We are the Twin Parish Port Commission at the Port of Delcambre, Louisiana. In conjunction with Louisiana Direct Seafood sponsored by Louisiana Sea Grant, the Port operates a unique seafood marketplace portal for local fishermen and sellers of retail and wholesale seafood. Consumers can purchase directly from the fisherman or seller for fresh catches by going to our website, www.DelcambreDirectSeafood.com, and seeing what's available. The consumer contacts the fisherman directly to make the purchase.
We also act as a business incubator by marketing and selling packaged seafood online at LouisianaDirectSeafoodShop.com. The online store provides and outlet for small fishermen and business who process their own catch.
The website, LouisianaDirectSeafoodShop.com, is dedicated to selling Louisiana seafood online mostly in frozen, packaged form. Some items such as fresh oysters, Southern Belle Oysters, are included.
Anna Marie Shrimp
1011 Highway 55
Montegut, LA 70377
985.209.2862
annamarieseafood@charter.net
Flash frozen fillets of snapper, grouper, shrimp, other as available
David Chauvin's Seafood Company
8238 Grand Caillou Rd,
Dulac, LA 70353
Phone: (985) 257-1200
kimchauvin@yahoo.com
Plate frozen shrimp and fresh
Faith Family Shrimp Company
8167 Redfish St.
Chauvin LA 70344
tel:985-637-0896
Blast Frozen Shrimp
Whole and Peeled Shrimp:
Gulf Crown Seafood Company, Inc.
306 Jon Floyd Road
PO Box 198
Delcambre, Louisiana 70528
(337) 685-4721
gulfcrown@gulfcrown.us
Frozen shrimp various sizes, 5 lb boxes
Ocean Harvest Wholesale, Inc.
605 Wilfred Landry
Delcambre, LA 70528
(337) 685-2530
Cell for Ruth Pitre: (337) 523-4741
Frozen P&D shrimp, all sizes
LDWF Wholesale/retail license required
Louisiana Blue Crab, LLC
Sheb Callahan
2042 W Veterans Meml Dr
Kaplan Vermilion LA 70548-6314
(337) 643 6090
Fresh lump white, backfin, and claw crabmeat
Fresh crab fingers
Shrimp and Gulf Fish
Corina Corina Seafood LLC
17947 HWY 3235
Galliano , LA 70354
Phone: (985) 637-2099
bryancorinamobley@yahoo.com
Fresh and flash frozen shrimp and oysters
Big D's Seafood, Inc.
459 Alice B Road
Franklin, LA 70538
(337) 924-8115
Cell for Doug Olander: (337) 201-0329
Fresh or frozen fillet black drum
Fresh shrimp in season
Captain Quincy's Seafood
2529 Bayou Dularge
Theriot, LA 70397
985-855-9813
Flash frozen whole flounder & fillets, fillets of black drum, sheepshead, garfish steaks, roasts, peeled shrimp, more
D&T Crawfish
Tricia Benoit
3140 Veterans Memorial Dr
Abbeville, LA 70510
(337) 893-5436
https://www.facebook.com/dandtcrawfish/
Fresh crawfish in season
Frozen crawfish tails, alligator
Ruby Rouge Seafood
6603 E Old Spanish Trail,
Jeanerette, LA 70544
(337) 579-8090
Live and peeled crawfish in season
St Mary Seafood & Marina
Daniel Edgar
155 Intracoastal Road
Franklin, LA 70538
(337) 923-7607
Live crabs in season
Soft shell crabs
Luke's Seafood
8239 Shrimpers Row
Dulac, LA 70353
985-563-4300
lseafood@bellsouth.net
Catfish:
Freshwater Seafood
Butch & Edna Smith
108 N Bonin Street
Loreauville, LA 70552
(337) 229-3474
Fresh filet basin catfish
Shrimp and other seafood:
Granger's Seafood
Cheryl Granger
9545 Placide Rd
Maurice, LA 70555
(337) 898-2368
Fresh shrimp in season
Frozen P&D shrimp 1 and 5 pound packages
Other seafood in season
Oysters:
Grand Isle Sea Farms
Farm location:
LA-1
Grand Isle LA 70358
Selling location:
3453 Valentine Road, Baton Rouge, LA 70816
225-223-7066
grandisleseafarms@gmail.com
They grow cultured oysters, the oysters grow off bottom in cages. The farm is located in Grand Isle in approved waters. We hand pick and package them in 100 count wax box.
Wilson's Oysters
1981 S Van Ave,
Houma, LA 70363
(985) 857-8855
Shucked and frozen oysters
Motivatit Seafoods
412 Palm Ave,
Houma, LA 70364
(985) 868-7191
Frozen and live oysters
Dried Shrimp
Lapeyrouse Seafood at the Robinson Canal, 6890 LA-56, Chauvin 985-594-2600
Al Marmande, Al’s Shrimp Co. 2978 Bayou Dularge, 985-868-5254
Lance Authement, Hi-Seas of Dulac, 6570 Grand Caillou Rd., 985-563-7183
Blum and Bergeron, 985-873-7561
Bait
La Bait Company
Joey Anzalone
Menhaden
19134 Live Oak Rd, Abbeville, LA 70510
Phone: (337) 898-3882
The HHS Office of Disease Prevention and Health Promotion (ODPHP) invites public and private sector organizations that support Healthy People 2030 (HP2030), the nation’s disease prevention and health promotion plan, to become a Healthy People 2030 Champion. Any organization may apply to be a HP2030 Champion. The selected HP2030 Champions will be recognized for their commitment and work toward achieving HP2030’s vision of a society in which all people can achieve their full potential for health and well-being across the lifespan. Letters of intent are currently being accepted.
