Louisiana Platter Recipe
hand-battered jumbo shrimp and catfish served with crawfish étouffée, seasoned waffle fries and hush puppies
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Ingredients
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Jumbo Shrimp and Catfish
Crawfish Étouffée
Seasoned Waffle Fries
Hush Puppies
Method
Jumbo Shrimp and Catfish
- 1
Prepare the Breading
In a large bowl, combine flour, cornmeal, salt, black pepper, and cayenne pepper. Mix well.
- 2
Batter the Seafood
Dip the shrimp and catfish in beaten eggs and then in buttermilk, ensuring they are well-coated. Finally, dredge in the flour-cornmeal mixture until evenly coated.
- 3
Fry the Seafood
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered seafood in the hot oil, frying in batches for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Crawfish Étouffée
- 4
Sauté the Vegetables
In a large skillet, melt butter over medium heat. Add chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes until vegetables are softened.
- 5
Add the Crawfish and Seasonings
Stir in crawfish tails, chicken broth, Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.
- 6
Serve the Étouffée
Serve hot over rice, garnished with chopped green onions.
Seasoned Waffle Fries
- 7
Bake the Fries
Preheat the oven according to package instructions for the waffle fries. Spread fries in a single layer on a baking sheet.
- 8
Season the Fries
Sprinkle salt, garlic powder, and paprika over the fries. Toss to coat evenly.
- 9
Cook the Fries
Bake in the oven for the time specified on the package until golden and crispy.
Hush Puppies
- 10
Prepare the Hush Puppy Batter
In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Stir in chopped onion, beaten egg, and milk until just combined.
- 11
Fry the Hush Puppies
Heat vegetable oil in a deep fryer or large pot to 365°F (185°C). Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
