St. Charles Sauce
½ lb Unsalted Butter
½ cup Pollyanna Flour
3 cups Shrimp Stock
¼ cup Sherry Wine
1 tbsp Lea & Perrins Worcestershire Sauce
½ tsp Cayenne Pepper
1 tbsp Chicken Base
½ lb Monterrey Jack or Swiss Cheese
2 cups Heavy Cream
Melt butter and add the flour and cook 3 minutes to make your roux. Add the cayenne pepper and the shrimp stock and bring to a boil. Stir in the chicken base and Worcestershire sauce and add the Monterrey Jack Cheese. Stir well and add the heavy cream. Remove from the heat and add the sherry wine and stir well. You may add your choice of veggies and seafood to fit your specific needs for your dish.
Blackened Tilapia Filet
1 Tilapia Filet
2 tbs Blackened Seasoning
2 tbs Canola Oil
Heat the oil in the cast iron skillet to medium heat, season the tilapia filet, and place in the hot skillet. Cook for 5 minutes on the first side then turn and cook for an additional 3. Cook times may vary on the thickness of the fish and the temperature of the oil.
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