Louisiana Platter Recipe

Prep seafood

Pat shrimp and catfish dry with paper towels. Season both lightly with 1 tsp salt and 1/2 tsp black pepper. Place shrimp in 1 cup buttermilk and refrigerate for 20–30 minutes; if catfish is thick, you may soak briefly as well (10–15 minutes) to help tenderize.

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp paprika, 0.5 tsp cayenne, and remaining 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat the egg and whisk in 1 cup cold beer or club soda until combined. Stir the wet into the dry just until combined — batter should be slightly lumpy and thick enough to coat; adjust with a tablespoon or two of flour or liquid if needed.

Dredge and fry

Heat 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Lightly dredge catfish and shrimp in 1/2 cup flour to remove excess buttermilk. Dip each piece into the beer batter, letting excess drip off, and carefully lower into the hot oil. Fry in batches to avoid crowding: shrimp will take 2–3 minutes until golden and crisp; catfish fillets 4–6 minutes depending on thickness. Transfer to a wire rack over a baking sheet to drain; keep warm in a 200°F (95°C) oven while finishing remaining batches.

Optional finish

Squeeze lemon over fried seafood and sprinkle a little chopped parsley. Serve with tartar sauce or remoulade.

Make the roux base

In a medium saucepan melt 4 tbs butter over medium heat. Add 1/4 cup flour and whisk constantly to form a blond roux, cooking 3–5 minutes until it smells slightly nutty but not dark (for a darker flavor, cook longer until peanut-brown).

Cook the vegetables

Add the chopped onion, celery and green pepper to the roux and cook 6–8 minutes until softened. Stir in minced garlic and cook 30 seconds more.

Simmer étouffée

Stir in 1 tablespoon tomato paste, then slowly whisk in 1.5 cups seafood or chicken stock until smooth. Add thyme, bay leaf, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne, and simmer gently for 8–10 minutes to thicken and develop flavor.

Finish with crawfish

Add 2 cups crawfish tails and simmer 3–4 minutes until heated through. Stir in 2 tbs chopped parsley and 1/2 tsp file powder if using. Taste and adjust seasoning. Keep warm over low heat until ready to serve over cooked white rice.

Prepare fries

Preheat oven to 425°F (220°C) if baking, or preheat air-fryer to 400°F (200°C). Toss 4 cups waffle-cut potatoes with 2 tbs olive oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional) until evenly coated.

Cook fries

Spread in a single layer on a rimmed baking sheet and bake 22–30 minutes, flipping once, until crispy and golden. If air-frying, cook in batches 12–18 minutes shaking halfway. For deep-frying, heat oil to 350°F (175°C) and fry 3–5 minutes until golden. Keep warm in the oven until serving.

Make batter

In a bowl whisk 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt and 1 tsp sugar. Stir in 1/2 cup buttermilk, 1 beaten egg, 2 tbs sliced green onion and optional minced jalapeño until a thick spoonable batter forms. Let rest 5 minutes.

Fry hush puppies

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Using two spoons or a small cookie scoop, drop tablespoon-sized portions of batter into the oil, frying in batches until golden brown, about 2–3 minutes per side. Remove to a wire rack to drain and keep warm in the oven.

To assemble each Louisiana Platter (serves 2): place 1 cup cooked white rice on each plate. Spoon 1 cup crawfish étouffée over the rice (approx. half the étouffée). Arrange 6 battered jumbo shrimp and 1 catfish fillet alongside. Add a generous handful (about 2 cups) of seasoned waffle fries and 4–6 hush puppies. Garnish with chopped parsley, lemon wedges and serve with 1/4 cup tartar sauce or remoulade and hot sauce to taste.

Estimated leftovers/storage: Cool components completely and refrigerate separately in airtight containers up to 2 days. Re-crisp fried items in a 400°F (200°C) oven for 6–8 minutes.