Louisiana Platter Recipe

Prep seafood and batter

Pat shrimp and catfish fillets dry with paper towels. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper across the fish and shrimp. Place buttermilk in a shallow bowl and add half of the garlic powder (0.5 tsp) and half of the paprika (0.5 tsp); stir and add shrimp and catfish to soak for 10–15 minutes.

Make dry mix

In a wide shallow bowl combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, remaining garlic powder, onion powder, ginger powder, paprika, cayenne, 1 tsp salt, and 0.5 tsp black pepper. Whisk to evenly distribute spices.

Fry seafood

Heat vegetable oil in a deep pan or pot to 350°F (175°C) — about 1 to 1.5 cups is enough for shallow deep-frying in a 10" pan; adjust oil depth as needed. Working in batches, remove shrimp and catfish from buttermilk, letting excess drip off, then dredge thoroughly in dry mix. Shake off excess and gently lower into hot oil. Fry shrimp 2–3 minutes until golden and cooked through; fry catfish fillets 3–5 minutes per side depending on thickness until golden and an internal temp of 145°F (63°C). Remove to a wire rack or paper towel–lined tray to drain and keep warm in a 200°F (95°C) oven while finishing other components.

Make a light roux and sauté vegetables

In a medium saucepan over medium heat melt 4 tbsp unsalted butter. Add diced onion, celery and green bell pepper. Sauté until translucent, about 5–7 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Sprinkle 3 tbsp flour over the vegetables and stir continuously for 2–3 minutes to cook the raw flour but avoid browning heavily (a pale roux).

Finish étouffée

Whisk in 1.5 cups seafood or chicken stock gradually to avoid lumps and bring to a gentle simmer. Add 1 tbsp tomato paste, 1 tsp Creole seasoning, 0.5 tsp hot sauce, 0.5 tsp thyme (if using), 0.5 tsp salt and 0.25 tsp black pepper. Simmer gently 8–10 minutes until slightly thickened. Fold in 1 cup cooked crawfish tails and 2 tbsp sliced green onions; simmer 2–3 minutes until heated through. Taste and adjust seasoning. Keep warm over low heat until plating. Serve étouffée over 2 cups cooked white rice.

Prepare and fry potatoes

Cut 2 russet potatoes into 1/4–1/2" fries. Rinse under cold water to remove excess starch, then dry thoroughly on paper towels. Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil temperature to 375°F (190°C) and fry a second time 1.5–2 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 0.25 tsp black pepper. Keep warm.

Make batter

In a bowl whisk together 1 cup cornmeal, 0.5 cup flour, 1 tsp baking powder, 1 tsp sugar and 0.5 tsp salt. In a separate small bowl combine 0.5 cup milk and 1 beaten egg, then stir into dry ingredients until just combined. Fold in 2 tbsp sliced green onion and 1 tsp minced jalapeño if using. Batter should be spoonable but not too thin—adjust with a tablespoon of milk or flour if necessary.

Fry hush puppies

Heat 1 cup vegetable oil (or enough for 1–2" depth) in a small deep skillet to 350°F (175°C). Using two spoons or a small cookie scoop, drop tablespoon-sized mounds of batter into hot oil, frying in batches to avoid crowding. Fry 2–3 minutes per side until golden brown and cooked through. Drain on paper towels and keep warm.

Plate the Louisiana Platter: place 1 cup cooked white rice on the plate and spoon 1/2–3/4 cup crawfish étouffée over the rice. Arrange 6 fried shrimp and 1 fried catfish fillet beside the étouffée. Add a generous handful of fries and 4 hush puppies. Garnish with chopped fresh parsley and lemon wedges. Serve with tartar sauce or remoulade on the side.

Timing and keep-warm notes: Begin étouffée first (simmer while preparing other components). Par-cook fries first round, then prepare hush puppies and seafood batter while finishing fries double-fry and frying seafood. Use a 200°F oven to keep finished items warm for up to 15–20 minutes before serving.