SEAFOOD DISHES

New Orleans and southern Louisiana are blessed with an abundance of fantastic seafood -- from delectable crawfish, shrimp and blue crabs to myriad types of fresh and Gulf fish, and even the now-plentiful alligator, there's something to please just about everyone.

Alligator

• Alligator Sauce Piquante

Crab

• Chef Robert Bruce's Crabmeat Cheesecake with Pecan Crust, the signature appetizer from New Orleans' fabulous Palace Café
• Crabmeat Mornay
• Chef Goffredo Fraccaro's famous Crabmeat Ravioli from La Riviera Restaurant in Metairie
• Louisiana Lump Crab Cakes with Tasso Tartar Sauce and Corn Maque Choux, from Catahoula's Restaurant, Grand Coteau.
• Stuffed Crabs, a New Orleans classic

Crawfish

• Boiled Crawfish (or crabs, or shrimp)
  • Kräftor: How they eat crawfish in Sweden.
• Crab, Crawfish and Shrimp Boil Seasoning
• Crawfish Bisque, perhaps the grandest dish in our cuisine.
• Crawfish Boulettes: little breaded and fried crawfish meatballs
• Crawfish Carolyn, from Christian's Restaurant -- crawfish tails in a rich cream sauce with Parmesan cheese and brandy, finished under the broiler.
• Crawfish Curry with Mango Chutney, from Bayona
• Crawfish Étouffée
• Crawfish Manicotti, from the late Lafitte's Landing
• Crawfish Pasta, inspired by the Jazzfest favorite "Crawfish Monica"®. This dish works well with shrimp, oysters or crabmeat as well.
• Crawfish Pie
• Crawfish Risotto, from Mr. B's Bistro
• Crawfish-stuffed Bell Peppers with Creole sauce, which can also be made with shrimp or crabmeat

Fish

• Catfish Courtbouillion, one of the ultimate Cajun dishes, best cooked outdoors over an open fire. Recipe, technique and interview from Marc Savoy, Albert Rozas and Sarah Savoy of Eunice, Louisiana

• Catfish Pecan Meunière
• Grilled Creole-seasoned Salmon, with Tomato-Parmesan Linguine
• Herb and chipotle crusted fish with smoked mushroom aioli and gingered vegetables, from Bella Luna Restaurant
• Parmesan-Crusted Lemonfish with a Sweet Corn Maque Choux, Crabmeat and Summer Truffles, from Chef John Besh of Artesia
• Sweet Potato Crusted Catfish with Andouille Cream Drizzle, from the Red Fish Grill (outside link)
• Broiled tilapia with sweet potato crust and vanilla cream sauce, from the late, lamented Gabrielle Restaurant

Oysters

• Charbroiled Oysters, as served at Drago's in Metairie.
• Mamère's Brown Oyster Stew in Pastry Shells, from Chef John Folse (via WWOZ).
• Oysters Bienville
• Oysters Carnival, from the late LeRuth's Restaurant
• Oysters en brochette
• Oysters Gabie, from Chef Greg Sonnier of the New Orleans Grill at the Windsort Court, and the signature appetizer of his former restaurant Gabrielle, New Orleans
• Oysters Rockefeller
• Oyster Shooters from The Palace Café
• Oyster Shooters from Uglesich's

Scallops, Mussels, Clams and other Shellfish

• Pan-Seared Scallop on Saffron Asparagus Risotto with Fried Spinach and a Tomato Saffron Broth, Chuck's take on a dish inspired by an Emeril Lagasse creation
• Seared Scallops with Artichokes, a superb dish that's a signature of the Pelican Club

Shrimp

• Barbecue Shrimp, New Orleans-style ... no barbecue pit involved!
• Chef Emeril Lagasse's savory Shrimp and Andouille Cheesecake with Creole Mustard-Tomato Coulis
• Shrimp Remoulade
• Shrimp and Tasso Pasta from Alex Patout's Restaurant
• Shrimp Tchefuncte: Creole-seasoned shrimp sautéed with mushrooms and scallions in a Creole lemon meunière sauce, from the Palace Café
• Shrimp Uggie, from Uglesich's Restaurant. Hot and spicy!
• Stir-Fried Shrimp with New Orleans Rum, Creole with an Asian twist, from Chef Jacques Leonardi of Jacques-Imo's Restaurant
• Jamie Shannon's Tasso Shrimp with Five-Pepper Jelly and Crystal Hot Sauce Beurre Blanc, from Commander's Palace

 
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Chuck Taggart   (e-mail chuck)