Perfect Shreveport Seafood Delight

Discovering Shreveport Seafood Delight

My Favorite is Shreveport Seafood Delight and I remember the first time I tried Shreveport Seafood Delight. It was a sunny Saturday afternoon, and I had just arrived in Shreveport, eager to experience the local flavors. I stumbled upon a small, unassuming restaurant that promised a taste of true Louisiana. As I walked in, the aroma of spices and fried seafood filled the air, instantly making my mouth water. The friendly waitress brought out a spread that included crispy catfish, rich gumbo, and a Shrimp Buster Sandwich. Each dish was a testament to the rich culinary tradition of Louisiana, and I was hooked.

The Magic of Fried Catfish

The fried catfish was the star of the meal. Golden and crispy on the outside, yet tender and flaky inside, it was seasoned to perfection. I could taste the blend of paprika and garlic powder in every bite. As I enjoyed the catfish, I couldn’t help but think about how such a simple dish could be so satisfying. The vegetable oil used for frying gave it just the right crunch, and the hint of salt and pepper was all it needed to enhance the natural flavor of the fish. It was a reminder of how comfort food can be elevated to something extraordinary with just a few well-chosen ingredients.

A Heartwarming Seafood Gumbo

Next, I tried the seafood gumbo, which was a warm and comforting bowl of goodness. The dark roux created a rich, deep flavor that melded beautifully with the shrimp and oysters. Each spoonful was a mix of tender seafood and savory spices. The vegetables added a slight crunch and freshness to the dish, balancing out the richness of the roux. The gumbo was served over a bed of fluffy white rice, which soaked up all the flavorful juices. It was a hearty dish that made me feel right at home, even though I was miles away from my own kitchen.

The Shrimp Buster Sandwich Surprise

The Shrimp Buster Sandwich was the perfect end to the meal. The shrimp were cooked just right, and the spicy Shrimp Buster Sauce added a delightful kick. The French bread was soft on the inside with a crispy crust, making it the ideal vessel for the juicy shrimp and fresh lettuce. I loved how the sandwich was simple yet packed with flavor, and it was a great way to enjoy the seafood in a different form. As I took the last bite, I felt a deep sense of satisfaction, knowing I had experienced a true Shreveport classic. This meal wasn’t just about food; it was about savoring the essence of Louisiana in every bite.

Chef’s Notes-Shreveport Seafood Delight

• If making your own dark roux, be patient as it requires slow cooking to achieve the deep color and rich flavor. Burnt roux can ruin the dish, so stir continuously and keep the heat low.
• Taste your gumbo as it cooks. The Cajun seasoning can vary in strength, so adjust according to your preference. If you like it spicier, add more hot sauce or a pinch of cayenne pepper.
• Ensure the oil is hot enough before frying the catfish to achieve a crispy coating. Test the oil by dropping a small amount of cornmeal mixture in it; if it sizzles immediately, it’s ready.
• Avoid overcooking the shrimp for the Shrimp Buster Sandwich. Cook just until pink and opaque; they will become tough if cooked too long.
• If you prefer a thicker gumbo, you can add a bit more dark roux or use a slurry of flour and water. For a thinner consistency, add more seafood stock.
• The gumbo can be made a day in advance and stored in the refrigerator. The flavors often improve after sitting for a day. Reheat gently before serving.
• Serve the fried catfish with lemon wedges and a side of tartar sauce for a traditional touch. For a balanced meal, consider pairing with a fresh green salad or steamed vegetables.

Shreveport Seafood Delight

Course: Main CourseCuisine: Cajun and Creole, Southern RecipesDifficulty: Medium

Servings

4

plates

Prep time

30

minutes

Cooking time

45

minutes

Calories

650

kcal

Resting Time

10

minutes

Total time

1

hour 

25

minutes

Dive into the flavors of Shreveport with this mouthwatering seafood delight! Inspired by iconic local eateries, this recipe brings the rich, bold tastes of Louisiana right to your kitchen. Perfect for a weekend treat or a special occasion, this dish is sure to impress with its crispy fried catfish, savory gumbo, and a unique Shrimp Buster Sandwich. Get ready to savor every bite!

Ingredients

• Fried Catfish

• 4 catfish fillets

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• Salt and pepper to taste

• Vegetable oil for frying

• Seafood Gumbo

• 1/2 cup dark roux (store-bought or homemade)

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb oysters

• 1 small onion, finely chopped

• 1 bell pepper, diced

• 2 celery stalks, chopped

• 4 cups seafood stock

• 1 cup cooked white rice

• 2 tsp Cajun seasoning

• Shrimp Buster Sandwich

• 1/2 lb shrimp, peeled and deveined

• 1/2 cup mayonnaise

• 2 tbsp hot sauce

• Lettuce leaves

• Tomato slices

• Alternative Ingredients:

• Catfish: Tilapia or cod fillets can be used as a substitute.

• Shrimp: Use chicken strips for a non-seafood alternative.

• Oysters: Clams or mussels can replace oysters.

• French Bread: Hoagie rolls or ciabatta can be used instead.

• Mayonnaise: Greek yogurt can be used for a lighter option.

Directions

• Fried Catfish Preparation – In a large bowl, combine cornmeal, flour, paprika, garlic powder, salt, and pepper. Dredge catfish fillets in the mixture until fully coated. Heat vegetable oil in a cast iron skillet over medium-high heat. Fry the fillets for about 4-5 minutes on each side until golden brown and crispy. Drain on paper towels and set aside.
• Seafood Gumbo Cooking – In a large pot, heat the dark roux over medium heat. Add chopped onion, bell pepper, and celery; sauté for about 5 minutes until softened. Stir in the seafood stock and bring to a simmer. Add shrimp and oysters along with Cajun seasoning. Cook for another 10-15 minutes until the seafood is cooked through. Serve hot over cooked white rice.
• Shrimp Buster Sandwich Assembly – In a small bowl, mix mayonnaise and hot sauce to create the Shrimp Buster Sauce. Heat a nonstick pan over medium heat and cook the shrimp for about 3-4 minutes on each side until pink and cooked through. Slice French bread rolls and spread the Shrimp Buster Sauce on both sides. Layer with lettuce leaves, tomato slices, and cooked shrimp. Serve immediately.

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 650kcal
• Carbohydrates: 45g
• Protein: 35g
• Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 5g
• Sugar: 5g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 10mg
• Iron: 15mg

FAQ-Shreveport Seafood Delight

Can I use frozen seafood for this recipe?

Yes, frozen seafood works well. Just be sure to thaw and drain it thoroughly before using to avoid excess moisture in your dishes.

How can I make this recipe gluten-free?

To make the recipe gluten-free, use gluten-free flour and cornmeal for the catfish coating. Ensure all other ingredients are gluten-free as well.

Can I make this recipe ahead of time?

Yes, you can prepare the gumbo and fried catfish ahead of time. Reheat the gumbo on the stove and the catfish in the oven to restore crispiness before serving.

What can I substitute for dark roux in the gumbo?

If you don’t have dark roux, you can use a lighter roux or even a pre-made gumbo base. The flavor may be slightly different, but it will still be delicious.

Can I use a different type of bread for the Shrimp Buster Sandwich?

Absolutely. If French bread isn’t available, you can use hoagie rolls, ciabatta, or any crusty bread you prefer. Just be sure it’s sturdy enough to hold the shrimp and sauce.