Category Archives: Seafood

Gourmet crawfish festival set April 18

Posted on April 2, 2013 by Beth Colvin

The Baton Rouge Epicurean Society and Mockler Beverage will host CrawFête, a gourmet crawfish festival on , April 18. The event at , held at Mockler Beverage, 11811 Reiger Road, Baton Rouge, will feature crawfish dishes prepared by chefs from … Continue reading →

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Win free oysters for life from Red Fish Grill

Posted on March 22, 2013 by Beth Colvin

Ralph Brennan’s Red Fish Grill, 115 Bourbon St., New Orleans, is celebrating its 3 millionth barbecued oyster, which was fried sometime March 20, by hosting a contest for fans to build a new oyster dish. One of the restaurant’s most … Continue reading →

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Meatless Monday: Seafood Lasagna

Posted on March 18, 2013 by Beth Colvin

Seafood Lasagna Serves at least 12. Recipe is from Myra Crawford. 1 lb. lasagna noodles About 1 cup of a combination of chopped onion, celery, bell pepper and garlic 1 stick butter 1 lb. peeled and deveined shrimp 1 lb. … Continue reading →

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Louisiana Seafood Festival this weekend

Posted on October 11, 2012 by Beth Colvin

Get out and enjoy the best of Louisiana seafood along with some rockin’ music and other events in New Orleans’ Woldenberg Riverfront Park. The Louisiana Seafood Festival (free!) will host a variety of food vendors, of course, but also some … Continue reading →

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Bisque of Curried Pumpkin, Crawfish and Corn

Posted on October 9, 2012 by Beth Colvin

Bisque of Curried Pumpkin, Crawfish and Corn Yields 12 6oz. servings. Recipe is from Latil’s Landing at Houmas House Plantation. 1 cup olive oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery ½ cup chopped … Continue reading →

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Pointe Coupee 4-H sharpens skills with GW Fins’ Tenney Flynn

Posted on August 7, 2012 by Beth Colvin

Look for more coverage, including how the team did in the Great American Seafood Cook-Off, 4-H Edition, in next week’s Food section. Click here for the recipe they’re working on.

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(Sort of) Meatless Monday: Shrimp, Orzo and Grape Salad

Posted on July 30, 2012 by Beth Colvin

Shrimp, Orzo and Grape Salad Serves 4. Recipe is from the California Table Grape Commission. 2 cups cooked, drained orzo pasta Mustard-Dill Dressing (see recipe) 2 cups green California seedless grapes, halved 8 ozs. small cooked peeled shrimp 1 cup … Continue reading →

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Cooking up Olympic gold (gumbo)

Posted on July 20, 2012 by Beth Colvin

Chef John Folse and a group of eight other Gulf Coast chefs are traveling to London as part of BP’s Spirit of the Gulf program. They’ll be serving their dishes, like Coleman’s seafood gumbo, to athletes, families and visitors to … Continue reading →

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Mediterranean Fish

Posted on July 16, 2012 by Beth Colvin

Mediterranean Fish Serves 4 (3 ounces fish and 2 tablespoons tomato mixture per serving). Recipe is from Love Your Heart by the American Heart Association, courtesy of Family Features. Vegetable oil spray 4 dry-packed sun-dried tomato halves, finely chopped 2 … Continue reading →

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Latil’s Landing Crab and Mango Cake

Posted on July 3, 2012 by Beth Colvin

Crab and Mango Cake With Chipotle Remoulade Sauce Serves 4. Recipe is from Latil’s Landing at Houmas House. For the crab cakes: 1/2 lb. jumbo lump crab meat 1/2 lb. claw crab meat 1/4 cup diced red onions 1/4 cup … Continue reading →

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