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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.
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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.
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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.
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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.
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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.
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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.
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Incredible recipe from Chef Michael Johnson for Grilled Swordfish Steaks with Salsa Verde
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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.
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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.
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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.
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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.
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A delicious Asian twist for preparing halibut fillets. Recipe by Chef Ryan Andre, Soji: Modern Asian
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Shrimp Jambalaya Recipe by Sharon LeCoq & Imma Dale Plauche. Works with crawfish as well.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
