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Snapper Sandy

Tunk's Restaurant is where the locals go when they want great seafood and steaks. Here's one of their specialties.

Tunk’s Snapper Sandy ¼ lb. (1 stick) butter ¼ cup of flour 1 pint half & half ½ lb. Velvetta or mild cheddar cheese (cubed or shredded) 4-# 12 size brown paper bags 8 Red Snapper fillets (about 6 oz. each) 1- T creole seasoning ¼ lb. lump crabmeat ½ cup green onion tops (chopped) ½ lb. small shrimp (peeled & cooked) ½ lb. crawfish tails (cooked) ½ lb. crawfish tails (cooked) Pre-heat oven to 400 degrees. In a heavy sauce pan, heat butter to 350 degrees. Add flour, whisking to blend. Stir until flour taste is gone, but do not brown. Slowly add half & half to the flour mixture, stirring constantly. Cook a few minutes until smooth and bubbly. Blend in the cheese. Set aside. Season the snapper with Creole seasoning. Place two snapper fillets in the bottom of each bag. Place shrimp, crawfish tails and crabmeat on top of the snapper fillets. Spoon equal amounts of cheese sauce over contents of each bag. Sprinkle green onions on top of the cheese sauce. Close bags by folding three times from the top. Place on sheet pan and slide into oven. Cook for 20 to 25 minutes until fish is done. Cut away the top of each bag and serve immediately. Serves 4. Enjoy!!!!! Thanks to the Alexandria/Pineville Area Convention & Visitors Bureau