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 (32 found)
Blackened Redfish with Yukon Gold Purée and Drunken Mardi Gras Slaw
A recipe from the 2010 New Orleans Food and Wine Experience culinary competition.
Blackened Catfish with Crawfish Étouffée
Two fantastic recipes in one: blackened, creole-seasoned catfish with crawfish étouffée sauce.
Creole Seafood Mixed Grill
Tory McPhail of Commander's Palace won the 2009 Great American Seafood Cook-Off with this recipe.
Gulf Fish Lyonnaise
This recipe from Commander's Palace Restaurant in New Orleans can be used with a variety of Gulf fish, like trout or flounder. The name “Lyonnaise” refers to a dish that is in the style of cuisine from Lyon, France.