Celebrating Chef Appreciation Week: Meet Chef Tryshell Robertson

Meet Tryshell T. Robertson, a Cura Hospitality food service director and chef whose culinary talents and interests are rooted in Southern, Creole, and Cajun cuisine.

With a passion for recipe development, menu creation, food styling, and bringing people together through food, Tryshell enjoys taking classic family-inspired recipes and adding her own creative twist! “I enjoy creating dishes that combine traditional flavors with a modern presentation while keeping the comfort and hospitality that make food memorable,” Chef Tryshell says. “I also love sharing my knowledge through cooking demonstrations, catering, and teaching others the techniques and stories behind the dish.”

Favorite Ingredient: Fresh Gulf Coast seafood, especially redfish, is one of my favorite ingredients to work with because it represents the flavors and culture I grew up around. I love how seafood can be transformed into something elegant while still honoring traditional Southern and Creole cooking.

STORY BEHIND THE DISH:

Andouille-Encrusted Redfish with Corn Maque Choux, Greens, and Fried Okra

This dish was created for the Elior International Culinary Competition and represents my passion for blending tradition with modern culinary techniques. I wanted to showcase the flavors of Louisiana by pairing Gulf Coast redfish with classic Creole and Southern ingredients like andouille, corn maque choux, greens, and okra.

The inspiration behind this dish comes from my love of creating food that feels familiar but has a unique presentation. Each component tells a story—the seafood represents the Gulf, the corn and greens represent Southern comfort, and the Creole seasoning brings everything together. My goal was to create a dish that honors where I come from while showing how traditional flavors can be elevated in a professional culinary setting!

What I like best about working at Cura

What I love most about working at Cura is the opportunity to make a difference through food and hospitality every day. I enjoy being able to create meaningful dining experiences for patients, residents, and guests while leading a team that takes pride in the work we do.

Cura has given me the opportunity to bring my culinary creativity, leadership skills, and passion for service into a healthcare environment where food can provide comfort, connection, and care. I appreciate the support, teamwork, and opportunities for growth that allow me to continue developing as a chef and leader.

The most rewarding part is knowing that the meals we prepare are more than just food—they can bring a sense of joy, familiarity, and comfort to someone’s day.

Andouille-Crusted Redfish

With Corn Maque Choux, Braised Greens & Fried Okra

Yield: 2 servings

Ingredients

Andouille-Crusted Redfish

• 2 redfish fillets, 6 oz each, skin removed
• 3 oz andouille sausage, finely minced
• ½ cup panko breadcrumbs
• 1 tbsp grated Parmesan
• 1 tbsp mayonnaise
• 1 tsp Creole mustard
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp Creole seasoning
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 1 tbsp butter

Corn Maque Choux

• 1½ cups fresh or frozen corn
• 2 tbsp butter
• ¼ cup diced onion
• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• 1 tbsp diced celery
• 1 clove garlic, minced
• ¼ cup heavy cream
• ¼ tsp Creole seasoning
• Pinch of cayenne
• Salt & black pepper, to taste
• 1 tbsp sliced green onion

Braised Greens

• 3 cups chopped collard or mustard greens
• 1 slice bacon, finely chopped
• ¼ cup diced onion
• 1 clove garlic, minced
• 1 cup chicken stock
• 1 tsp apple cider vinegar
• ¼ tsp Creole seasoning
• Black pepper, to taste

Fried Okra

• 8–10 fresh okra pods, sliced into ½-inch pieces
• ½ cup cornmeal
• ¼ cup all-purpose flour
• ½ tsp Creole seasoning
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ¼ cup buttermilk
• Oil, for frying
• Salt, to finish

Preparation

1. Prepare the Greens

1. Cook chopped bacon in a small saucepan over medium heat until rendered.
2. Add onion and sauté 2–3 minutes.
3. Add garlic and cook for 30 seconds.
4. Add greens and chicken stock.
5. Season with Creole seasoning and black pepper.
6. Cover and simmer 25–35 minutes, until tender.
7. Stir in apple cider vinegar at the end.
8. Taste and adjust seasoning.

2. Make the Corn Maque Choux

1. Melt butter in a skillet over medium heat.
2. Add onion, bell peppers and celery. Sauté 3–4 minutes.
3. Add garlic and cook for 30 seconds.
4. Add corn, Creole seasoning and cayenne.
5. Cook 4–5 minutes.
6. Add heavy cream and simmer until slightly reduced and creamy.
7. Finish with green onion.
8. Adjust salt and pepper.

3. Make the Andouille Crust

1. In a bowl, combine minced andouille, panko, Parmesan, smoked paprika, garlic powder and onion powder.
2. Mix in olive oil until the mixture resembles coarse crumbs.
3. In a separate bowl, combine mayonnaise and Creole mustard.

4. Prepare the Redfish

1. Pat the redfish completely dry.
2. Season both sides lightly with salt, pepper and Creole seasoning.
3. Place the fillets on a lightly greased baking sheet.
4. Spread a thin layer of the mayonnaise-mustard mixture over the top of each fillet.
5. Press the andouille-panko mixture firmly onto the top.

5. Cook the Redfish

1. Heat oven to 400°F.
2. Place a small pat of butter on each fillet.
3. Bake approximately 10–14 minutes, depending on thickness.
4. The fish should flake easily and reach 145°F internal temperature.
5. For extra browning, broil for 30–60 seconds at the end, watching carefully.

6. Fry the Okra

1. Heat frying oil to 350°F.
2. Combine cornmeal, flour, Creole seasoning, garlic powder and black pepper.
3. Toss sliced okra in buttermilk.
4. Dredge thoroughly in the cornmeal mixture.
5. Fry in batches for approximately 2–3 minutes, until golden brown and crisp.
6. Drain on a rack or paper towels.
7. Season lightly with salt while hot.