- Details
- Category: Saltwater Seafood
This classic dish is perfect for a special occasional dinner and can be prepared by even the most novice cook. The cooking method gives the fish a wonderful flavor and provides a very dramatic presentation. We’ve given the dish a Louisiana twist by cooking the fish in a rich Creole sauce with shrimp and crawfish.
- Details
- Category: Saltwater Seafood
Carnaroli rice is prized by Italians as one of the superfino-grade rices with the high starch content that gives risotto its characteristic creaminess. Coupled with Louisiana crawfish it makes an exceptional dish for the Father’s Day celebration.
- Details
- Category: Saltwater Seafood
The Sicilian fishermen arrived in New Orleans from Palermo in the late 1800s. They came following their civil war and ours to become laborers in the sugar cane fields, dockworkers, and fishermen. This is one of the many recipes they contributed to our culinary gumbo.
- Details
- Category: Saltwater Seafood
Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Robert Harrington, former dean of the Chef John Folse Culinary Institute at Nicholls State University.
- Details
- Category: Saltwater Seafood
Cioppino is an Italian stew made primarily of fish, shellfish, and tomatoes. Italian immigrants would throw only a small portion of the day’s catch into the pot, but the resulting stew would feed the entire community. Feel free to substitute other types of shellfish to ensure the freshest quality.