The Seafood Bible: In-laws found a kinship in the kitchen
Collette Weaver and Ron Harris are in-laws and both love to cook. Here are their recipes for Greek shrimp salad and trout meuniére.[…]
Collette Weaver and Ron Harris are in-laws and both love to cook. Here are their recipes for Greek shrimp salad and trout meuniére.[…]
Vern and Dee Dee Becnel are River Parishes Cajuns. Here are their recipes for Crawfish Étouffée and Crawfish Stuffed Flounder.[…]
Rick Barrios shares his recipes for Big Rick’s Smothered Frog Legs with Pecan Oil and Bacon-Wrapped Shrimp.[…]
Throwing a redfish filet or two on the grill and using this awesome garlic cream sauce is a perfect way to end a summer day.[…]
Ronnie Sampey’s Smothered Crabs are delicious and fun to eat, and his Redfish Sauce Piquant recipe is unique because few sauce piquants are made with fish. […]
Recipes for Island Crawfish Étouffée over marinated fried fillets and Bacon Shrimp Wraps from Amanda and Dennis Menard Jr.[…]
Justin and Jessica Head catch a lot of fish, they cook a lot of fish and they eat a lot of fish. Here are some of their tasty recipes.[…]
Dustie Latiolais shares his recipes for Tripletail Treat and Atchafalaya Stuffed Catfish made with crabmeat.[…]
Odd as it might sound to people from other places, in Louisiana alligators — at least their meat — are considered seafood.[…]
A funny thing has happened to crawfish: They have crept stealth-like into the national seafood consciousness without anybody really noticing it.[…]
Many people absolutely love hog’s head cheese, but they have no clue exactly what part of the pig they’re eating.[…]
Somehow, Louisiana missed out on the wonderful tradition of smoking seafood. We do everything else but smoke it.[…]
Barry Flach Jr. has been around the seafood business his whole life. Here are his recipes for Seafood Marlena and Oyster Spaghetti.[…]
Abbeville’s Derek Logan shares his recipes for Shrimp Creole and Potato-Crusted Catfish. He learned to cook from his family.[…]
By now, Capt. Mike Gallo is used to the skeptical looks he gets when he tells folks he’s going to prepare a taste-tempting, fresh fish dish — in his microwave oven.[…]
Private chef Tracy “T.L.” Bayles used a lot of Panko bread crumbs when he cooked in restaurants, and now likes Panko so much that he seldom uses other bread crumbs.[…]