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Louisiana Coastal Cooking
Save the Coast – Save the Culture
Season 1
Episode 111
This time on Louisiana Coastal Cooking we head to Thibodaux to tour the Nicholls State University Farm which supports coastal restoration. Then we join a Cajun Music Jam session for traditional music and dancing. Dishes include Game Bird Pepper Poppers prepared dockside by Louisiana Sportsman Don Dubuc, and a family recipe from St. James Parish, Carrots and Andouille with Dirty Rice.
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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
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
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.