Top Fifteen Seafood Recipes of 2014
| Louisiana is the largest commercial fishery in the contiguous US. In fact, each year Louisiana fishermen land more seafood than their counterparts in Virginia and California combined. It's no wonder, then, that recipes containing Louisiana seafood are the most popular with our readers. Look for the Louisiana Seafood logo when you shop and be assured it's the best you can buy. |
|
15. |
 |
Seafood GumboA Louisiana icon, there are as many gumbo recipes as there are cooks. This one contains tomatoes, which sets it apart from gumbos you'll find in other parts of the state. |
14. |
 |
Louisiana Crawfish PieThis recipe was created by Chef Darin Nesbit, of the iconic Dickie Brennan and Co. group of restaurants. Loaded with two pounds of Louisiana crawfish tails, it is a thing of beauty. |
13. |
 |
Artichoke and Seafood DipThis recipe takes the classic artichoke dip and elevates it to an entirely different level with the addition of shrimp, crab meat, and a generous sprinkle of cayenne pepper. |
12. |
 |
Emeril's Grilled Shrimp with Mango SalsaThis is one you'll make over and over on warm summer evenings, but it brings a bright taste of summer to a cold winter night, too. |
11. |
 |
Patrick Mould's Corn & Crab BisqueChef's Note: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab is the best ... Worry about the calories later. |
10. |
 |
Don's Seafood's Jacked OystersYou can produce perfectly delicious oysters like this under your broiler in the oven. but the smoky flavor you get when you cook them over open flames adds so much. |
9. |
 |
Salmon CroquettesThis is a quick, tasty solution for a busy weeknight meal. We recommend you start with a fresh one-pound salmon fillet, poach it and proceed, but canned salmon works in a pinch. |
8. |
 |
Seafood Stuffed EggplantThis is one of those recipes you can prepare in advance, up to the point of putting it in the oven, and reserve, leaving you free to, say, enjoy a glass of wine with dinner guests... |
7. |
 |
Emeril's Cajun Shrimp StewFrom Emeril's cookbook Sizzling Skillets and One-Pot Wonders, this is the classic Cajun preparation for a hearty, warming shrimp stew. Leftovers are even better. |
6. |
 |
Southern Fried ShrimpThe key to non-greasy fried food is keeping your oil at at least 360℉. If you don't have a deep fryer that regulates its own temperature, buy an inexpensive candy thermometer. Non-greasy every time. |
5. |
 |
Shrimp ScampiThis recipe starts with a compound butter that can be prepared several days in advance, leaving you with nothing to do but boil pasta and clean and bake the shrimp. It's delicious any time of year. |
4. |
 |
Pan-Fried GrouperFrom the classic New Orleans Cookbook by Richard and Rima Collin, you make a pan sauce while cooking the fish, which is spooned over the top when serving. |
3. |
 |
John Besh's Pickled ShrimpCrisp, delicious Louisiana shrimp are marinated in a very flavorful brine for about 24 hours. They're great on a party buffet, atop a salad, or just eaten straight from the jar. |
2. |
 |
Tenderloin with Jumbo Lump CrabThis is feast food at its finest. A perfectly prepared beef tenderloin is topped with jumbo lump crab meat and a spoonful of Bernaise sauce. |
1. |
 |
John Folse's BlackEye Pea Battered Shrimp
Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University. |
Print page