If You Give a Man a Fish . . .

Louisiana culinary experts share surprisingly simple ways to use local, catchable seafood

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I know what you’re thinking: “Summer? How can it be summer? It’s barely been spring!” And it’s true, most of us have found ourselves stuck indoors for nearly a whole season, racing into grocery stores for only the bare necessities and slathering on hand sanitizer the minute a strange particle touches our skin (Pollen? Viral clump of doom? Who can say?). The good news is that the fish and mollusks of our lakes and oceans have no idea about the waning chaos on our foreign shores, and await, as always, to do their thing as the centerpiece of Louisiana summer cooking. So, to kick off the sunniest side of the year, we’ve asked a handful of chefs about some local, catchable seafood recipes  beyond the go-to deep fried, etouféed staples we’ve become so comfortable with, and easy enough to turn even the most unpracticed home chef into a culinary whiz.  

Lucien's Shrimp Spaghetti

by Melissa Martin of Mosquito Supper Club

Chargrilled Oysters

by Ryan Trahan of Vestal

Crawfish Enchiladas

by Jude Huval of Pat's Fisherman's Wharf

Mango-Crab Spread

by Lauren Guidroz of Morel's Restaurant 

Seafood Salad

by Chris Motto of Mansur's on the Boulevard