Surf & Swamp Recipe

Prepare proteins

Pat catfish fillets dry with paper towels; cut into serving portions if needed. Pat shrimp and crawfish dry. Slice andouille into 1/4" rounds. Keep gator meat chilled until ready to form into balls.

Blacken catfish

Mix all blackening seasoning ingredients (paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, 1 tsp salt) in a small bowl. Brush catfish lightly with 1 tbs melted butter and press both sides into the seasoning to evenly coat.

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot. Add remaining 1 tbs melted butter and 1 tbs olive oil. Place catfish in pan and cook 3–4 minutes per side until blackened and cooked through (internal temperature ~145°F/63°C). Remove and keep warm tented with foil.

Sear shrimp and andouille

In the same skillet over medium heat, add the sliced andouille and sear 2–3 minutes per side until browned; remove and hold with catfish. Add shrimp and cook 1–2 minutes per side until pink and opaque; season lightly with salt and a pinch of blackening seasoning. Remove and hold warm.

Make gator mixture

In a bowl combine gator meat, minced onion (2 tbs), minced celery (1 tbs), Worcestershire sauce (1 tsp), hot sauce (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Mix until cohesive.

Form mixture into 12 small golf-ball sized portions (about 1 tablespoon each) or 8 medium balls, depending on appetite.

Breading and frying

Set up a breading station with flour in one bowl, beaten egg in second bowl, and breadcrumbs in third. Heat 1 cup vegetable oil in a heavy skillet to 350°F (medium-high). Dredge each gator ball in flour, shake off excess, dip in egg, then coat in breadcrumbs. Fry in batches 2–3 minutes, turning to brown evenly, until internal temperature reaches 160°F and crust is golden. Drain on paper towels and keep warm.

Sweat aromatics

In a medium saucepan over medium heat, melt 1 tbs butter. Add 1/2 cup minced onion, 1/2 cup minced green bell pepper and 1/2 cup minced celery (the traditional 'holy trinity'). Cook 4–5 minutes until softened but not browned. Add 1 tbs minced garlic and cook 30 seconds more.

Add 1.5 cups uncooked rice to the pan and stir to coat the grains with butter and aromatics for 1 minute.

Pour in 3 cups stock, add the bay leaf, 1 tsp Creole/Cajun seasoning, 1 cup drained red beans and 1/4 tsp cayenne (if using). Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat, discard bay leaf, gently fold in the cooked crawfish tails and chopped green onions (2 tbs). Let rest 5 minutes covered.

Reheat any held components briefly if needed (skillet or oven at 200°F). Taste the rice and adjust seasoning with salt or hot sauce as desired.

On each plate (serves 4), spoon 3/4 cup of crawfish-red bean rice in the center. Arrange a blackened catfish fillet on one side, 3–4 seared shrimp and 2–3 slices of andouille alongside. Place 3–4 gator balls on the opposite side. Garnish with chopped parsley and a lemon wedge. Serve hot with additional hot sauce on the side.

Optional: Sprinkle a little extra Creole seasoning over the finished dish for more heat and color.