Blackened Opelousas Topping For Fish

• 3 tablespoons butter (not margarine)
• 8 ounces heavy cream
• 1/4 teaspoon cajun seasoning
• 1/4 teaspoon jalapeno powder (if you can find it or cayenne)
• 2 tablespoons dry instant roux mix
• 1/4 teaspoon blackening seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 (6 ounce) can crabmeat (drained)
• 1 (8 ounce) can oysters (drained)
• 8 ounces crawfish tail meat

1. In a medium skillet over medium heat melt butter still it starts to brown.
2. Add cream and stir and heat till bubbling.
3. Add remaining ingredients stirring in between.
4. Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
5. This sauce is great over blackened fish with a side of dirty rice.

butter, heavy cream, cajun seasoning, jalapeno powder, instant roux mix, blackening seasoning, black pepper, paprika, crabmeat, oysters, meat

Taken from www.food.com/recipe/blackened-opelousas-topping-for-fish-134736 (may not work)