The Seafood Bible

The flavorful bread of the stromboli marries perfectly with Louisiana seafood.

Cajun meets Italian: The “Stromboli Psychic”

Folse expresses herself in the kitchen
October 24 at 8:00am
Manade’s Crawfish Monica is named after Laina’s grandmother, Eva Manade’ Fonvergne.

This cook is saucy

Creole recipes showcase patience, flavorful combinations
September 29 at 9:00am
Johnny’s Crawfish and Crabmeat a la Johnny is equally good topped over fried fish or served with pasta. Both are pictured here.

Papa bear’s turn to cook

August 29 at 9:00am
This crawfish étouffée is richly flavored, but not overly spicy.

Don’t mess with this cook!

May 29 at 9:00am
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 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 at 9:00am
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 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