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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This is a classic Louisiana shrimp recipe. Don't forget the sliced French bread for dipping in the sauce.
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.
Tory McPhail of Commander's Palace won the 2009 Great American Seafood Cook-Off with this recipe.
“Smothered” is a classic Louisiana way to prepare everything from okra to turkey legs—here, alligator gets the delicious treatment.