New Orleans Seafood from Ruby Tuesday features a flavorful medley of tender shrimp, succulent crawfish, and flaky white fish, seasoned with bold Cajun spices and served over a bed of fluffy rice, offering a vibrant and hearty dish with a spicy kick.
Equipments
- Saucepan
- Skillet or sauté pan
- Mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
- Rice cooker or pot (for rice)
- Plate or serving dish
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1/2 lb (225g) crawfish tails
- 1/2 lb (225g) white fish fillets (such as tilapia or cod)
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 2 cups cooked white rice
When preparing New Orleans Seafood, ensure the shrimp are peeled and deveined for better texture and flavor absorption. Use fresh white fish fillets such as tilapia or cod to maintain a flaky consistency that complements the crawfish tails. Cajun seasoning is key to achieving the dish's bold, spicy profile, so measure carefully to balance heat and flavor. Combining olive oil and unsalted butter creates a rich cooking base while keeping the seafood moist. Your efforts will result in a vibrant, hearty New Orleans Seafood dish reminiscent of Ruby Tuesday's famous copycat menu.
Instructions
- Instructions:
- Season shrimp, crawfish, and white fish with Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, and lemon juice in a mixing bowl; set aside.
- Heat olive oil and butter in a skillet over medium heat.
- Sauté onion, green bell pepper, and celery until softened, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add seasoned shrimp, crawfish, and white fish to the skillet.
- Cook seafood for 3–4 minutes, stirring gently.
- Pour in chicken broth and heavy cream; stir to combine.
- Simmer for 2–3 minutes until sauce thickens slightly and seafood is cooked through.
- Stir in chopped parsley.
- Fluff cooked white rice and arrange on serving plates.
- Spoon seafood mixture over rice.
- Serve immediately.
Substitution
New Orleans Seafood from Ruby Tuesday copycat menu features a bold Cajun-spiced mix of shrimp, crawfish tails, and flaky white fish served atop fluffy white rice. If crawfish tails are unavailable, substitute with additional shrimp or crab meat for a similar seafood texture and flavor profile. You can swap white fish with firm fillets like haddock or pollock depending on availability, ensuring the dish maintains its flaky consistency. Using low-sodium chicken broth gives you control over salt levels, especially important when seasoning with Cajun spices. Adjust the level of Cajun seasoning to your spice tolerance, and incorporate fresh lemon juice just before serving to enhance the dish's bright, zesty notes.
Tips
Make sure to properly devein and peel shrimp to avoid a gritty texture in your dish. Cooking seafood over medium heat helps prevent overcooking and ensures tender results. When sauteing vegetables, soften them until translucent for maximum flavor release. Your New Orleans Seafood dish will benefit from freshly chopped parsley added at the end, enhancing aroma and presentation.
Nutritions
New Orleans Seafood from Ruby Tuesday combines shrimp, crawfish, and white fish, providing a rich source of lean protein essential for muscle repair and overall health. The Cajun spices and fresh vegetables contribute antioxidants and vitamins such as vitamin C and B6, supporting immune function and energy metabolism. Olive oil and butter add heart-healthy fats and enhance the absorption of fat-soluble nutrients, while the inclusion of white rice offers a quick source of carbohydrates to fuel your day. This dish balances protein, healthy fats, and carbs, making it a nutritious, flavorful meal option.
Storage
Store your leftover New Orleans Seafood in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume it within 2-3 days for best quality, reheating gently on the stovetop or microwave until steaming hot. Avoid freezing the dish, as the creamy sauce and seafood texture may degrade upon thawing.
Variation or Alternatives
For a spicier variation, increase the Cajun seasoning to 3 tablespoons and add a dash of cayenne pepper or hot sauce to the sauce mixture before simmering. You can substitute the white fish with firm catfish or snapper for a different texture while maintaining the coastal flavors. Consider cooking the rice with seafood stock instead of water to enhance the overall taste of the dish. If you prefer a lighter option, swap the heavy cream with coconut milk for a subtle sweetness and dairy-free alternative.
Allergies
New Orleans Seafood contains common allergens such as shellfish from shrimp and crawfish, and fish from white fillets, which may trigger allergic reactions in sensitive individuals. Your meal also includes dairy ingredients like unsalted butter and heavy cream, potentially causing issues for those with lactose intolerance or dairy allergies. It's important to inform restaurant staff about any seafood or dairy allergies to avoid cross-contamination and ensure a safe dining experience.
Why this recipe?
New Orleans Seafood menu at Ruby Tuesday is celebrated for its authentic Cajun and Creole flavors that bring a taste of the Louisiana coast to your table. The fresh shrimp, crawfish, and crab are seasoned with bold spices and expertly prepared to capture the essence of Southern seafood cuisine. Making a copycat version allows you to recreate the rich, savory dishes in your own kitchen, ensuring you can enjoy the vibrant flavors anytime. Your efforts to replicate Ruby Tuesday's favorite seafood meals will delight family and friends with genuine New Orleans taste.