Blackened Fish on a Bed of Cajun Okra & Shrimp

This delicious, simple, & fresh Cajun recipe is for two people. You can use Mahi Mahi, Grouper, Flounder, or any Fish, really, as long as it doesn’t have skin and it’s blackened with some Cajun spices. The skin will get in the way of being able to get a fork full of the Fish and the delicious bed of Okra, Squash, & Shrimp.

• Fish Filet of Choice

• 1/2 Lb Raw Shrimp tails & shells removed

• 8 oz Fresh Okra chopped with stems removed

• 4 oz Fresh Baby Squash chopped

• 1/2 Jalapeño diced

• 1 Shallot diced

• 1 Tomato chopped with all juices kept

• 1/4 Bell Pepper chopped

• 3 Cloves Garlic minced

• Fresh Parsley chopped

• Fresh Thyme

• 1 Tbsp Chili Garlic Paste

• 1 Tsp Ginger

• Cajun Seasoning for blackening Fish

• Cajun Seasoning for Shrimp

• Dash Liquid Smoke for Shrimp Marinade

• Dash Liquid Smoke for Okra

• 1 Tbsp Cajun Seasoning for Okra

• Bacon Grease

• Butter

• Olive Oil

• Lime Wedge

• Lemon Wedge

1. You’ll want to start by marinating the Fish and the Shrimp. Pat dry the Fish and coat it in a decent amount of Cajun Seasoning. Toss the Shrimps in a metal bowl, dash some Liquid Smoke in there, drop in a good bit of Cajun Seasoning and stir it all up.

2. Now, heat up one medium Olive Oil lined skillet and also one large skillet with Bacon Grease. When the skillets are good and hot place the Shrimp in the medium Skillet and the Okra & Baby Squashes in the Large Skillet.

3. Stir the Okra & Squash enough to coat all the pieces in the Bacon Grease & Butter. Sauté that skillet for a bit but don’t let them get all the way done.

4. Flip the Shrimp when necessary until they’re done. Then put them into a bowl. When you have the time, you’ll want to take some kitchen shears and cut them Shrimps up into bite sized pieces.

5. Now add to the larger Okra skillet the chopped and diced Shallot, Jalapeño, & Bell Pepper and stir that all around for a bit more.

6. In the medium skillet add more Butter or Olive Oil or what have you and place the Fish in the center.

7. In the Okra & Pepper skillet, stir it all up and continue to sauté the contents until it looks like it’s all about done. Then toss in the Tomato & its juices, the diced Garlic, Thyme, Parsley, Chili Paste, Ginger, Cajun Seasoning, Liquid Smoke dash, & a squirt from the Lime Wedge. Stir all that up.

8. Flip the Fish and cook it until it’s done. Make sure to squirt some Lemon on it right before it’s done cooking and afterwards.

9. In the Okra, Pepper, Tomato, etc skillet drop in the cut up Shrimps and their juices, stir, & turn off the heat.

10. Once everything is done, scoop out a healthy amount of the Okra & Shrimp onto the plate before placing half of the Fish filet on top. Squirt some Lemon, garnish with some Parsley & Thyme, and laissez les bons temps rouler!