The dish, once featured at Randolph’s Restaurant in Golden Meadow, holds a special place in the heart (and stomach) of many seafood lovers.
Gulf Fish Cha Ca La Vong speaks to Susan’s commitment to preserving New Orleans’ culture while embracing new and innovative ways to ensure its survival and evolution.
For a tasty twist on a Louisiana classic, try cookbook author Yvette Jemison’s Thai speckled trout!
“When you get fresh seafood here, you can’t beat it! Make it the star of the show!”
Looking for a spicy and refreshing appetizer? This miso, ginger & chili yellowfin salad will hit the spot.
This Creole Fritto Misto recipe by Liz WIlliams turns bycatch into bonus catch! Your seafood has never tasted so good.
Take two great things – a beignet and a crawfish – and you add those two together and you just can’t beat it.
This is a great, quick way to serve beautiful fresh head-on shrimp. Got someone coming over in 20 minutes? This is your go-to. Just try and dupe someone else into peeling the shrimp.