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Louisiana Coastal Cooking
The Bounty of Southeast Louisiana
Season 1
Episode 113
On the final episode of Louisiana Coastal Cooking, we salute the bounty of Southeast Louisiana at the Louisiana Seafood Cook-Off in Monroe, where chefs from across the state vie for the title of king or queen. Competitors discuss their culinary creations and the value of seafood to the state. Dishes for the episode include Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
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Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
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Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
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Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
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Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.