Jul 14 2026
Restaurants›Blueprint on 3rd›Surf & Swamp: Blackened Catfish, Shrimp, Gator Balls, Andouille, Crawfish-red Bean Rice Recipe

Surf & Swamp: Blackened Catfish, Shrimp, Gator Balls, Andouille, Crawfish-red Bean Rice Recipe

Inspired by Blueprint on 3rd
Time1h 30m
Serves4

Make Surf & Swamp: Blackened Catfish, Shrimp, Gator Balls, Andouille, Crawfish-red Bean Rice Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Blackened Catfish

Blackened Shrimp

Gator Balls

Andouille

Crawfish-Red Bean Rice

Sauce & Garnishes

Method

Blackened Catfish

  1. 1

    Prep fish

    Pat catfish fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

  2. 2

    Coat with seasoning

    Rub about 3 tbs blackening seasoning evenly over both sides of the fillets, pressing gently so it adheres.

  3. 3

    Cook

    Heat a large cast-iron skillet over medium-high until very hot. Add 1 tbs olive oil and 3 tbs butter; let butter foam. Add fillets and sear 3-4 minutes per side until blackened crust forms and fish flakes with a fork (internal temp ~145°F/63°C). Work in batches if needed. Remove to a warm plate and keep covered with foil.

  4. 4

    Finish

    Squeeze lemon wedges over fillets just before serving.

Blackened Shrimp

  1. 5

    Season shrimp

    Toss shrimp with 1 tbs blackening seasoning and 1/4 tsp salt until evenly coated.

  2. 6

    Sear shrimp

    In the same or a separate skillet over medium-high heat, add 1/2 tbs olive oil and 1 tbs butter. Add shrimp in a single layer and cook 1-2 minutes per side until opaque and slightly charred. Remove and hold warm with the catfish.

Gator Balls

  1. 7

    Make mixture

    In a bowl combine 0.5 lb ground alligator, 0.25 lb ground pork, minced shallot, sliced green onion, 2 cloves minced garlic, 1 tsp cajun seasoning, 1 tsp hot sauce, 1 beaten egg, 0.5 cup panko, 0.5 tsp salt and 0.25 tsp black pepper. Mix until just combined; do not overwork.

  2. 8

    Form balls and dredge

    Form the mixture into 12 small golf-ball-sized balls. Roll each lightly in 0.5 cup flour to coat, shaking off excess.

  3. 9

    Fry

    Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Fry gator balls in batches for 3-4 minutes until golden brown and cooked through (internal temperature about 160°F for pork/alligator mixture). Drain on a wire rack or paper towels.

Andouille

  1. 10

    Brown sausage

    Slice andouille links on the bias into 1/2-inch pieces. Heat 1 tsp olive oil in a skillet over medium heat, add sausage and cook 3-4 minutes, stirring, until browned and slightly crisp at edges. Remove and keep warm with other proteins.

Crawfish-Red Bean Rice

  1. 11

    Prep vegetables

    Dice onion, celery and bell pepper (mise en place).

  2. 12

    Sweat aromatics

    In a medium pot or Dutch oven, melt 1 tbs butter over medium heat. Add diced onion, celery and bell pepper and cook 4-5 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

  3. 13

    Toast rice & build flavors

    Add 2 cups rice to the pot and stir to coat in butter and aromatics for 1 minute. Stir in 1 tbs tomato paste, 1 tsp cajun seasoning, 0.5 tsp dried thyme and bay leaf.

  4. 14

    Add liquid & simmer

    Pour in 3.5 cups chicken stock and bring to a gentle boil. Reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and liquid absorbed.

  5. 15

    Finish rice

    Remove from heat and let stand covered 5 minutes. Fluff rice with a fork, discard bay leaf, then gently fold in 8 oz crawfish tails and 1 cup drained red beans. Season with 1 tsp salt and 0.5 tsp black pepper to taste. Stir in sliced green onions and adjust seasoning.

Sauce & Garnishes

  1. 16

    Warm sauce

    If desired, warm 1/2 cup remoulade or spicy mayo briefly in a small bowl or microwave (10-15 seconds) so it's easy to spoon.

  2. 17

    Plate and garnish

    On each plate, mound a generous portion of crawfish-red bean rice. Arrange a blackened catfish fillet, a cluster of blackened shrimp, several browned andouille slices and 3 gator balls beside the rice. Drizzle or serve remoulade on the side. Sprinkle chopped parsley and additional sliced green onion over the dish and serve with lemon wedges.

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