Seafood

South Louisiana is known for its seafood! From Gulf shrimp and blue crab to oysters, gulf fish, and crawfish, these seafood recipes are built around ingredients that define cooking in this region.

Shrimp-forward dishes include Shrimp and Corn Bisque, Shrimp and Grits, and Shrimp Creole, a classic tomato-based dish found across New Orleans menus. You’ll also find Shrimp Remoulade, a longtime New Orleans restaurant staple. 

Crawfish Bread is a popular Jazz Fest dish and Crab Bisque is often served as a starter with a side of crusty french bread. For everyday cooking, Baked Blackened Salmon is easy and ready in 30 minutes, and Blackened Shrimp can be added to your favorite pasta, wraps, or simple meals

Whether you’re cooking with shrimp, crawfish, crab, or fish, this collection reflects the range of how seafood is cooked and served across South Louisiana.