How to Peel a Blue Crab

July 15, 2015

As wonderful as blue crabs are to eat, there is no doubt that, for the average person, blue crab meat is tough to get out of the animal’s shell.

A friend of mine with strong North Louisiana roots who was sitting behind a mound of the delectable animals said it best.

“I sure do love them things, but I can’t hardly get the hide off of ’em,” he lamented.

The History and Culture of a Louisiana Backyard Boil

June 1, 2015

On a given spring or summer weekend, many Louisiana residents will head to the backyard and turn on the propane under a seafood-stuffed pot instead of firing up a grill. The seafood boil has moved beyond tradition to become part and parcel of our fair weather schedules. 

For the rest of the country, however, the boil remains an exotic Louisiana custom. In this Wall Street Journal story, an out-of-towner recounts her experience with a true Louisiana seafood boil while outlining some of the history and culture that surround this beloved culinary experience. 

Gulf Coast Seafood Tour - New Orleans, LA to Biloxi, MS

April 4, 2015

The Gulf Coast has some of the most impassioned and proud people that I’ve met in our travels. No matter what seems to come their way, the people of this region are strong–willed and determined to preserve their heritage, culture, and way of life, which includes one of the major industries that has supported this area for many generations, the fishing and shrimping industry that thrives from the waters off the Gulf Coast between Louisiana and Florida.