2 cups of succotash (corn, lima beans, green and red bell peppers)
2 tbsp creole season spice
Season fillet with 1 tbsp creole spice. Pan sear in a hot skillet or cast iron skillet for 1 min or until spices blackened the fillet. Remove from heat, turn on the opposite side, add 1/4 cup of white wine and bake for 7 mins at 400 degrees.
In a hot skillet, heat up blended oil. Add susage and crawfish then saute. Add succotash and continue to saute. Add remaining creole spice then heavy cream. Reduce heat to medium. Let sauce reduce for 2 mins. Add 1/4 cup of white wine. Continue to reduce for another 2 mins.
Peel and cut all the fruit into wedges and lengthwise. Cut soft butter into dice size and place in a blender with maple syrup. Blend until smooth and creamy. Grill your fruit or place under the broiler until it starts to caramelize. Add creamed butter to Bourbon and melt in a sauté pan. Add fruit and slowly simmer for a few mins. Sprinkle with Cinnamon.
Start by washing beans and soak them in water to cover overnight. Drain away the water and put the beans in a large kettle pot. Cover them with 8 cups of fresh water. Boil for 1 hour over low heat. Add oinions and pork or ham. Partially cover the pot and cook until the meat is tender, about 1 1/2 hours. Then add the bay leaf, garlic and parsley. Season to taste with salt and pepper then cook with the cover ajar for about 30 mins until the beans start to turn creamy. Serve over white rice, with strips of smoked sausage on the side. Serves 6.