Spotlight on History
Louisiana Seafood Dishes
In honor of National Seafood Month and National Gumbo Day on October 12th, the LDMA is highlighting some of the best seafood recipes featured on LPB’s cooking shows through the years. Get inspired to make some classic Louisiana seafood dishes with the help of some of our favorite chefs, including John Folse, Leah Chase, Paul Prudhomme, and Ms. Lucy.
See Chef John Folse prepare Crabmeat Au Gratin, Stuffed Crab, and Marinated Crab Claws on this show celebrating lump crabmeat.
View Chef John Folse and Chef Leah Chase prepare Shrimp Remoulade together on the inaugural episode of A Taste of Louisiana.
Watch Chef John Folse and Chef Paul Prudhomme share a bowl of Shrimp, Crab & Okra Gumbo and discuss the variations of Louisiana cuisine and its influences.
See Chef John Folse visit the Crawfish Festival in Breaux Bridge and cook Crawfish Etouffee and Fried Soft-Shell Crawfish.
View Ms. Lucy and her guest, Chef Hans Korrodi, preparing catfish in two classic ways, Cajun Fried Catfish and Creole Blackened Catfish.
After an oyster dredging trip, watch Ms. Lucy and her daughter prepare Oyster Chowder and Fried Oysters in her kitchen.
Tag along with Ms. Lucy on a crawfishing trip on the Atchafalaya Spillway and see her prepare a Crawfish Pie in her kitchen.
View Chef John Folse preparing a Seafood Sauce Piquante and Crawfish, Corn & Potato Soup as he explores the Cajun influence on Louisiana cuisine.
Watch Chef John Folse and Chef Leah Chase prepare Baked Gaspergou and Creole Turtle Soup during a visit to Dooky Chase’s Restaurant.
See Chef John Folse prepare several oyster recipes, including Oysters Rockefeller Soup, Fire-Roasted Oysters, and Oyster Spaghetti.