Daiquiri Factory Bowl Recipe

Rinse 1/2 cup long-grain white rice under cold water until water runs clear. Combine rice, 1 cup water and 1/8 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork.

While rice cooks, pat the catfish dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper (portion included in breading seasoning). Pat shrimp dry, season with 1/4 tsp salt and 1/8 tsp black pepper.

In a shallow bowl combine 1 cup flour, 1/2 cup cornmeal, 1/4 cup fine cornmeal (optional), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp garlic powder. Whisk to combine.

Pour 1 cup buttermilk into a second shallow bowl; whisk in 1 egg if using. Soak the catfish filet in the buttermilk mixture for 10 minutes to help the breading adhere.

Heat 3 to 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use enough oil to allow the filet to be partially submerged (about 1–1.5 inches deep).

Remove the catfish from the buttermilk, let excess drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess.

Carefully lower the breaded catfish into hot oil. Fry for about 4–6 minutes per side depending on thickness, or until golden brown and an internal temperature of 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

In a small bowl toss 5 large peeled and deveined shrimp with 1/4 cup flour, 1/4 tsp salt and 1/8 tsp black pepper to lightly coat.

Heat 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering. Add shrimp in a single layer and fry about 1–1.5 minutes per side until pink and lightly golden. Remove to paper towels to drain and keep warm.

Melt 1 tbs butter in a small sauté pan over medium heat. Add 1/4 cup finely chopped onion, 2 tbs chopped green bell pepper and 2 tbs chopped celery. Sauté 3–4 minutes until translucent.

Add 1 tsp minced garlic and 1 tsp tomato paste; cook 30 seconds until fragrant. Stir in 1 tbs flour and cook 1 minute to remove raw flour taste.

Gradually whisk in 1/2 cup heavy cream and 1/4 cup half-and-half (or additional cream) until smooth. Bring to a gentle simmer and thicken for 2–3 minutes.

Add 1/2 cup crawfish tails and stir just to heat through (about 1–2 minutes). Season with 1/2 tsp cajun seasoning, 1/4 tsp paprika, 1/2 tsp hot sauce, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

If sauce becomes too thick, thin with up to 1–2 tbs water or additional half-and-half to desired consistency. Keep warm on very low heat.

Place a portion of the cooked rice (about 1 cup loosely packed) in a bowl as the base.

Set the warm fried catfish filet on top of the rice.

Arrange the 5 fried shrimp on the catfish filet.

Spoon the sautéed crawfish tails and generous ladles of the cajun cream sauce over the shrimp and catfish, allowing some sauce to run onto the rice.

Garnish with 1 tbsp chopped green onions and serve with a lemon wedge on the side. Serve immediately while hot.