For the past 6 months or so I have been working the Louisiana Seafood Board (via a 3rd Party) to develop and photograph different seafood recipes for there FB page as well as their own recipe database. Ever since the BP oil spill there has been a certain “stigma” attached to seafood products from the Gulf and it has been extremely detrimental to Gulf Coast fisherman and the local economies that count on this industry. The Louisiana Seafood Board was tasked with restoring faith in Louisiana’s seafood industry as well as for lack of a better phrase “Promote the hell out of it.” They hired Chef Brian Landry, formerly of Galatoire’s, to use his knowledge and experience with Gulf Seafood to help spread the Gospel of Louisiana Seafood.
In late July in conjunction with one of my local favorite restaurants, Wine Country Bistro, Chef Landry ,along with Chef Anthony Felan of WCB & Chef Michael Brady of Fresh, did two dinners celebrating the bounty of the Gulf. Through my friendship with the owners of Wine Country Bistro I was invited to hang out in the kitchen and document the first night of the Seafood dinner.
I ended up taking over 300 pictures and tasting some really great seafood dishes. Here is to Louisiana Seafood……enjoy.
For your Friday viewing pleasure. This is a recipe I created for the Louisiana Seafood Promotion & Marketing Board’s Seafood Fitness promotion. If you don’t want to do a wrap you could also make into a salad and use those pre-baked tortilla shells for taco salads.
Go here for the Recipe. Enjoy 
Here is my latest creation for the Louisiana Seafood Promotion & Marketing Board,its been awhile since the last one but there are lots more to come.
Head on over to their Facebook Page for the recipe or their main site.
Sort of a “fish salad”………..
Recipes on the LSP&MB’s Facebook or their website. Remember to LIKE the Facebook page to keep up with all the new offerings.
My latest contribution for the Louisiana Seafood Promotion & Marketing Board. This dish came about by taking something familiar like the Louisiana Crab Cake and taking those flavors and turning them into an entree course.
For the Recipe you can go to the LSP&MB’s Facebook page or their website. Enjoy.
Go to LSP&MB’s Facebook page or their Website for my Recipe.
This is my latest creation for the Louisiana Seafood Promotion & Marketing Board. As usual go to their website or their facebook page for the complete recipe.
Stay tuned for the recipe for the Crawfish Butter.
Enjoy
This is my 2nd dish for my work with the Louisiana Seafood Promotion & Marketing Board. Please go to their facebook page for the full recipe.
Any firm fish can work as well. Catfish would be a good alternative if Black Drum is hard to find locally.
Recently I was commissioned* by the Louisiana Seafood Promotion & Marketing Board to create and blog about recipes highlighting Louisiana’s abundant supply of seafood. This is the first of many recipes I have and will create for them. We will be creating three recipes a week spotlighting the different types of seafood Louisiana has to offer. Please go to the LSPMB facebook page and “LIKE’ it to follow along with and view the FULL recipes as well as their website : Louisiana Seafood.
This recipe came about by my wife and I’s love of Greek food. This pizza has all the flavors of a traditional gyro with grilled gulf shrimp added in place of lamb or chicken. This could be an easy weeknight dinner dish or a relaxing weekend meal hanging out with friends and family around the grill.
* I am being paid to develop and blog about these recipes.
