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Tunk’s Snapper Sandy

¼ lb. (1 stick) butter Pre-heat the oven to 400˚F.
¼ cup of flour
1 pint half & half In a heavy sauce pan, heat butter
½ lb. mild cheddar cheese to 350˚F. Add flour, whisking to
(cubed or shredded) blend. Stir until flour taste is gone,
4 - 12 lb. size brown paper bags but do not brown. Slowly add half
8 red snapper fillets & half to the flour mixture, stirring
(about 6 oz. each) constantly. Cook a few minutes
1 tablespoon Creole seasoning until smooth and bubbly. Blend in
¼ lb. lump crabmeat the cheese. Set aside.
½ cup green onion tops
(chopped) Season the snapper with Creole seasoning. Place two snapper fillets in the bottom of each bag. Place
½ lb. small shrimp shrimp, crawfish tails and crabmeat on top of the snapper fillets. Spoon equal amounts of cheese
(peeled & cooked) sauce over contents of each bag. Sprinkle green onions on top of the cheese sauce.
½ lb. crawfish tails
(cooked) Close bags by folding three times from the top. Place on sheet pan and slide into oven. Cook for 20 to
25 minutes until fish is done. Cut away the top of each bag and serve immediately.

Serves four people. Enjoy!

Recipe courtesy of Alexandria-Pineville Area CVB.

ALEXANDRIA/PINEVILLE AREA

Alexandria/Pineville, located in the Heart of Louisiana, is the perfect destination to experience farm fresh culinary
delights, a vibrant arts district, outdoor adventures, a variety of historical and military sites, as well as numerous fêtes
and events year-round. Plan your getaway at AlexandriaPinevilleLA.com.
800-551-9546 | AlexandriaPinevilleLA.com

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