Chef Ryan’s Jazz Fest Demo Recipe!

Chef Ryan did a recipe demo for Jazz Fest and we are getting a flood of calls from attendees wanting the recipe. Well here it is, enjoy!

Crawtator Crusted Drum

For the Pickled Pepper Vinaigrette


2 Cups Jarred Pickled Peppers (I prefer Cherry Peppers for this)

2 Tbl Dijon Mustard

.5 Cup Pickle Juice from peppers

1.5 Cups Canola Oil

Salt and Ground Black pepper to taste

Yield: 1qt

***This Vinaigrette holds very well for later use with a refrigerated shelf life of two weeks


  • Place first three ingredients in blender
  • Start blender on low and slowly start drizzling in oil
  • Turn blender up to medium high or even high speed while finishing oil drizzle
  • Blend until smooth homogenized mixture is achieved
  • Season with Salt and Ground Black pepper to taste
  • Place in a clean air tight non-reactive container for storage

For the Fish


4ea 5oz portion Drum Filets (Available for fishing or at your local fish market)

1ea 1.5oz Bag Zapp’s Cajun Crawtators, crushed into crumbs

1ea egg

.5 cup water or milk

1 cup seasoned flour (salt, pepper and cayenne pepper to taste)


  • Clean and dry drum filets
  • Dredge in seasoned flour
  • Dip fully in egg wash
  • Press both sides of fish gently into chip crumbs
  • Cook fish in oil and butter mix on medium heat in a non-stick skillet
  • Flipping for 3-4min on each side drum is relatively thin and should fully cook during this time

For the Cauliflower Salad


1ea head cauliflower, cut into bite size florets

1ea red pepper, small diced

1 cup aioli or mayonnaise

.25 cup creole mustard

2 ribs celery, small diced

.5 red onions, small diced

Salt, Ground black pepper to taste

10 sprigs parsley, chopped

5 sprigs tarragon, chopped

1 bn green onion, chopped

1tsp celery seeds

2 ribs celery

2 oranges

2 lemons

1.5 cups dry boil spice

1# Crawfish tail meat


  • Combine the last 4 ingredients in a pot with 1-gallon water
  • Bring to a boil
  • Add crawfish tail meat and cook for 1 -2 minutes then pull out with a slotted spoon to tray for quick cooling
  • Add cauliflower to pot and boil for 1 -2 minutes then pull out with slotted spoon to tray for quick cooling
  • Combine all other ingredients in a medium size stainless bowl and toss together with cauliflower, crawfish tails and seasonings to taste
  • Place cauliflower on plate as base, put fish leaning on top, swizzle some sauce around and garnish with your favorite edible flowers from the garden!!!!