A Tribute to the Industry

Between the bayous and the River and the coast, and all the streams and bodies in between, Louisiana’s identity is one indelibly tied to its water. For centuries the intricate and uniquely inundated landscapes of this swampy state on the coast have by turns compelled and constrained the ways in which we live here. Our relationship with the surrounding waters has dictated our architecture, our traditions, our economy, and—perhaps most powerfully—our cuisine.  

At our October 2020 “Beyond the Boat” Supper Club, presented  in partnership with the Louisiana Seafood Promotion Board, our guests will both explore and celebrate the rich bounties of the local seafood industry, guided by the seasoned hands of Houmas House’s own Chef Jeremy Langlois.

 “We are so lucky to have been born here,” said Langlois. “With all of the magnificent food coming right out of the Gulf and our swamps—it’s so special to have this identity and food culture and all its uniqueness.” 

[Read our first profile of Chef Jeremy Langlois, from our August 2017 issue, here.]

The challenge, of course, for the ambitious chef, is how in the world to fit it all into only three courses: “I knew I wanted some kind of fish, crawfish, crab, oysters, and shrimp on the menu—so how do I showcase as many as possible?” 

Playfully, is how. Take an idea, some familiar and beloved approach to cuisine, then elevate it with the decadent flavors of fresh Louisiana seafood. 

Langlois starts with a layering strategy—stacking succulent jumbo lump crabmeat, painted delicately in remoulade, with ricotta herb cheese and his signature homemade pasta in a deconstructed lasagna, finished sharply with a tomato vinaigrette dressing. 

 “We are so lucky to have been born here. With all of the magnificent food coming right out of the Gulf and our swamps—it’s so special to have this identity and food culture and all its uniqueness.” —Jeremy Langlois

Following this fleeting reference of overseas cuisine, Langlois returns to the bayou with another homage—this one to his mentor, Chef John Folse. Dubbed the Louisiana Seafood Jamboree, the main course of the evening recalls the storied seafood platter once served at Lafitte’s Landing, which was traditionally served with a heavy helping of jambalaya on the side. For our dinner, Langlois will forego the grease and present a perfectly pan-seared filet of speckled trout, dribbled with a Tabasco buerre blanc on a dish made bright by local vegetables and a jambalaya risotto, featuring fine-diced Andouille sausage folded in with crawfish and shrimp—completing the parade with a garnish of stone-meal fried oysters. 

Before you go, a wedge of Bouche Noir, sparkling with fresh mint, offers a final nod to the vital role of seafood in Louisiana culture—sending you away with the hint of crawfish boil—snuck subtly into your whipped cream—on your tongue, and on your mind. 

Country Roads' "Beyond the Boat" Supper Club takes place on October 11. Get your tickets here, at bontempstix.com.