Cajun Platter Recipe
2 pairs of deep fried frog legs, gator nuggets, our Crawfish Jambalaya, served with rice and Papous sauce.
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Ingredients
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Frog Legs
Gator Nuggets
Crawfish Jambalaya
Papous Sauce
Method
Frog Legs
- 1
Prepare the Frog Legs
Soak the frog legs in buttermilk for at least 1 hour in the refrigerator.
- 2
Coat the Frog Legs
In a bowl, mix flour and Cajun seasoning. Remove frog legs from buttermilk and dredge in the flour mixture.
- 3
Fry the Frog Legs
Heat vegetable oil in a deep fryer to 350°F (175°C). Fry frog legs in batches for 4-6 minutes until golden brown. Drain on paper towels.
Gator Nuggets
- 4
Prepare the Gator Nuggets
Soak gator meat pieces in buttermilk for at least 1 hour in the refrigerator.
- 5
Coat the Gator Nuggets
In a bowl, mix cornmeal, flour, and Cajun seasoning. Remove gator meat from buttermilk and dredge in the cornmeal mixture.
- 6
Fry the Gator Nuggets
Heat vegetable oil in a deep fryer to 350°F (175°C). Fry gator nuggets in batches for 3-5 minutes until golden brown. Drain on paper towels.
Crawfish Jambalaya
- 7
- 8
Cook Sausage and Crawfish
Add sliced andouille sausage and crawfish tails. Cook for an additional 5 minutes.
- 9
Add Tomatoes and Rice
Stir in diced tomatoes, chicken broth, rice, and Cajun seasoning. Bring to a boil.
- 10
Simmer the Jambalaya
Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
Papous Sauce
- 11
Mix the Ingredients
In a small bowl, combine mayonnaise, ketchup, hot sauce, garlic powder, and lemon juice. Stir until well mixed.
