Seafood gumbo, a blend of roux, vegetables, and protein from the Gulf, involves a few more steps than traditional Louisiana gumbo.
Stacy Spedale, a chef at t’Pot Noir Cajun Kitchen in Lake Charles, said the key to a good gumbo is all in your base.
Read MoreThe Environment and Health Council of Louisiana cordially invites local fishermen, shrimpers, and agricultural specialists to attend our “Seafood and Louisiana” conference, an event where local and national experts will speak on the ongoing issues impacting Louisiana’s seafood industry.
Read MoreCrisp mornings feel great across North Louisiana, yet the same dry stretch that helps harvest can complicate the start of crawfish season. Producers from Caddo and Bossier to the Delta parishes watch rainfall, pond levels, and water temperatures as closely as any market chart. The big question is simple: will the current dryness slow early crawfish?
Read MoreThree Louisiana men were recently cited by Louisiana Department of Wildlife and Fisheries enforcement agencies for fishing more than 150 pounds of brown shrimp over the legal limit.
Agents cited Jose Ernesto Canales, 38, Victor Funes-Carcamo, 43, both of Baton Rouge, and Roy Junior Rowley, 48, of Denham Springs, for violating Wildlife Management Area (WMA) rules.
Read MoreThe state of Louisiana has withdrawn permit applications for one of its largest coastal restoration efforts, the Mid-Breton Sediment Diversion Project on the east bank of Plaquemines Parish.
The project would have channeled up to 75,000 cubic feet per second of Mississippi River water and sediment into Breton Sound to build wetlands.
Read MoreDr. Mike Strain joins the show to share updates on Louisiana’s agriculture and fire prevention efforts. He began by celebrating the abundance of certified Louisiana seafood, especially shrimp and the upcoming crawfish season. With over 360,000 acres of farmed crawfish and favorable weather, the state anticipates a strong harvest with larger crawfish and lower prices, potentially around $2.34 per pound. Louisiana leads the nation in aquaculture, including oysters and crawfish, which are vital to its economy.
Read MoreA Texas man was cited after Louisiana Wildlife and Fisheries agents seized thousands of pounds of shrimp off the Cameron Parish coast.
On Sept. 29, LDWF agents were patrolling in the Gulf when they saw a boat actively shrimping.
Read MoreGrand Isle, Louisiana, U.S.A.-based oyster brand Grand Isle Jewels has landed a distribution deal with Tucker, Georgia, U.S.A.-based Inland Foods, a national supplier of specialty products.
Read MoreIt seems that restaurants in the Monroe and Ruston areas need a little work in telling diners about the source of their shrimp. SeaD Consulting went to 24 restaurants, and Founder David Williams said none of them said anything about the possibility of their shrimp being imported, as required by law.
Read MoreU.S. Senators Bill Cassidy, M.D. (R-LA) and Cindy Hyde-Smith (R-MS) have introduced the India Shrimp Tariff Act, aimed at protecting Louisiana’s shrimp and catfish industries from unfair competition.
Read MoreAugust McHugh has always had a passion for oyster shucking.
He joined other oyster farmers Thursday at Deanie’s Seafood in Metairie to introduce a new oyster brand, the Grand Isle Jewel.
Read MoreSenator Cassidy introduced the India Shrimp Tariff Act this week, proposing a 40% tariff on shrimp imported from India by 2028. Mike Anderson II, owner of Mike Anderson’s restaurant, said this would be great for business.
Read MoreThe Louisiana Department of Health is urging caution after a fifth person has died from Vibrio vulnificus. Those five are among 26 Louisiana residents who have been infected by the bacteria that naturally live in coastal waters and are found in higher numbers in the warmer months of May through October. State Epidemiologist Theresa Sokol says it’s a very severe disease.
Read MoreThe brand, which markets off-bottom oysters grown using a technique pioneered in Grand Isle to protect against storm damage and coastal erosion, is now expanding its presence across the Southeast and Texas. The initial soft launch saw nearly 10,000 oysters distributed, prompting Inland Foods to broaden the rollout.
Read MorePeople in Louisiana continue to die after eating food that has the Vibrio Vulnificus bacteria in it. Other Gulf States, such as Texas and Florida, also have to worry about the bacteria, according to the Louisiana Department of Health.
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