Bayou City Seafood Sauce

Chef Andy Melder, Summerwood HEB

Prep time: 10 min

Cook time: 10 min

Serves: 4-6


¼ cup Cook well and Co. Fin and Feather Citrus Marinade

1 tsp Ottavio Grape-seed oil

1 cup Heavy Cream

1 cup Baby Bella Mushrooms sliced

½ lb Shrimp- peeled and deveined

½ lb Fully-Cooked Crawfish Tails

½ tsp hot sauce

¼ cup Parmesan


1.       Pre-heat pan or skillet -- preferably one used to blacken fish.

2.       Add oil and sauté mushrooms.

3.       Once mushrooms are reduced in size by half; add in shrimp.

4.       Sautee shrimp 4 minutes and add in crawfish, marinade, cream, and hot sauce.

5.       Bring sauce to a boil and add in parmesan.

Copyright 2012 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.