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Louisiana Coastal Cooking
Living Shorelines
Season 1
Episode 107
Today on Louisiana Coastal Cooking we check out an initiative that returns restaurant oyster shells to the wild, creating a living shoreline that helps protect Louisiana’s rich coastal environment. We join tribal elder Theresa Dardar at the Pointe-au-Chien Tribal Headquarters in Montegut for Pot Fried Shrimp and sample Chef Dana Honn’s Jazz Fest Shrimp and Vegetable Tacos.
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Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
26:46
Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
26:46
Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
26:46
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
26:46
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
26:46
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.