There's nothing quite like authentic Louisiana seafood prepared the way it's meant to be—with bold Cajun flavors and time-honored techniques passed down through generations. Whether you're hosting a backyard boil or crafting a rich, soul-warming étouffée, our premium wild-caught seafood bundles bring the taste of Louisiana straight to your kitchen.

This guide features two versatile bundles: our Crawfish Tails, Crab Meat & Wild Caught Catfish Bundle and our Turtle Meat & Wild Caught Catfish Bundle—both perfect for creating unforgettable Cajun feasts.

Recipe 1: Cajun Seafood Étouffée

Featuring: Crawfish Tails, Crab Meat & Wild Caught Catfish Bundle

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 1 lb crawfish tails (from bundle)
• 1 lb lump crab meat (from bundle)
• ½ cup butter
• ½ cup all-purpose flour
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced (the "holy trinity")
• 4 cloves garlic, minced
• 2 cups seafood or chicken stock
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1 tsp paprika
• ½ tsp cayenne (adjust to taste)
• Salt and black pepper to taste
• 3 green onions, sliced
• Fresh parsley, chopped
• Cooked white rice for serving

Instructions:

1. Make the roux: In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Gradually whisk in flour, stirring constantly for 15-20 minutes until the roux reaches a deep peanut butter color. Don't rush this—it's the foundation of flavor.
2. Build the base: Add the holy trinity (onion, bell pepper, celery) to the roux and cook for 5-7 minutes until softened. Stir in garlic and cook for another minute.
3. Add liquid: Slowly whisk in stock, ensuring no lumps form. Add bay leaves, Cajun seasoning, paprika, and cayenne. Bring to a gentle simmer.
4. Simmer: Let the étouffée simmer for 20 minutes, stirring occasionally, until it thickens to a gravy-like consistency.
5. Add seafood: Gently fold in crawfish tails and crab meat. Simmer for 5-7 minutes until heated through. Be careful not to overcook—the seafood is already cooked and just needs to warm.
6. Finish: Remove bay leaves. Taste and adjust seasoning. Stir in green onions and parsley.
7. Serve: Ladle generously over fluffy white rice.

Pro Tip: For an extra layer of richness, add the wild-caught catfish fillets from your bundle. Pan-sear them separately with Cajun seasoning and serve alongside the étouffée.

Recipe 2: Pan-Fried Catfish with Cajun Remoulade

Featuring: Wild Caught Catfish from either bundle

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 4 wild-caught catfish fillets
• 1 cup cornmeal
• ½ cup all-purpose flour
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne
• 2 eggs, beaten
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

1. Prep the dredge: Mix cornmeal, flour, Cajun seasoning, garlic powder, paprika, and cayenne in a shallow dish.
2. Coat the fish: Pat catfish fillets dry. Dip each fillet in beaten egg, then dredge in the cornmeal mixture, pressing to adhere.
3. Fry: Heat ½ inch of oil in a large skillet over medium-high heat (350°F). Fry fillets 4-5 minutes per side until golden brown and crispy. Don't overcrowd the pan.
4. Drain and serve: Transfer to a paper towel-lined plate. Serve immediately with lemon wedges and remoulade.

Recipe 3: Turtle Sauce Piquant

Featuring: Turtle Meat & Wild Caught Catfish Bundle

Serves: 6
Prep Time: 20 minutes
Cook Time: 2 hours

Ingredients:

• 2 lbs turtle meat (from bundle), cut into bite-sized pieces
• ¼ cup vegetable oil
• ¼ cup flour
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 3 cups beef or chicken stock
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp hot sauce (or to taste)
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Brown the turtle: Season turtle meat with salt, pepper, and 1 tsp Cajun seasoning. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown turtle meat in batches, about 3-4 minutes per side. Remove and set aside.
2. Make the roux: In the same pot, add remaining oil and flour. Stir constantly over medium heat for 10-12 minutes until roux is medium brown.
3. Sauté vegetables: Add onion, bell pepper, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute more.
4. Build the sauce: Stir in diced tomatoes, tomato paste, stock, bay leaves, remaining Cajun seasoning, thyme, and hot sauce.
5. Simmer: Return turtle meat to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until turtle is tender, stirring occasionally.
6. Finish: Taste and adjust seasoning. The sauce should be thick and rich.
7. Serve: Ladle over white rice with crusty French bread on the side.

Cooking Tips for Louisiana Seafood:

Thawing: Thaw frozen seafood overnight in the refrigerator or in a sealed bag submerged in cold water for quicker thawing.

Don't Overcook: Seafood cooks quickly. Crawfish and crab just need to be warmed through, while catfish is done when it flakes easily with a fork.

Season Boldly: Louisiana cooking isn't shy with seasoning. Don't be afraid to add Cajun spices, hot sauce, and fresh herbs.

The Holy Trinity: Onion, bell pepper, and celery form the flavor base of most Cajun and Creole dishes—always start here.

Fresh is Best: Our wild-caught seafood is flash-frozen at peak freshness to lock in flavor and quality.

Pairing Suggestions:

Complete your Louisiana feast with these classic sides:

• Dirty rice
• Creamy coleslaw
• Hushpuppies
• Cornbread
• Collard greens
• Red beans and rice

Ready to bring authentic Louisiana flavor to your table? Our premium seafood bundles deliver restaurant-quality ingredients straight to your door with nationwide frozen shipping. Order today and taste the difference that wild-caught, Gulf Coast seafood makes.

Laissez les bons temps rouler!