Chef Diana Chauvin

“My mother is one of those down-home Thai cooks, very authentic. I still have a lot to learn from her. She just gets right in there and she cooks it with love.” “I just absolutely love crawfish. One, Because you can’t get it all around the world. Two, because it goes very well in our curries and noodle dishes and a lot of different blends of Asian style cooking. Three, I love those little mudbugs, because they’re just juicy and yummy and spicy and delicious.” “Places like Emeril’s and Commander’s - they do wonderful things with black drum. There’s wonderful andouille crusted black drum, I always tend to get something like that. Even though I cook, I always enjoy other places.” “I definitely think people should demand Louisiana seafood because of the flavor, the texture, the sustainability of the product, and just the sheer taste of it.” “Louisiana seafood is good all by itself. You don’t need me, you can just put it on a pan, put a little bit of olive oil, butter, salt and pepper on it and you’re good to go.” “It doesn’t take long to cook. Just a couple of minutes on each side. If you grill shrimp or you’re cooking crawfish, don’t overcook it. And, also, just put a little love into it.”