Swamp Boiled Platter Recipes

SWAMP BOILED PLATTER

Steps:

• Bring water to a boil in a 5-gallon stockpot. Add all spices, beer, and lemon juice. Let the stock boil and then sit for 30 minutes. Add the potatoes, and cook until they are almost done. Add the corn, and cook for about 10 minutes. Add the onion, sausage, and crawfish. Let cook for about 7 minutes and then add mushrooms and clams. Let cook for about 5 minutes and add the crab, shrimp, and broccoli. Turn heat to low and stir the pot. When the shrimp float and turn pink, approximately 2 minutes, remove everything and put on a platter. Sprinkle generously with granulated garlic and seafood seasoning or your favorite seasoning. Garnish with lemon wedges and drawn butter.

THE SAMPLER PLATTER

Steps:

• First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
• Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
• Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.