The Seafood Bible

Notice that the chunks of fish flesh are still intact in the finished courtbouillon.

Lafayette exec cooks from his roots

October 29, 2016 at 9:00am
For his Zydeco Sauced Fish, David Billeaud used blue catfish, but the recipe adapts easily to any mild, white-fleshed fish.

Vermilion Bay means seafood to Trout Masters

September 29, 2016 at 9:00am
Fish tacos have become very popular in south Louisiana. Because they are quickly made, they are ideal for preparation after a long fishing trip.

This Johnson Bayou cook shines

August 26, 2016 at 11:00am
Oyster and Andouille Fettuccine is one of Brett Broussard’s favorite creations and is a tongue-pleasing experience to eat.

The whole bunch cooks

Broussard family shares recipes
May 26, 2016 at 9:00am
Cajun bouillabaisses are unique to cooks with a Bayou Lafourche heritage.

He had a badge and a spoon

Retired G.I. police chief loves to cook
April 29, 2016 at 8:20am
Nana’s Dirty Rice Dressing is the classical Cajun dressing, but with recent roots in New Orleans cooking.

Collette crosses cooking cultures

March 29, 2016 at 9:00am
Notice the choupique caviar served on the toast rounds with the Cocaine Sac-a-Lait and Froglegs.

Bon Creole means great food

February 29, 2016 at 9:00am
Paul’s Grand Isle Shrimp and Grits is made with a Louisiana-style gravy.

Something is cooking on Grand Isle

November 22, 2015 at 5:12pm
Ron’s Greek shrimp salad is substantial enough to serve as an entrée or it may be used as a side salad.

The Seafood Bible: In-laws found a kinship in the kitchen

Recipes for Greek shrimp salad and trout meuniére
October 29, 2015 at 9:00am
This authentic Crawfish Étouffée has a rich and full flavor, but is easy to prepare.

These Cajuns know crawfish

Just don’t use Chinese mudbugs
September 29, 2015 at 9:00am