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Snapper with Crab and Andouille

Prep Time:1 Hours
Cook Time:25 Minutes

Nutritional Information

Snapper with crab and andouille is an amazing combination.


  • 10 ounces lump crabmeat, picked over
  • 2 ounces andouille sausage, thinly sliced
  • 1/2 cup dry white wine
  • 3 tablespoons Louisiana Gold Pepper Sauce
  • 1 tablespoon fresh lemon juice
  • 1 scallion, thinly sliced
  • 1 garlic clove, minced
  • 6 oz unsalted butter
  • Salt and freshly ground pepper
  • 2 cups white rice flour or all-purpose flour
  • 1 ea. large egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup water
  • 40 oz. red snapper fillets
  • 1/2 cup vegetable oil


  • 1. Preheat the Egg to 350ºF.
  • 2. In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half. Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted. Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil. Season with salt and pepper and keep warm.
  • 3. Brine the fish using the basic brine recipe (on the website). Remove from the brine and pat dry. Make sure the temperature of the Egg is 400ºF with the cast iron grate. Make sure your cast iron grate is clean. Grill the fish until it pulls away from the grate easily.
  • 4. Serve with crab and andouille sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828