbsp cayenne pepper
- 2 tbsp canola oil
Emeril’s Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions: Combine all ingredients and mix well
Directions for the Tilapia:
Run the fillets under water and pat dry. Â Combine all the dry ingredients in a bowl and apply generously to the Tilapia fillets. Â Add oil to a saute pan and warm on medium high heat. Â Take the dredged fillets and gently place in the pan and cook 2 – 3 minutes per side.
Wow that does sound amazing. I love anything anything creole so I definitely want to give this a try! Great job 🙂
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Happy Valley Chow