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Louisiana Coastal Cooking
Coastal Angling – Paddle Palooza
Season 1
Episode 103
At the southernmost point of Jefferson Parish lies Grand Isle, Louisiana’s only inhabited barrier island. This time on Louisiana Coastal Cooking we travel to the popular sport fishing community for Paddle Palooza, a kayak fishing contest that’s the inspiration for our catch of the day, two Gulf seafood specialties - Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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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
Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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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.