– a col le ction of Louisiana recip es –
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ocal Louisiana foodies are popping up on Instagram from all over the state now. Sharing their favorite recipes and places to dine, along with mouthwatering photos of the plates in front of them. Check out this seafood recipe collection, highlighting some of Louisiana’s fun food social accounts to follow. Between all of these great Louisiana food influencers they have over 300,000 followers! They are great Louisiana Ambassadors and they keep us inspired to keep Louisiana Seafood on our plates. So check them out, give them a follow and try out something new! @LouisianaLtGov
www.LouisianaSeafood.com
@getupchowdown A M A NDA , CL A IR E , A ND RY N L A K VOLD We are three sisters—Amanda, Claire and Ryn Lakvold—from Baton Rouge, LA and we run the Instagram @getupchowdown. In 2017 we decided to start sharing our food adventures, mostly from restaurants in BR and NOLA. Being a part of the BR/NOLA foodie community has been such an amazing experience and we love being able to share and support local restaurants!
Ingredients • • • • • • • • • • • •
Louisiana Shrimp Ceviche
1lb Shrimp (chopped) ½ cup Red Onions 1 cup Cucumber 1 cup Tomato 1 Jalapeno ½ cup Cilantro Juice from 1 Lime Juice from 1 lemon Juice from ½ Orange 1 cup Avocado ½ teaspoon Salt 2 tablespoon Olive Oil
Directions
1. Boil water in a pot, add shrimp to boiling water, and let cook just until pink and opaque. (about 1 minute) 2. Drain shrimp then transfer to a bowl of ice water to cool. Drain well then chop shrimp into small pieces 3. Toss shrimp with fresh lime, orange, and lemon juice. 4. Marinate in the refrigerator for at least 1 hour. 5. Combine shrimp and juice mixture with tomatoes, red onion, cilantro, jalapeno, and cucumber and season with salt and spices to taste. 6. Marinate in the refrigerator for 15 minutes. 7. Add the chopped avocado to the shrimp mixture, toss gently, and serve with tortilla chips.
@adamceats A DA M CH AU V I N I was born and raised in Acadiana, attended the University of Louisiana at Lafayette, lived in New Orleans for several years and now live back in Lafayette with my wife and 3 children. I began a “food journey” many years ago in South Louisiana and while traveling around the country for work. With the support and inspiration of my beautiful wife, this little hobby has turned into a quest to share and inspire you to experience some of the wonderful things that our little part of the world has to offer.
PHOTO BY CASEY LINDSEY
Gulf Red Snapper over Crawfish Maque Choux With Sauteed Okra and a Creole Mustard Vinaigrette This is not a very difficult dish to prepare, but a little planning will go a long way. I have listed each part of it in the order that I cooked them so that all of it was ready for plating, hot and ready to eat.
FOR THE MAQUE CHOUX:
Ingredients • • • • • • • • • • • •
4 ears each of yellow and white corn, shucked, kernels removed and cob milked OR, 7-8 cups of frozen or canned corn 1 pound of Louisiana crawfish tails (I used Richard Farms) 1 stick of butter 1 medium onion - finely chopped 1 green bell pepper - finely chopped 1 vine ripened tomato - seeded and finely chopped 2 cloves of garlic - minced 1 bay leaf 1 1/2 teaspoon creole seasoning salt and pepper to taste
Directions
1. Melt butter and saute onions and bell peppers until tender and translucent. 2. Add garlic and cook for about 30 seconds. 3. Add the rest of the ingredients, except for the crawfish tails. Cook uncovered, stirring until desired tenderness. For this recipe I only cooked until the corn was hot through and through to maintain a spring, almost crunch for the final dish. 4. Add the crawfish tails for the last 5 minutes then remove from the heat. 5. This will make 7-8 full servings or more for sides. 6. Freeze any leftovers for up to 6 months.
FOR THE OKRA:
Ingredients • • • •
About 16 medium sized, sliced okra pods (mine were about 4 inches long) 2 tablespoons of olive oil Salt and pepper to taste Sprinkle of cayenne (optional)
Directions
1. Heat olive oil on medium to high heat until shimmering. 2. Crank the heat up to high and add the okra. 3. Season and begin stirring quickly for 2 - 3 minutes. I find that cooking okra quickly helps avoid sliminess and maintains a vibrant green color and texture. 4. Pour into a bowl with a paper towel or into a colander. 5. This makes 4 small side servings for the final dish.
