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Louisiana Coastal Cooking
A Cook-Off for the Coast
Season 1
Episode 104
Today on Louisiana Coastal Cooking we check out wild game and seafood dishes at Cook-Off for the Coast, an annual competition that raises awareness about coastal restoration. Then we sample dishes that reflect the competition’s deep appreciation for outdoor life in Louisiana – cook-off crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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26:46
State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
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26:46
Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast.
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26:46
Cajun Music Session, Game Bird Pepper Poppers, and St. James Carrots and Andouille with Dirty Rice.
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26:46
Cypress tree monitoring, Roasted Quails with Figs and Garlic Sauce, and Blackened Gator Tacos.
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26:46
Bayou shrimp boat visit and shrimp boil, Jumbo Shrimp with Coconut and Greens and Crawfish Bisque.
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26:46
Curried Pumpkin and Corn Bisque with Crawfish and Andouille, Satsuma and Rosemary Olive Oil Cake.
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26:46
Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
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26:46
Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
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26:46
Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
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26:46
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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26:46
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
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26:46
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.