Louisiana Coastal Cooking

Today on Louisiana Coastal Cooking we meet coastal restoration advocates from Nunez Community College and CRCL working to restore wild habitats. On the Violet Canal we observe cypress tree monitoring and get a lesson on native plants. Dishes include Roasted Quails with Figs and Garlic Sauce from Chef John Folse, plus Drago’s Blackened Gator Tacos and Blackened Gator Mac n’ Cheese.

It’s a taste of shrimp and crawfish production today on Louisiana Coastal Cooking. We board a shrimp trawler on Bayou Terrebonne to meet a leader in sustainable fishing practices. Then we head to St. James Parish for a crawfish cooking session with the parish president. Our shellfish celebration includes a shrimp boil, Jumbo Shrimp with Coconut and Greens, and Crawfish Bisque.

This time on Louisiana Coastal Cooking we visit Houma to learn how pollinators are connected to our daily lives, from the food we eat, to the ecosystems that we depend on in the urban forest habitats of our cities. We’ll sample two dishes that reflect how plants sustain our cultural heritage - Curried Pumpkin and Corn Bisque with Crawfish and Andouille, and Satsuma and Rosemary Olive Oil Cake.

Today on Louisiana Coastal Cooking we check out an initiative that returns restaurant oyster shells to the wild, creating a living shoreline that helps protect Louisiana’s rich coastal environment. We join tribal elder Theresa Dardar at the Pointe-au-Chien Tribal Headquarters in Montegut for Pot Fried Shrimp and sample Chef Dana Honn’s Jazz Fest Shrimp and Vegetable Tacos.

There’s a new direction in a centuries-old industry. In this episode of Louisiana Coastal Cooking we travel to Grand Isle, one of the prime spots for off-bottom oyster cultivation, to meet a pioneer in the state’s new aquaculture industry. Then back in New Orleans we sample dishes featuring the premium hand-picked Gulf oysters - Oysters with Bayou Verde Mignonette and Fried Oyster Salad.

This time on Louisiana Coastal Cooking we’re celebrating the state’s prized oysters. We head to Terrebonne Parish for a history lesson on the early oyster industry. Then we meet oyster purveyors in Jefferson and Orleans Parishes to sample dishes featuring the marine mollusk - Charbroiled Oysters, Fresh Shucked Oysters with Cocktail Sauce, and Combination Pan Roast, a seafood dressing.

Today on Louisiana Coastal Cooking we check out wild game and seafood dishes at Cook-Off for the Coast, an annual competition that raises awareness about coastal restoration. Then we sample dishes that reflect the competition’s deep appreciation for outdoor life in Louisiana – cook-off crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.

Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.

Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.

Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.