New Orleans Platter Recipe
Catfish, Shrimp, Scallops, Oysters, Red Beans & Rice. Daily Catch AND/OR Specialty toppings available for an additional charge.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Beans and Rice
For frying
Optional toppings
Method
Cooking the Red Beans & Rice
- 1
Prepare the Beans
Soak red beans overnight in water. Drain and rinse before cooking.
- 2
In a large pot, heat a tablespoon of oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until soft.
- 3
Add the soaked beans, chicken broth, bay leaves, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- 4
Stir in the rice and cook for an additional 20 minutes or until rice is tender and beans are cooked through.
Frying the Seafood
- 5
- 6
- 7
Heat oil in a frying pan over medium heat. Fry the coated seafood in batches until golden brown and cooked through, about 3-4 minutes per side.
Serving the Platter
- 8
Arrange the fried seafood on a large platter alongside the red beans and rice.
- 9
Garnish with optional toppings such as Cajun seasoning, hot sauce, and lemon wedges.
