Kev’s Cast Iron Skillet Cajun Red Snapper with Bone Lee’s Gourmet Hot Sauce – cooked over a Charcoal and Hickory Wood Fired with Dutch Oven baked corn cobs and potatoes

Hello to all and Happy New Year’s from Kev’s Key Largo Living.

The dinner tonight is Wood Fired Red Snapper cook on Lodge cast iron skillet, brushed with melted butter infused with Bone Lee’s Gourmet Hot Sauce then coated on both sides with Kev’s  blended dried spices -Cajun style.

IMG_2383 This Red snapper meal is complemented by potatoes and vegetables baked in a Lodge cast iron Dutch oven .


Chopped  veggies, sliced potatoes and snapped  corn cobs. Mixed the spices to taste. I did not measure the spice.

Oil the side of the Dutch oven, pour  1 tablespoon of Olive  oil into the bottom of the Dutch oven.

Put in half the can of Cream  of Celery, add 1/4 cup of water, added half of the mixed spices, add hot sauce to taste,  mix well until blended.

Once well mixed add half of the potatoes, half of the vegetables, mix well,  add the remaining Cream of Celery, potatoes, vegetables then mix thoroughly.

Make sure to swirl the oil, water, spices, and any hot sauce thoroughly to cover potatoes.



Spices used Thyme, Herbes De Provence, Basil, Oregano, Garlic Salt.

One can of Cream of Celery, Olive Oil, Key Largos own  Bone Lee’s Gourmet Hot Sauce

For the Red Snapper spices you will need:

1 teaspoon Paprika, 1/4 teaspoon ground Cayenne pepper, 1 teaspoon ground black pepper, 1/2 teaspoon Onion powder, 1 teaspoon dried Thyme, 1 teaspoon Basil, 1 teaspoon Garlic powder, 1/4 teaspoon dried Oregano, 2 Tablespoons Butter, 1 Tablespoon Olive oil.

Mix all spices together in a bowl, melt butter and  infused with Bone Lee’s Gourmet Hot Sauce to taste, then brush butter  on both side of the fish, coat each  sides with  mixed spices.



Ready for the fire! Yum!


Set cast iron skillet on Charcoal and Hickory wood coals.


The smell and the sound the snapper cooking is an unbelievable tasty smell.  Just ask your neighbors living down wind of your cooking!


All done.  Snapper has chopped Green onions, fresh Parsley, and toasted sliced Almonds topping it.


Time to eat!

All the vegetables for today’s meal were purchased at Key Largo’s daily Farmers Market



Remember to support your local farmers and buy locally grown food.

Thanks for taking the time to read about tonight’s Cast Iron skillet meal: Cajun Red Snapper cook over Charcoal and Hickory wood fire  with Dutch Oven baked  corn cobs and potatoes on Kev’s Key Largo Living.

Keep checking back for more meals made with Lodge Cast Iron and Bone Lee’s Gourmet Hot Sauce.

Have a great New  Year.   Kevin


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