Louisiana Platter Recipe

Prepare seafood

Pat shrimp and catfish fillets dry with paper towels. Trim fillets into 4–6 oz portions if needed. Place shrimp and catfish in separate shallow bowls and pour 1 cup buttermilk over them to soak for 15–20 minutes in the refrigerator.

Make batter/dredge

In a shallow bowl combine 1.5 cups flour, 0.5 cup cornstarch, 0.5 cup cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika, 0.25 tsp cayenne, 1 tsp salt and 0.5 tsp black pepper. In a separate bowl whisk 2 eggs with a splash (about 2 tbsp) of water or remaining buttermilk to form an egg wash.

Heat oil

Pour 1.5 cups vegetable oil into a heavy skillet or Dutch oven for shallow frying (oil should be about 2 inches deep) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dredge—should sizzle immediately and brown in ~45–60 seconds.

Dredge and fry

Working in batches, remove shrimp and catfish from buttermilk. For each piece: dip in egg wash, then dredge thoroughly in the flour-cornmeal mixture, shaking off excess. Fry catfish pieces 3–5 minutes per side until golden and internal temperature reaches 145°F and shrimp 2–3 minutes until batter is golden and shrimp are opaque. Avoid overcrowding. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if needed.

Squeeze a little lemon over fried seafood just before serving.

Sweat vegetables

In a medium saucepan heat 1 tbsp vegetable oil and 2 tbsp butter over medium heat. Add the diced onion, bell pepper and celery (the 'holy trinity') with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Push veggies to one side, add remaining 2 tbsp butter. Sprinkle 3 tbsp flour over the butter/veggies and stir constantly to form a light roux (cook 2–4 minutes) until it takes on a light tan color but not dark brown. Stir in 1 tbsp tomato paste to add color and depth.

Simmer with stock

Slowly whisk in 1 cup seafood or chicken stock until smooth. Add bay leaf, 0.5 tsp dried thyme, 0.75 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened.

Add crawfish

Stir in 1 lb cooked crawfish tails and 1 tsp hot sauce (if using). Simmer 3–4 minutes to heat through. Taste and adjust seasoning. If desired, sprinkle 0.25 tsp file powder at the end and stir to combine (do not boil after adding file).

Finish and garnish

Remove bay leaf. Stir in sliced green onions and chopped parsley, reserve a few for garnish. Keep hot until plating.

Prepare potatoes

Cut the 2 russet potatoes into 1/4–1/2 inch fries. Soak cut fries in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry with towels.

Fry potatoes

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper toweling. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain, season immediately with 1 tsp salt and 0.5 tsp paprika, and keep warm.

Make batter

In a bowl whisk 1 cup cornmeal, 0.5 cup flour, 1 tsp baking powder, 1 tsp sugar and 0.5 tsp salt. Stir in the finely minced 1/4 onion. In a separate small bowl beat 1 egg with 0.5 cup buttermilk then pour into dry ingredients and mix to a thick batter. Let rest 5 minutes.

Fry hush puppies

Heat 2 cups oil to 350–360°F (175–180°C). Drop tablespoonfuls of batter into hot oil, frying in small batches for 2.5–3.5 minutes, turning as needed until golden brown and cooked through. Remove to a wire rack or paper towel-lined plate to drain. Keep warm.

Warm the tartar sauce or remoulade slightly if desired (or serve chilled). Arrange platter with a portion of crawfish étouffée spooned over or beside a small mound of steamed white rice (optional), place fried catfish and shrimp, a handful of fries and 6–8 hush puppies. Garnish étouffée with reserved green onions and parsley, sprinkle a touch of cayenne or Cajun seasoning over the seafood and serve with lemon wedges and sauce on the side.