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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 (64 found)

Blue Crab Crusted Grouper with Charred Cream Corn Crawfish Grits and Summer Fruit Salad

Blue Crab Crusted Grouper with Charred Cream Corn Crawfish Grits and Summer Fruit Salad

Hearty but fresh summer seafood dish

Crackling-Crusted Black Drum

Crackling-Crusted Black Drum

Crackling-Crusted Black Drum graced with a Fennel Marmalade, nestled on Abita Amber-infused Brabant Potatoes and Sautéed Haricot Vert, topped with butter-poached, Jumbo-Lump, Blue-Point Crabmeat

Deviled Crab

Deviled Crab

Sac-A-Lait Chefs Cody and Samantha Carroll Deviled Crab

Springtime Soup & Salad: An homage to Chef Paul Prudhomme

Springtime Soup & Salad: An homage to Chef Paul Prudhomme

Seafood gumbo, bronzed redfish and fresh crab star in this meal crafted in honor of a Louisiana culinary legend.

Asian Cajun Oysters

Asian Cajun Oysters

Lightly fried oysters get an Asian spin when paired with a tangy ponzu aioli sauce.