The land of scrapple and chipped ham is starting to get a taste for jambalaya and boudin.
News
Category: Chefs & Experts
05/16/13
Twenty-five years after John Folse opened his first restaurant at the foot of the Sunshine Bridge in Donaldsonville, the renowned Louisiana chef has been continually committed to the culture and cuisine of the state and the people dear to his heart. Folse was reappointed to the board by Governor Jindal. In a recent special board meeting to elect officers and review bylaws, he was selected to serve as the new Seafood Board chairman.
05/15/13
by News Editor / Louisiana Seafood News
by Carolyn Scofield/ WVUE
Category: Seafood Industry
05/20/13
From Manchac to the Rigolets, the rows and rows of neatly stacked crab traps sitting unused on docks and piers tell a story that local crabbers hope will eventually have a happy ending. But for the time being, many are bracing and preparing for the worst. Among them is Manchac-based crabber Laramie Hill.
05/14/13
To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp, the Port of Delcambre and Delcambre Direct Seafood program have introduced the first product in the state carrying the “Certified Authentic Louisiana Wild Seafood” – the Vermilion Bay Sweet White Shrimp gumbo pack.
