My version of Snapper Sandy

One of my favorite seafood restaurants is Tunk’s Cypress Inn, near Alexandria, LA. And my favorite dish is their snapper in a bag. I decided to try to duplicate it at home, and this is the result:


Garlic–2 cloves, minced
Onion–1/2 cup, minced
Olive oil–1 glug
Heavy cream–1 cup
Chipotle Tabasco–1 tablespoon
Soy sauce–1 tablespoon
Fresh grated parmesan–1/2 cup
Kosher salt, fresh ground pepper–to taste

Fresh snapper filet–mine was about 1 pound
Salad shrimp–1/2 cup
Crawfish tails–1/2 cup
Crab meat–1/2 cup
Provolone–4 slices

Preheat oven to 350°. Over medium heat, sauté onions and garlic, until clear. Reduce heat to low, and stir in heavy cream, Tabasco, soy sauce, salt and pepper. Slowly add parmesan while stirring. Let simmer for 15 minutes, stirring frequently.

Traditionally, this dish is made in a paper bag, or en parchment. I made in a casserole dish. Coat the bottom of the dish with olive oil, so this fish will not stick to the dish. Place the snapper in the dish, and cover with shrimp, crawfish, and crab meat. Pour sauce over the seafood, then cover with provolone slices. Place uncovered in oven for 40 minutes, or until cheese begins to brown.

Serve with twice-baked potatoes. This was more than enough for two hungry people.

You will want to sop up the sauce with a piece of French bread. It is plate licking good!