Seafood

  Chargrilled Oysters

Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.

  Spicy Italian Sausage and Shrimp Linguine with Honey-Tomato Sauce

If you’ve never paired fresh tomatoes with honey and vinegar, this sauce might seem a bit unusual at first, but it is actually quite delicious.

Lobster Rolls Creole Style

Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.

Chicken Paella

Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.

Big Easy Buffalo-Style Shrimp

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

Oyster and Artichoke Bisque

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups.

Shrimp and Potato Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes a major cash crop of the Germans became one of their favorite ingredients and were used in many different dishes.

Crab Louis Salad

Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

Catfish Pot Pie with Vegetables

Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table.

Crab Rémoulade with Fried Green Tomatoes

Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

Pan-Sautéed Fillet of Speckled Trout on Bed of Red and Golden Beets

In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it's topped over a bed of red and golden beets. Perfectly elegant for a nice dinner at home.

  Trout Rex

This is a great trout recipe to serve at Carnival for either dinner or brunch.

Pasta with Sardines, Bread Crumbs and Capers

This is a traditional Sicilian recipe usually made for the feast of St. Joseph. The bread crumbs symbolize sawdust to remind us of St. Joseph's status as a poor carpenter.

Shrimp Viala

This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.P. Viala, builder of Viala Plantation, the original home of the restaurant.

Wild Mushroom and Crab Bisque

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

Pan-sauteed Frog Legs in Shrimp Chive Cream

Air date: May 10, 2016. Source: Chef John Folse.

The Peacemaker: Ultimate Oyster Po’boy by Chef John Folse

Prep Time: 30 Minutes Yields: 6 Servings Comment: This unique po’boy combines delicious deep-fried oysters with crusty French bread and spicy rémoulade slaw. Many Louisianians feel that the oyster