By Tim H. Martin
Contains no fish, and it’s pure magic on poultry, pork, rice and mashed potatoes.
Don’t let the unusual name fool you. This gourmet mushroom gravy contains zero fish. However, it does feature Chef Paul Prudhomme’s Redfish Magic Seasoning, the super blend of spices created by the New Orleans legend.
After sniffing Redfish Magic, you’ll understand why I knew it would work well in a creamy mushroom sauce. Prudhomme’s blend enhances an already wonderful recipe to another level of richness — perfect for Thanksgiving, Christmas and holiday feasts.
Three decades ago, Paul Prudhomme sparked the entire fish, steak and chicken blackening craze. It all began with his blackened redfish recipe, which elevated the once-lowly species to a much sought-after fish for fine restaurants and sportsmen’s skillets. You could say the little red, white and black bottle with Paul’s smiling face was responsible for today’s strict regulations on redfish — they actually became endangered because of his innovation!
Sadly, Chef Paul passed away October 8, 2015. I’d like to dedicate this Redfish Magic Gravy recipe to his memory. Ingredients:
• 2 tablespoons Paul Prudhomme’s Redfish Magic Seasoning
*Optional Step: I grind it into a finer dust with a small food processor or cleaned coffee grinder first.
• 16 oz. sliced mushrooms (portabellas work well)
• 1/2 cup onions or shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 cup beef broth
• 4 tablespoons half-and-half (substitute cream or whole milk)
• 4 tablespoons white wine
• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• Salt and black pepper, to taste
Melt butter and olive oil in a double-boiler (preferred) or saucepan. Soften onions, garlic and mushrooms. Sprinkle in flour, Redfish Magic Seasoning, thyme and parsley. Stir until vegetables are thoroughly coated. Add wine and stir well, then slowly add beef broth and half-and-half, stirring constantly to prevent clumps. Season with salt and pepper. Reduce by simmering on low heat until gravy reaches desired thickness.
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Redfish Magic Gravy pairs well with roasted turkey, chicken, pork chops, mashed potatoes, rice and biscuits.
Experiment with your other favorite seasonings. Mrs. Dash, Montreal Chicken Seasoning and many Cajun seasonings work exceptionally well.
If you can’t find Chef Paul Prudhomme’s Blackened Redfish Magic on your grocer’s shelves, order from Amazon, Wal-Mart or Chef Paul’s website.