Preheat the oven to 350 or grill to 400 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and the membrane. Place peppers cut-side up in a baking dish, cast iron skillet, or on a wire-rack, stacked closely together, ensuring they hold up-right.
Cook onions, bell pepper, celery, and butter until tender. Add mushrooms and cook until soft.
Add soups, garlic, parsley, green onions, pimento, and shrimp. Heat thoroughly until shrimp are cooked. Add salt and Tabasco, to taste, Stir in rice.
Fill the peppers with mixture and top each with a drizzle of olive oil and sprinkle of cheese and bread crumbs.
Oven: Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 5 minutes or so until the cheese is melted and lightly browned.
Grill: Add Cover with foil and grill for 10-15 minutes until bell pepper is soft, uncover and grill another 3-4 more until cheese is melted and there is a nice golden crust.
NUTRITION:Serving Size: 1 stuffed pepper. Servings: 8490 calories. 30g fat (14g saturated fat, 305mg cholesterol.) 2,180mg sodium. 37g carbohydrates (4g fiber, 8g sugar.) 22g protein.HEALTHY SWAPS:Lower Fat: 347 kcal (13g fats, 37g carbohydrates, 22g protein.) Omit butter. Instead saute vegetables in 2 Tbsp of olive oil. Omit the 4 Tbsp for drizzling on top. Use “Healthy Request” cheese soup and “98% fat-free” cream of mushroom soup. Use “reduced fat” pepper jack cheese. Lower Carbohydrates: 416 kcal ( g fats, 19g carbohydrates, 22g protein.) Substitute cauliflower rice in place of regular rice. Substitute 1oz. Pork rind crumbs in place of breadcrumbs. Substitute 1 cup each half and half and cream cheese in place of soups. Reduce onions to ½ cup. 416 kcal (29g fats, 19g carbohydrates, 22g protein.)Lower Sodium: 421 kcal. (24 g fats, 34 g carbohydrates, 20 g protein, and 739 mg sodium.) Substitute milk for cheddar cheese soup. Opt for unsalted butter, “No salt Added” cream of mushroom soup and cream of chicken soup. Use a salt substitute seasoning. 421 kcal. (24g fats, 34g carbohydrates, 20g protein, and 739mg sodium.)Dairy-free: If dairy-free (vegan) cheese soup and cream of mushroom soup is unavailable, substitute 2 cups of almond milk and 2 Tbsp flour. Use dairy-free (vegan) shredded cheese. Substitute olive oil for butter. 406 kcal (23g fats, 37g carbohydrates, 17g protein.)Gluten-free: 441 kcal (27 g fats, 31 g carbohydrates, 20g protein.)If gluten-free cheese soup and cream of mushroom soup is unavailable, or substitute with 8 oz package of light cream cheese and 1 ½ of milk of choice. Choose gluten-free panko crumbs or pork rind crumbs. 441 kcal (27 g fats, 31g carbohydrates, 20g protein.)
Chef John Reason has always enjoyed cooking. He says he first fell in love with cooking as a boy cooking with his father. John then joined the military and served 16 years for The United States Army where he completed 14 deployments (12 combat tours & 2 peace tours.) While in service he earned two Bronze Star medals, two Meritorious Service Awards, and 14 Army Achievement medals before medically retiring from injuries sustained from combat in Iraq.
It was while in service that he attended a culinary school in Georgia. He explained that at the time, he wasn't able to complete the schooling due to frequent deployments. John passionately shared how he often cooked and entertained for his soldiers, family & friends. Upon exiting the Army, he pursued commercial fishing and was encouraged to pursue cooking as a living. John then attended Louisiana Culinary Institute.
John Reason, a Louisiana sportsman
He has been a member of Louisiana Seafood Promotion and Marketing Board for 3 years, where he serves as the Wild Caught Catfish Board Member. He is a Pro Staff Member for ArrowTech Archery and Orca Coolers, and Field Staff for Cervicide Outdoors. He is the Consultant Chef for Delcambre Seafood & Farmers Market and Louisiana Direct Seafood Shop, where he does seafood cooking demos, and recipe implementation. His creativity and passion shows! Serving up delicious seafood dishes from alligator ravioli to shrimp noodles.
Chef John is currently working with Cajun Culinary Roots, where they are serving up private dinners and catering, and a Farm and Boat to Table experience. His goal is to start his own show where he is hunting, fishing and then demonstrates cooking the wild game and seafood fit for a restaurant, or simple and healthy for a family dinner table. He is passionate about bringing invasive species to the dinner table, and creating new delicious dishes each time with him. When asked what his favorite kitchen product is, he says C’est Tout Trinity. John says that he loves using it in his dishes, whether re-hydrated or dried for the flavors. He explains it is a “must” in his kitchen or on his demo table.
As if his story isn’t impressive or inspiring enough, Chef John Reason was recently awarded Top 25 Best Chefs of Louisiana for 2020. He was also nominated for the Small Town Chefs Award from Country Roads Magazine. When he isn’t hunting, fishing or cooking, he serves as a reserve police officer for the Central Police Department. You can find Chef John Reason on his YouTube channel: J P's Kitchen or on facebook at CajunGrobeck. Lastly, be sure to attend Delcambre Seafood & Farmers Market on Saturday, August 7th for Chef Demo from Chef John Reason for Shrimp Festival Month.
