Ready to try some Louisiana Seafood?
These recipes are designed to make the most of Louisiana Seafood’s natural flavor, and come from star Louisiana chefs, test kitchens and home chefs with generations of cooking experience. No matter the source, they are all tried-and-true and guaranteed to bring that famous Louisiana flavor to your table each and every time.
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Recipes (41 found)
Ceviche is South American dish that uses the acidity in citrus juice to “cook” fresh seafood. Here, lime juice and Louisiana crabmeat go to work.
Creole Seafood Mixed Grill
Tory McPhail of Commander's Palace won the 2009 Great American Seafood Cook-Off with this recipe.
Seafood Okra Gumbo
As is the case with most gumbos, this is best prepared either early in the day it is to be served or the day before to allow the flavors to marry.
Broussard’s Seafood Stuffed Mirliton Nicola
Stuffed mirliton with wild Louisiana shrimp and lump crabmeat is a specialty at Broussard's restaurant in New Orleans.