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Local seafood, from redfish to choupique and gar?


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Restaurants & Bars New Orleans

Local seafood, from redfish to choupique and gar?

alfredck | | Sep 10, 2008 07:34 PM

I've realized that Louisiana cookbooks dominate my collection, with about a dozen books. Katrina foiled an earlier trip, but we're planning a visit in mid-December. I have a strong interest in local traditions and products and would really like to try authentic preparations of classic dishes. Therefore, any recommendations on restaurants for

1. blackened redfish (overpopularized I know, but from what I've read, an original Louisiana technique. I've had other fishes blackened here in California, and have done it myself, but am curious about the "real thing." If I'm lucky fishing, I will have fresh filets if any kitchen will prep them).

2. catfish or redfish courtbouillon

3. pompano in papillote (is this served anymore?)

4. barbecued shrimp

5. trout amandine (I may also have fresh trout filets)

6. crawfish etouffee (I know they will be out of season, but will settle for frozen)

Tips on gumbo, turtle soup, and anything else anyone cares to add are much appreciated.

Also, any pointers on some more obscure species? Would love to try goo, gar and choupique, especially as filets or steaks, and am interested in choupique caviar. I know they're considered "trash fish" by many in other parts of the country, which makes them all the more appealing to me. Any other local specialties are of interest. Don't mind poking around in the Atchafalaya basin or other outlying areas, and dives and shacks are perfectly fine. The more local character, the better.

Finally, are there any authentic food traditions available from the Coushatta or Chitimacha? No casino food please. Thanks.

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