Grouper Daniels - cooking recipe

Ingredients

4 (6 ounce) grouper fillets (any firm white fish will do nicely)
1 quart heavy cream
1 tablespoon creole mustard
1/4 cup blackening seasoning
1 tablespoon blackening seasoning
2 tablespoons cornstarch
4 ounces white wine
1 lb gouda cheese, shredded
1/2 lb andouille sausage, sliced thin and seared
1 lb crawfish tail
1/2 lb okra, sliced
2 large tomatoes, diced
cornbread

Preparation

In a heavy skillet, bring cream to a simmer. Stir cornstarch and wine together, then whisk into the cream. Stir in creole mustard and Gouda cheese, adding a little at a time to allow the cheese to melt. Continue stirring until smooth.
In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture.
Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet.
Stir the additional 1 tbsp blackening seasoning into the cream sauce.
Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.