The Seafood Bible

The Curried Shrimp Salad is both light and savory at the same time.

Take your pick: Exotic or slick

These cooks can do both
April 29, 2017 at 9:00am
Savory and creamy, the Crawfish Boil Bisque may be better than the original boiled crawfish it is made from.

This couple cooks with passion

March 29, 2017 at 9:00am
Janelle’s Shrimp Slaw pairs with any entrée as a side salad.

Who says real Cajuns don’t eat salads?

February 21, 2017 at 2:30am
The roots of Soileau’s Duck and Oyster Gumbo go back to his days growing up cooking at camps in Evangeline Parish.

Smoked meat goes with seafood

But don’t use ‘spicy wieners’
January 27, 2017 at 12:13pm
Quigley’s Shrimpburgers are supposed to be appetizers, but are so good that no one can stop with one or two.

The Big Green Egg king does seafood

December 21, 2016 at 4:00am
Creamy shrimp and mushroom fettuccine is a satisfying meal and only needs fresh garlic bread to set it off.

Cajun cook does shrimp his way

‘Don’t be scared to try new things’
November 29, 2016 at 9:00am
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