The Seafood Bible

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
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