Hurricane Update

Hurricane Update

Dear Valued Partners, Residents, and Visitors:

The Jefferson Convention and Visitors Bureau hopes that you and your families are safe following Hurricane Ida.

While our team members – like so many in our parish – have suffered from damage to homes, as well as loss of power and water, we are grateful that all are safe and remain committed to supporting you as we restore our region together.

As we work diligently to bring our communications back online, please be patient and rest assured that our commitment to our parish and to you is unwavering.

 

 

Grilled Redfish with Crawfish & Corn Salad

Redfish with Crawfish SaladINGREDIENTS:

Grilled Fish Ingredients:
2  7-8 oz redfish fillets
1 tablespoon Creole seasoning
2 tablespoons olive oil

DIRECTIONS:

1. Season the fish fillets with Creole seasoning and drizzle with olive oil.
2. Grill to desired doneness.

Crawfish & Corn Salad Ingredients:
1 cup fresh Louisiana crawfish tails
2 tablespoons fresh cilantro, chopped
1 ear corn kernels removed
1 tablespoon red onion, diced fine
1 ½ teaspoons jalapeño peppers, diced fine
½ cup grape tomatoes, cut in half
1/3 cup diced avocado
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 shots Tabasco
Salt and pepper to taste

DIRECTIONS: 

1. Heat 1 tablespoon of olive oil over medium heat. Add corn kernels and cook until corn begins to turn light brown.
2. Transfer to a glass or stainless steel mixing bowl. Add remaining ingredients and chill for at least 1 hour. 
3. Serve over or as a bed for grilled redfish fillets.

Servings: 2 entrée-sized portions

Courtesy of Chef Steven Marsella at Heritage Grill by Ralph Brennan.

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