Watch how softshell crawfish are farmed on Bayou Wild TV.
Plate and Blast Frozen Shrimp:
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
Intracoastal Seafood 25107 Pintail Ave. Abbeville LA 70510 PHONE 337-893-1199 Wholesale IQF shrimp
Fresh and frozen crabmeat:
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 FishCorina 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
Crawfish:
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 oystersDried 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
Due to rising shipping costs, we can no longer offer free shipping.
Effective January 1, 2023, all orders are charged a flat rate of $35.
We ship on Mondays so orders must be placed by 5:00 pm CT on Sunday.
Shrimp Toast with Remoulade
Complements of Chef John Reason, Consultant Chef of Delcambre Market Health & Wellness
INGREDIENTS
Toast:- 4 slices of soft white bread
- 1 lb. Louisiana shrimp
- 1 tsp. red curry paste
- 1 Tbsp. crushed C'est Tout Trinity seasoning blend
- 1/2 tsp. crushed garlic
- toasted sesame seeds, to taste
- 1/2 c. mayonnaise
- 1 Tbsp. lemon juice
- 1/2 Tbsp. smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp. Cajun Maispalm seasoning
- 2 Tbsp. Dijon mustard
- 1 tsp. horseradish
- 1 clove of garlic, minced
DIRECTIONS
Toast:- Preheat fryer to 350.
- In food processor, pulse shrimp, garlic, and curry paste until smooth paste forms.
- Fold in the C'est Tout into the paste.
- Lather paste onto the bread sealing the edges.
- Sprinkle sesame seeds on top of the toast.
- Slice diagonally to make 8 triangles (or cut into fourths for appetizer portion,) and fry at 350 until golden brown.
- Whisk all ingredients together in mixing bowl.
- Serve with shrimp toast in ramekin.
- Keep refrigerated when not in use.
NUTRITION
Serving Size: 2 toast diagonals. Serves 4 570 Calories. 44g Fat (5g Saturated fat, 155mg Cholesterol.) 1,370mg Sodium. 21g Carbohydrates (2g Fiber, 3g Total sugar.) 19g Protein. HEALTHY SWAPS Lower Fat: Use low-fat mayonnaise, air-fry toast. 270 Calories. 9g Fat (2g Saturated fat, 154mg Cholesterol.) 1,440mg Sodium. 24g Carbohydrate (2g Fiber, 4g Sugar.) 19g Protein. Lower Carbohydrate: Use keto bread. 500 Calories. 44g Fat (5g Saturated fat, 157mg Cholesterol.) 1,347mg Sodium. 12g Carbohydrates (9g Fiber, 1g Total sugar.) 21g Protein. Lower Sodium: Use salt-free Cajun seasoning, and low-sodium bread and mayonnaise to reduce sodium to 991mg. Sodium can be reduced further by substituting crawfish. 550 Calories. 44g Fat (4g Saturated fat, 20mg Cholesterol.) 565mg Sodium. 13g Carbohydrates (3g Fiber, 3g Total sugar.) 23g Protein. Dairy-free: Recipe is dairy-free as is. Gluten-free: Ensure Cajun seasoning is gluten-free, and use gluten-free bread. 550 Calories. 45g Fat (5g Saturated fat, 155mg Cholesterol.) 1,330mg Sodium. 17g Carbohydrates (2g Fiber, 4g Total sugar.) 18g Protein. Get your shrimp here →https://louisianadirectseafoodshop.com/product-category/shrimp/Shrimp Stuffed Bell Peppers
INGREDIENTS:- 1 ½ lb. Louisiana shrimp, peeled & deveined
- 8 bell peppers, any color
- 2 c mushrooms, diced fine
- 1 c onion, chopped
- 1 c celery, chopped
- 1 s pimento, chopped
- 2 garlic cloves, minced
- ½ c grated pepper jack cheese
- 2 c cooked rice
- ¼ c breadcrumbs
- 1 (15-oz) can cheddar cheese soup
- 1 (15-oz) can of cream mushroom soup
- 1 stick of butter
- 4 Tbsp olive oil
- 1 tsp Tabasco sauce
- 1 tsp salt, or to taste
- 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.
