Inspired by the creamy seafood sauce served over the Redfish Special at The Gumbo Diner in Galveston, this luxurious sauce combines Gulf seafood, earthy mushrooms, and delicate Cajun seasoning in a velvety cream sauce. Rich and savory without overpowering the fish, this sauce is designed to complement blackened redfish while mingling beautifully with Gulf Coast Mushroom Garlic Rice.

The recipe may be prepared with crawfish, shrimp, or a combination of both. The 50/50 blend offers the best balance of sweetness, depth, and visual appeal while remaining true to Gulf Coast seafood traditions.

Ingredients

• 3 tablespoons unsalted butter, divided
• 4 ounces cremini mushrooms, sliced
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1 tablespoon dry sherry
• 1 1/2 tablespoons all-purpose flour
• 1 cup seafood stock
• 3/4 cup heavy cream
• 1 teaspoon Better Than Bouillon Lobster Base
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Cajun seasoning
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon Fiesta Brand dried shrimp powder
• 1/8 teaspoon Thai fish sauce (4–5 drops)
• 2 tablespoons sliced green onions
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon cold unsalted butter
• Kosher salt, to taste

Seafood Options

Option 1 – Crawfish

• 8 ounces Louisiana crawfish tails, drained

Option 2 – Shrimp

• 8 ounces Gulf shrimp (50/60 count), peeled and deveined
• Increase Better Than Bouillon Lobster Base to 1 1/4 teaspoons

Option 3 – Gulf Coast 50/50 Blend (Recommended)

• 4 ounces Louisiana crawfish tails, drained
• 4 ounces Gulf shrimp (50/60 count), peeled and deveined
• Use 1 teaspoon Better Than Bouillon Lobster Base

Instructions

1. Melt 3 tablespoons butter in a large skillet over medium heat.
2. Add the mushrooms and sauté until lightly browned and their moisture has evaporated, about 5–7 minutes.
3. Add the shallot and cook until softened, about 2 minutes.
4. Stir in the garlic and cook for 30 seconds, until fragrant.
5. Add the dry sherry and cook for 30–60 seconds, allowing most of the alcohol to evaporate.
6. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
7. Whisk the Better Than Bouillon Lobster Base into the seafood stock until dissolved.
8. Gradually whisk the stock into the skillet until smooth.
9. Stir in the heavy cream, Worcestershire sauce, Cajun seasoning, smoked paprika, shrimp powder, and fish sauce.
10. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
11. Add the selected seafood option:

• Crawfish: Stir in crawfish tails and cook 1–2 minutes until heated through.
• Shrimp: Cook 1–2 minutes until pink and opaque.
• 50/50 Blend: Add crawfish and shrimp together; cook 1–2 minutes until the shrimp are just cooked.

12. Stir in the green onions and parsley.
13. Remove from the heat and whisk in 1 teaspoon cold butter for a glossy restaurant finish.
14. Taste and adjust seasoning with kosher salt only if needed.
15. Spoon generously over blackened redfish immediately before serving.

Cook’s Notes

• 50/60-count shrimp most closely resemble crawfish tails in size and create the most authentic restaurant presentation.
• The 50/50 blend offers the best combination of sweetness, richness, and visual appeal.
• The lobster base, shrimp powder, and fish sauce should disappear into the background, contributing only subtle seafood depth.
• Avoid boiling after adding the seafood to keep it tender.
• If the sauce becomes too thick, thin with a splash of seafood stock or cream.
• For the most authentic presentation, allow a little sauce to pool onto the plate around the fish.

Serving Suggestions

• Serve over blackened redfish, red snapper, trout, or salmon.
• Pair with Gulf Coast Mushroom Garlic Rice and buttered green beans.
• Garnish with sliced green onions and a grilled lemon half.
• Warm French bread is perfect for soaking up extra sauce.

Beverage Suggestions

• Beer: Shiner Bock, Abita Amber, or a crisp pilsner.
• White Wine: Viognier, lightly oaked Chardonnay, or Sauvignon Blanc.
• Cocktail: French 75, Sazerac, or Texas Ranch Water.
• Non-Alcoholic: Sweet tea with lemon or sparkling citrus water.

Creamy, rich, and layered with subtle Gulf Coast flavors, this Ponch sauce transforms blackened fish into a memorable seafood entrée worthy of a Galveston waterfront restaurant.