Seafood Combo Recipe
Fried stuffed shrimp, catfish, shrimp, oysters, & shrimp étouffée.
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Ingredients
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Fried Stuffed Shrimp
Catfish
Fried Shrimp
Fried Oysters
Shrimp Étouffée
Method
Fried Stuffed Shrimp
- 1
Prepare Shrimp
Peel and devein the large shrimp, leaving tails intact. Make a shallow cut along the back of each shrimp for stuffing.
- 2
Make Filling
In a bowl, mix cream cheese, finely chopped green onions, garlic powder, salt, and black pepper until well combined.
- 3
Stuff Shrimp
Spoon the cream cheese mixture into each shrimp. Press the sides to seal and coat with egg wash, then roll in bread crumbs.
- 4
Fry Shrimp
Heat oil in a deep skillet over medium heat. Fry the stuffed shrimp for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Catfish
- 5
Prepare Catfish
Rinse catfish fillets under cold water and pat dry with paper towels.
- 6
Coat Catfish
In a bowl, mix cornmeal, flour, Cajun seasoning, salt, and black pepper. Dredge each catfish fillet in the mixture until well coated.
- 7
Fry Catfish
Heat oil in a deep skillet over medium-high heat. Fry the catfish for about 5-7 minutes per side until golden and cooked through. Drain on paper towels.
Fried Shrimp
- 8
Prepare Shrimp
Peel and devein the large shrimp, leaving tails intact.
- 9
Coat Shrimp
In a bowl, mix flour, Cajun seasoning, and salt. Dredge the shrimp in the mixture until well coated.
- 10
Fry Shrimp
Heat oil in a deep skillet over medium-high heat. Fry the shrimp for about 2-3 minutes per side until golden and cooked through. Drain on paper towels.
Fried Oysters
- 11
Prepare Oysters
Rinse oysters under cold water and drain.
- 12
- 13
Fry Oysters
Heat oil in a deep skillet over medium-high heat. Fry the oysters for about 2-3 minutes until golden and crispy. Drain on paper towels.
Shrimp Étouffée
- 14
Sauté Vegetables
In a large skillet, melt butter over medium heat. Add chopped onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.
- 15
Add Garlic & Tomato Paste
Stir in minced garlic and tomato paste. Cook for an additional 2 minutes.
- 16
Add Broth & Seasoning
Pour in chicken broth, add Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 17
Add Shrimp
Add the large shrimp to the skillet and cook for about 5 minutes or until shrimp are pink and cooked through.
- 18
Serve
Serve the shrimp étouffée over cooked rice and garnish with sliced green onions.