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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 (26 found)

Drago’s Oyster Pasta

Drago’s Oyster Pasta

A Drago's restaurant staple of parboiled oysters over a creamy Alfredo sauce and pasta.

Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust

Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust

These bacon-wrapped oysters are served on the half-shell, which they share with some shallot confit. Spicy breadcrumbs finish things off.

Louisiana Seafood Stew and Sunset Sweet Potato Black Pepper Biscuits

Louisiana Seafood Stew and Sunset Sweet Potato Black Pepper Biscuits

La Cote Brasserie used this recipe to win a gold medal at the 2010 New Orleans Food and Wine Experience's "Soup, Stews and Gumbo" category.

Oysters Fonseca

Oysters Fonseca

Baked Louisiana oysters are finished with a smoky, cheesy breadcrumb topping.

Oysters en Brochette

Oysters en Brochette

These are crisp and crunchy on the outside, and bursting with smoky, briny flavors on the inside. You’ll need six wooden skewers for this recipe—trim them if they are too long to fit in your frying pan.