Holiday seafood recipe: Mambo’s Blackened Redfish topped with Crescent City crawfish and corn sauce

Here's a special holiday dish that's a seafood lovers dream.

Mambo’s, a Cajun-Creole restaurant from the owners of Oceana Grill, cooks up a special holiday dish that’s a seafood lover’s dream.

During the holiday season, the restaurant is serving up an off-menu blackened redfish dish that is savory and satisfying. The blackened redfish comes topped with a tangy, Worcestershire-based Crescent City crawfish and corn sauce over helping of crawfish jalapeno corn bread dressing.

If you want to try this at home, the colorful, festive redfish dish can make a creative addition to your holiday table. It’s also pretty simple to whip up.

Executive chef Danny Holsomback took us behind-the-scenes to show us how to create the flavor-packed dish.

Guests can even dine at Mambo’s with a beautiful view overlooking the French Quarter. Mambo’s has the only rooftop bar on Bourbon Street.

Mambo’s Blackened Redfish over crawfish jalapeno corn bread dressing topped with Crescent City crawfish and corn sauce


  • Redfish
  • Blackened seasoning
  • Butter
  • 2 bags crawfish tails
  • 6 roasted ears of corn
  • Green and red bell peppers
  • 1.5 oz. butter
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons cracked black pepper
  • 2 tablespoons Mambo’s Cajun spices or Cajun seasoning
  • 2 cups of water
  • 1/2 teaspoon whole cloves
  • 2 bay leaves
  • Juice of 1 lemon


To make the Crescent City crawfish and corn sauce, heat a black cast iron skillet over medium heat. Add the Worcestershire sauce, Cajun seasoning, black pepper, lemon juice, two bay leaves along with the two cups water. Bring mixture to a boil. Once the mixture is boiling, turn down the temp and allow to simmer. Remove bay leaves.

Next, add roasted corn and peppers in skillet with crawfish tails. Sautee until veggies soften and crawfish tails cook. Add butter and allow to melt. Bring mixture to simmer. Put the sauce on side until ready to use.

Then, season and blacken Redfish until cooked through.

To plate, place a scoop and half of crawfish jalapeno corn bread dressing in center of bowl. Top with blackened Redfish. Pour Crescent City crawfish and corn sauce on top.

For more information about Mambo’s, visit the website.

Recipe courtesy of Mambo’s

Created in partnership with Mambo’s