Up Next
Back to Show
Louisiana Coastal Cooking
Sourcing Seafood – Chefs on Boats
Season 1
Episode 101
On this episode of Louisiana Coastal Cooking, we head to the Mississippi River Delta with Chefs on Boats for a lesson in sustainability. New Orleans diners savor the city’s culinary creations, but it’s essential that authentic Louisiana seafood ends up on their plates. Dishes include Shrimp and Grits, Nikkei Style Ceviche, and Swordfish Chop with Black Garlic Bordelaise.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
26:46
Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
26:46
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.