The Seafood Bible

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
When the smothered frog legs are ready to serve, the meat will have mostly fallen from the bones.

The big cook cooks big

You haven’t tasted frog legs like these
August 29, 2015 at 9:00am
It is important to crack the claws of the crabs before cooking to allow the seasoned juice to get to the meat inside them.

Ronnie cooks up-the-bayou

July 27, 2015 at 4:00pm
Jessica’s Sauce Piquant is full of rich flavor but the tomatoes do not overwhelm the taste of the fish. Note that the fish pieces have been kept intact by not overcooking or over-stirring.

Terrebonne couple eats from the bayou

May 29, 2015 at 9:00am
Tripletail Treat can be made with a wide variety of fish besides tripletail.

The fishing chef works his magic

April 29, 2015 at 9:00am
Jerilyn Chenevert is happiest when she is doing something creative in the kitchen.

Alligators are seafood, too

Reptiles now available year-round
March 29, 2015 at 9:00am
Crawfish Fettuccini is real Louisiana comfort food.

Crawfish are becoming cool

Great recipes for fettuccini and corn soup
February 27, 2015 at 12:30pm
High on his elevated deck, Tommy Hollier prepares gourmet treats on his smoker.

This seafood is smokin’

Smoked redfish dip, oysters are unbelievable
January 31, 2015 at 9:00am
Barry Flach calls the sauce for his Oyster Spaghetti a “brown gravy,” but notes that roux is not used in its preparation.

This man loves to feed people

December 31, 2014 at 9:00am
Lots of modern South Louisiana étouffées and Creoles make use of cream soups. Derek’s Shrimp Creole is no exception.

Abbeville Game Warden patrols the kitchen

November 04, 2014 at 9:00am
Panko Trout is delicate and light, but set off with a savory sauce.

Panko Trout

February 19, 2014 at 10:30pm