Bayou Stew with Fried Seafood Cakes & Crawfish Bread

Celeste Gill

Showcase a dazzling array of Louisiana’s seafood with this flavor-packed recipe.
Cooking/Prep Time: 30 minutesServings: 4


4 catfish fillets
18 shrimp
18 oysters
1 cup crabmeat
1 lb. alligator
3 heirloom tomatoes, diced
1 stalk celery, finely diced
1 bell pepper, finely diced
1 red onion, finely diced
1/4 cup roasted garlic olive oil
1/4 tsp. cracked black pepper
1/4 tsp. Cajun seasoning
2 cups oyster liquor
2 cups shrimp stock
3 tsp. flour
5 cloves garlic, minced
1/4 cups white wine


4 oz. crabmeat
4 oz. shrimp
2 oz. alligator
2 Tbsp. mayo
2 tsp. minced garlic
1/8 tsp. cracked black pepper
1/8 tsp. granulated garlic
1/8 tsp. granulated onion
1/4 tsp. honey mustard
1/4 tsp. salt
1/4 tsp. Tabasco hot sauce
1 1/2 cups panko breadcrumbs
1/4 cup garlic olive oil


1 cup mayo
1 Tbsp. honey mustard
2 tsp. Tabasco hot sauce
1/4 tsp. salt
2 cloves garlic, minced
1 tsp. lemon juice


1/4 lb. cooked crawfish tails, chopped
1/2 cup flour
1/2 cup cornmeal
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup green onion, chopped
2 cloves garlic, minced
1/2 Tbsp. baking powder
1 egg, beaten
1/4 cup buttermilk
3 Tbsp. melted butter
3 Tbsp. olive oil


Toss the tomatoes, celery, pepper and onion with black pepper and Cajun seasoning to coat.
Warm olive oil in a skillet and and sauté the seasoned vegetables until softened.
Stir in flour and cook for 1 minute. Remove from heat.
In a large stock pot, bring oyster liquor and shrimp stock to a simmer.
Add sautéed vegetables to stock.
In their skillet, sauté the shrimp and set aside. Repeat with the catfish and alligator.
Deglaze the pan with white wine and add any drippings to the stock pot, along with all of the seafood, and simmer for 5 minutes before serving.

Bayou Seafood Cake

Finely chop shrimp and alligator. Reserving 1 cup panko and the oil, combine all other ingredients and form patties. Coat each patty with breadcrumbs and fry in garlic olive oil until golden brown.

Bayou Sauce

Combine all and mix well. Set aside until ready to serve.

Bayou Crawfish Bread

Combine flour, cornmeal, green onion, garlic, baking powder, salt and crawfish tails.
Stir together egg, buttermilk and melted butter, then combine the wet and dry ingredients to form a dough.
Pan fry the dough in the oil until golden brown.

*To serve, pair a bowl of the stew with a bayou-sauce-topped seafood cake and a piece of crawfish bread.

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