Collection:LPB

Genre: Cooking

Place Covered: New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1997-09-06

Duration: 00:25:21

Subjects: Cooking (Greens) | Cooking (Crabs) | Cooking (Seafood) | Cooking (Shrimp) | Cooking (Potatoes) | Cooking (Sweet potatoes) | Healthy cooking | Cooking, American -- Louisiana style | Cooking (Crawfish) | Cooking (Corn) | Cholesterol | Commander's Palace (Restaurant)

Contributors:

• Patrick, Kelly Host
• LaFleur, Donna Producer
• Johnston, Ruth Pope Producer
• Shannon, Jamie Guest
• Eberhardt, Barbara Interviewee

In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from September 6, 1997, Nutritional Chef Kelly Patrick prepares dishes centered around Louisiana Shellfish. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares a Crawfish Bisque. Then she heads to Commander’s Palace, a famous New Orleans restaurant owned by the Brennan family. There she meets with Chef Jamie Shannon who prepares Seared Shrimp with Greens and Sweet Potatoes. Chef Shannon emphasizes using fresh, local ingredients in all his recipes. Next Chef Patrick heads back to the kitchen to cook a Spring Salad with Blue Crab and Barbecued Shrimp with Sweet Corn and Roasted Potatoes. Finally, Chef Patrick speaks with Barbara Eberhardt, a Dietitian at LSU’s Pennington Biomedical Research Center. They discuss the health benefits of eating local, Louisiana seafood and the effects of good and bad cholesterol on long-term health. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.