FOR THE FISH:
Ingredients • • • • •
4 - 5 or 6 ounce filets of Red Snapper Any firm, white gulf fish will do 2 tablespoons of butter Salt, pepper and creole seasoning to taste Sprinkle of cayenne (optional)
Directions
1. Season the filets to taste. 2. Melt the butter on medium-high heat. 3. Gently place the filets in the pan. These were rather thin, less than half an inch, and took about 90 seconds per side to cook through without overcooking them. I cooked until the flesh was firm and just starting to become flaky. 4. Place each completed piece on a dish and drizzle the creole mustard vinaigrette on top of the okra with some on the side to enjoy with the rest. Serve, and enjoy!
This recipe is inspired from a dish by Holly Goetting, Executive Chef at Charly G’s in Lafayette, Louisiana.
IF YOU WANT A FANCY PRESENTATION FOR YOUR FAMILY AND GUESTS FOLLOW THESE SIMPLE STEPS: 1. 2. 3. 4. 5.
Place about 2 tablespoons of the creole vinaigrette on one side of your plate. Using the tip of a spoon, from the middle of the vinaigrette, spread it out from one side of the plate to the other. Spoon about 1 cup of the crawfish corn maque choux on the other side of the plate. Place the filet of fish on top of the maque choux Place 1/4 of the cooked okra on top of the vinaigrette, extra style points for a few on top of the filet as well. Enjoy!
@ShreveportsBestEats SIER R A H AY E S I’m Shreveport Louisiana born, and I was raised in several cities. I moved back in 2012. I run the @ShreveportsBestEats page on Instagram with the hope of bringing recognition to the local restaurants and the variety of food we have in Northern Louisiana. Fun Fact: My favorite restaurant seafood dish: Pecan Crusted Catfish at The Blind Tiger. I’ve never had anything I didn’t like here, but this dish really stands out for me.
Louisiana Gulf Garlic Butter Shrimp
Ingredients • • • • • • • • • • • • • •
2 pounds fresh gulf shrimp(I like to use large or jumbo) in their shells with heads removed 1 cup butter 3/4 cup extra virgin olive oil(infused with any of your favorite herbs to enhance the flavor! I use a rosemary, Oregano, and garlic infused EVO) 1 cup chicken stock 2 tablespoon lemon juice 7 tablespoon Worcestershire sauce Minced garlic cloves to taste(I like to add a LOT, measure with your heart!) 1 tablespoon Oregano 1 tablespoon Rosemary 2 teaspoon Black pepper Your favorite Cajun seasoning to taste Chopped green onions 4 shallots, chopped French bread for dipping!
Directions
Melt butter together with olive oil, add chicken stock, and toss in the chopped shallots and garlic cloves into mixture. Cook until shallots turn translucent. Turn down heat and add all other herbs/seasoning Worcestershire, and lemon juice. Let simmer on low for about 15 minutes, turn the heat to medium, add shrimp and cook until shrimp are cooked through(about 15-17 minutes) Serve topped with green onions, over rice, or with French bread(toasted or plain according to your preference) for dipping!
@TheCajunKetoChef BA R RY ENGOLIO Born in New Orleans, now in Baton Rouge, I feel my biggest impact to the Louisiana Community is converting all Cajun and creole Cuisine to low carb or Keto. Brings me a lot of joy to help people reduce their weight and improve their health Favorite restaurant dish to order: Drago’s Seafood charbroiled oysters
Easy, Keto-friendly Cajun Shrimp Etouffee Ingredients • • • • • • •
2 sticks of butter 16 oz holy trinity (onion, bell pepper and celery) One tablespoon of your favorite Cajun or Creole seasoning Quarter teaspoon of salt 1/2 to 1 teaspoon of cayenne pepper 1/2 teaspoon of paprika Quarter cup of Raos marinara sauce
• 2lbs peeled deveined shrimp
Directions
1. Let it all cook down for about 30 minutes then add quarter cup of heavy whipping cream and a cup of shrimp stock 2. Add 2 lbs of peeled deveined shrimp
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@Eat.Drink.Br.Nola MORGY F UGA R I NO I was born and raised and have lived in Louisiana my entire life. I have Cajun roots and married into an Italian family, so my life has always revolved around food, both cooking and trying local restaurants. For the past four years I have shared my personal cooking, as well reviews of the restaurants I have visited in and around Baton Rouge and New Orleans on Instagram, building a following of over 10,000 people as a local foodie. I was most recently nominated as a candidate for Favorite Local Instagrammer in 225 Magazine’s Best of 2021. Favorite seafood dish in BR: I have a few seafood dishes in BR that I love, but my top three favorites are the Fish Katie at Ruffino’s, the Shrimp Champagne at Gino’s, and the fried oyster poboy at Jed’s Local Poboys.
