Blackened Tilapia with Andouille Sauce

I am really picky with fish. I wasn't raised on it or any other seafood for that matter. We have a restaurant here in TN by the river that has the BEST blackened tilapia I have ever had in my life. It is set on top of garlic mashed potatoes and smothered in a creamy sauce just like you see here. The problem is, I have no idea what's in that sauce. I bought the fish fillets and hoped for the best. This was AMAZING! I had no idea I was capable of creating such a great sauce. My husband loved it and he gets pickier every day. Definitely blog worthy.

INGREDIENTS:

For Andouille Sauce-

8 oz Andouille Sausage (or smoked sausage) , Casing removed & Chopped
1 Tbsp Cajun Seasoning/ Creole
1 Small onion- Diced
1 Tbsp Minced Garlic
1 C. Chicken Stock
1/2 C Diced Bell Pepper- any kind
1 Tbsp Olive Oil
1 1/2  C. Milk **
Dash of onion powder & garlic powder
Salt & Pepper to taste
*Add crab or shrimp if desired. ( I did not)

**You can use heavy cream

Heat oil over medium-high heat. Saute' onions, garlic and bell pepper. Add in seafood and cook. (If Using.) Chop sausage (casing removed) and toss that into your pan. With your spoon, break sausage into small pieces until. Once your seafood & sausage are cooked through, add chicken broth and deglaze your pan. (scrape that deliciousness off the bottom) Add seasonings. Salt, Pepper, Creole, Onion Powder, Garlic Powder. Turn heat to medium-low, cover and simmer 20 minutes. Stir occasionally. Prepare Fish.  See Below. 

 Once the sauce has simmered and peppers are softened, add in your milk or cream. If sauce is too thin for you, mix 2 tbsp of flour into 1/3 c. cold water and slowly pour into sauce a little at a time until you have reached your desired thickness. Now do a taste test. If it isn't spicy enough, feel free to add some hot sauce. I added a bit of sriracha to mine. If it is a bit too spicy, add a little brown sugar to even it out. 

For Fish-

4 Tilapia Fillets
1 tsp Salt
1 tsp Pepper
1 Tbsp Onion Powder
3 Tbsp Smoked Paprika
1 tsp Creole
1 tsp Garlic Powder
2 tsp italian seasoning
1 tsp Cayenne Pepper (If you want it spicy, if not omit.)
3 Tbsp Vegetable Oil

In a small bowl, combine your spices. Rub fillets liberally on both sides until completely coated. Let the fish sit for about 15 minutes at room temperature before cooking. In a large pan or skillet, heat oil over medium-high heat. Once the oil is very hot, add the fish and cook for 3 minutes on each side. 

Place 1-2 pieces of fish on each plate, cover with sauce and enjoy! Serve with your favorite rice, potatoes or a side salad. 

**You can blacken your fish in the oven or the grill if you prefer.