Saltwater Seafood
Sicilian Fisherman's Stew

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.

Blackeyed Pea–Battered Shrimp

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.


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.

Thai Red Snapper with Cilantro Lime Rice and Coconut Curry Sauce

Fish Skin…The other white meat! This recipe calls for scaled red snapper to ensure you get the crispy tasty skin of this beautiful gulf fish.

Grilled Swordfish Steaks with Salsa Verde

Incredible recipe from Chef Michael Johnson for Grilled Swordfish Steaks with Salsa Verde

Baja Fish Tacos

Head due south from Cajun country and you’ll find yourself in prime fish taco territory. Maximum crunch and an even coating will make for the perfect homemade Mexican treat.

Air Fryer Bang Bang Shrimp

The name says it all: these shrimp are bangin’! These are the most evenly coated and crispy shrimp you can get at home. Finish ’em off with a tasty Asian-inspired dipping sauce.

Tonno Sott'olio (Homemade Marinated Tuna in Olive Oil)

I first discovered this recipe in the restaurant of my good friend Lidia Bastianich in New York City. She explained how fresh tuna steak can be converted to a magnificent canned tuna with ease preparation. So should you love tuna sandwiches or salad, this is a great way of making your own that it’s far superior to the store-bought product.

Fillet of Mahi Mahi Price Murat

The name of this dish was inspired by the historic Prince Murat Hotel, located in Baton Rouge. The hotel was named for Prince Achille Murat of Naples, the nephew of Napoleon Bonaparte.

Cantonese Style Halibut

A delicious Asian twist for preparing halibut fillets. Recipe by Chef Ryan Andre, Soji: Modern Asian

Shrimp Jambalaya

Shrimp Jambalaya Recipe by Sharon LeCoq & Imma Dale Plauche. Works with crawfish as well.

Shrimp and Crab Rolls Creole Style

This recipe is a spin on the traditional New England lobster roll. The combination of shrimp and crab is always a sure-fire winner. Serve the shrimp and crab salad on toasted buns to create a roll or simply with your favorite crackers or chips!

Nathaniel Burton's Stuffed Flounder

Master Chef Nathaniel Burton, co-author of Creole Feast, was born in McComb, Miss. in 1914. He is best known for heading the kitchen of the famous Pontchartrain Hotel on St. Charles Avenue as well as Broussard’s in the French Quarter.

Lemon Fish with Tomatillo-Rotel® “Salsa”

Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.

Bratten's Clam Chowder

Bratten’s was a famous restaurant in Salt Lake City, Utah, which is also the hometown of Ralph & Tammy Crystal from the Gone Fishin’ Lodge in Soldotna, Alaska.

Risotto with Seafood, Oyster Mushrooms, Morels and Asparagus

Risotto is that wonderful rice dish prepared often in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to this Arborio rice dish to create uniqueness is amazing. This recipe is a great example.

Oyster Pan Roast

The 1901 edition of The Picayune’s Creole Cook Book recorded more than 30 oyster recipes, showing the popularity of this seafood at the turn of the 20th century.

Double Decker Fish BLT

Louisiana is known for its sandwiches: po’boys, muffalettas, fish BLTs. Try using a little spicy ketchup or even rémoulade sauce to enhance the flavor of this sandwich.

Trout Rex - recipe by Chef Folse

This is another of my favorite trout recipes to serve at Carnival as either a dinner entrée or for brunch. Notice that the vegetable accompaniments are the colors of Mardi Gras.

Seafood Calzone

Enjoy this great recipe shared with us by Janelle Folse.