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Delcambre is a town in Iberia and Vermilion parishes in the U.S. state of Louisiana, located 9 miles (14 km) east of Abbeville on Louisiana Highway 14 [3] in the Cajun Heartland of Acadiana. Bayou Carlin, also known as the Delcambre Canal , passes through the town and is home for much of the local fishing industry.
Nationally, 80% to 90% of seafood is imported, with half of that being farm-raised, according to the Louisiana Seafood Promotion and Marketing Board. Louisiana is the second-largest seafood ...
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
Grilling—direct heat on a shallow surface, fastest of all variants; sub-variants include: Charbroiling—direct dry heat on a solid surface with wide raised ridges. Gridironing—direct dry heat on a solid or hollow surface with narrow raised ridges. Griddling—direct dry or moist heat along with the use of oils and butter on a flat surface.
The winner of LASCO will represent Louisiana at the Great American Seafood Cook-Off (GASCO) in New Orleans on Saturday, August 3, at the Ernest M. Morial Convention Center.
Griddling—direct dry or moist heat along with the use of oils and butter on a flat surface; Braising—combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish
Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. [8] Any combination of meat or seafood can be used. [9] Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9]
Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. [1]