Ingredients • • • • • • • • • • • • • • • •
2 lbs Louisiana crawfish tails 1 stick unsalted butter, plus 3 tbsp 1 large onion, chopped 1 large bell pepper, chopped 3-4 stalks celery, chopped 6-8 cloves garlic, chopped 8-10 green onions, chopped 1/4 cup flour 1 tablespoon tomato paste 1 1/2 cups crawfish stock, chicken stock, or water 1 tablespoon Cajun seasoning 2 teaspoons black pepper 1/2 teaspoons cayenne pepper 2 teaspoons Worcestershire sauce 2 teaspoons Crystal hot sauce 1 tablespoon lemon juice
Crawfish Étouffée
Directions
Melt the stick of butter on medium heat in a heavy cast iron or enameled cast iron pot. Add onions. Sauté/smother onions in butter on medium for 7-10 minutes, stirring often. Add Cajun seasoning & half of black pepper to onions while sautéing. Add celery, bell pepper, & whites of green onions. Sauté for 7-10 minutes on medium heat, stirring often. Add garlic. Sauté for 1-2 more minutes. Add tomato paste to center of pot. Cook paste, stirring constantly, for 2 minutes. Sprinkle flour over entire mixture of vegetables and tomato paste. Cook on medium, stirring constantly for 2 more minutes. Add crawfish tails, including liquid if using frozen tails. Add stock or water. Stir well to combine. Add rest of black pepper, cayenne pepper, Worcestershire sauce, & hot sauce. Stir well. Bring to simmer. Lower temp. Cover and simmer on low for 20 minutes, stirring every 5 minutes to prevent sticking. Taste for seasoning. Add more seasoning if needed. To finish, add 3 tbsp butter, lemon juice, & green onions. Simmer on low for 5 more minutes. Serve over rice or fish and garnish with green onions and lemon wedge.
All these recipes and more can be found at www.LouisianaSeafood.com
@thevintagefork LIZ SM I T H Hi! I’m Liz. A lover of all things food & travel. My husband, Petey, and I enjoy time together in the kitchen and running the roads. I’m also a brand new mom trying to figure out things day by day! Follow along for recipes, travel tips, new mom life, and much more.
Ingredients • • • • • • • • • •
Mediterranean Shrimp Salad
1 cup uncooked quinoa 1 lb shrimp 2.5 cups diced cucumber 2 cups cherry tomatoes, halved 3/4 cup diced green onions 1 handful spinach 1/2 cup chopped parsley Juice from 2 lemons 1/4 cup olive oil salt, pepper, & Cavenders Greek Seasoning to taste
Directions
1. Cook quinoa. I do this in my rice cooker with 2 cups water. 2. Cook shrimp in a skillet and season with Cavenders Greek Seasoning. 3. Dump cooked quinoa into a bowl and immediately add: spinach, olive oil, & lemon juice with salt & pepper to taste. 4. Next add cucumbers, tomatoes, parsley, & shrimp. 5. Stir together and season more if needed. Chill in fridge for at least an hour before serving.
Visit www.thevintageforkblog.com for more recipes!
@lilfoodiezla CU LL EN A ND BROOK S Lil Foodiez features two brothers (Cullen, 4, and Brooks, 1) who are some of Louisiana’s youngest and cutest food influencers. They love going to restaurants throughout south Louisiana and taking “foodie pix” for their more than 2,000 followers on Instagram and Facebook, shining a light on their favorite restaurants and promoting the food that makes growing up in south Louisiana so fun (and hungry).
Ingredients • • • • • • • • • • • •
Louisiana Boiled Crawfish
35-40 lbs of live Louisiana crawfish Approximately 40-50 quarts of water 4.5 lb canister Zatarain’s crawfish, shrimp, and crab boil seasoning 1/4 cup of cayenne pepper 1 cup of Zatarain’s liquid crawfish, shrimp, crab boil Four lemons Four oranges Four onions 3-4 fresh garlic bulbs Two 12-ct packages of mini corn on the cob (frozen or fresh) Two 8-oz packages whole mushrooms (frozen or fresh) One 16-oz package of Brussels sprouts (frozen or fresh)
Directions
1. Put live crawfish into a large container or ice chest and clean them thoroughly with running water (until the water is clear), removing any straight tails 2. Fill a large aluminum pot a little more than halfway with water (recommend 82-quart pot, but use what is available and adapt recipe accordingly) 3. Bring water to a boil 4. Add in crab boil (powder and liquid), cayenne pepper, lemons, oranges, garlic, and onions 5. Bring water back to a boil 6. Add the crawfish to the boiling water 7. Bring water back to a boil; once water is boiling again, let it boil for 3-4 minutes and cut the fire off 8. Add corn, mushrooms, and Brussels sprouts; let crawfish and veggies soak for 25-30 minutes 9. Pull the basket out of the water and drain thoroughly 10. Pour onto a table topped with a protective covering (newspapers, plastic bags, etc.) and enjoy
@nickybyrdie_1973 CH ER L E V IS I’m proud to have been born and raised on the bayou in Louisiana. It makes me passionate about being an influencer for the state I love, by promoting local brands and Louisiana seafood. Inheriting a love for cooking from my Chalmette daddy, Robert Levis, led me to create a foodie page to honor his memory. By recreating his recipes, and developing my own, I feel I’m continuing his legacy.
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Crawfish Étouffée Soup
4 lbs. peeled deveined LOUISIANA crawfish tails with fat 2 sticks unsalted butter 1 1/2 tablespoon canola oil 1 cup flour Trinity chopped fine (2 yellow onions, 2 green peppers, 1 1/2 cup celery) 1 red bell pepper chopped fine 2 (32 oz) containers seafood stock 1 (32 oz) less sodium chicken broth (use 1/2, reserve other 1/2 if needed) 1 tablespoon tomato paste 1 regular can petite diced tomatoes undrained 1 regular can crushed tomato 4 cloves fresh garlic minced 2 tablespoon parsley ( more for garnish ) 1 1/2 tablespoons Tony Chachere’s Creole seasoning 1 teaspoon kosher salt or to taste 1 teaspoon smoked paprika 4 bay leaves 1 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 tablespoon + 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco hot sauce 1/4 capful Liquid shrimp and crab boil 1/4 teaspoon black pepper 1/4 teaspoon cayenne 2 Tablespoons fresh lemon juice 16 oz heavy whipping cream Bundle of green onions (the white and green of 2 green onions in dish) (the rest of the green for garnish) white rice for those who want it
Directions
1. Make Love to each step (take your time and enjoy it, it’ll taste better) 2. Make a butter roux including the oil. Add your Trinity to cool it off (season it a bit). Add garlic towards end of this step. After softened completely, add paste “fry” that mixture to bring Flava (brown it a bit, but don’t burn!). Add tomatoes, deglaze the pot to get any “good good” up. Add seafood stock and bring to a boil, add seasonings, sauces, liquid boil, and bay leaves as it comes up. Add parsley and the 2 green onions and lemon. 3. Simmer lid on at least 1 1/2 hour 4. Simmer lid off at least 1 hour, adding at least 1/2 of the chicken broth (other 1/2 as needed) 5. Add crawfish with fat . Add heavy whipping cream and simmer lid off 10 min or until tails are like you like em’. 6. End result should be like a soup and served in bowls. Garnish with green onions and 7. parsley for those who like it (I don’t, lol) This Louisiana dish made with Louisiana seafood will make you slap ya mama, honey! Love, Nicky Byrdie
All these recipes and more can be found at www.LouisianaSeafood.com
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