Keith Lusher 03.28.25
I had the pleasure to function one of many judges of the the 2025 Prepare dinner-Off for the Coast occasion, which advantages coastal restoration tasks throughout St. Bernard Parish. With Louisiana shedding coastal land at an alarming fee – a few soccer area each 100 minutes – occasions like this convey our group collectively to guard the waters we fish and hunt.
As considered one of 5 judges chosen for this 12 months’s competitors, I obtained a front-row seat to style what native outdoorsmen can do with their harvest. The competitors was divided into three classes that any hunter or angler would respect – “swims,” “flies,” and “crawls.”
There was additionally a “crowd favourite” class and a “scholar” class which featured groups from native excessive colleges. Every class featured dishes that confirmed off each conventional cooking strategies and a few inventive twists on basic Louisiana recipes.
2025 Prepare dinner-Off for the Coast Winners
Staff Islenos claimed the “crawls” class with their Pork Birria Tacos
Staff @commongroundrelief took house the win within the “flies” division with a Duck Dolmas and Creole Tzatziki.
Kopfler New Orleans Meals Krewe’s received the “swims” division along with his Cioppino Fishermen’s Stew.
Mudda Roux defends their title with a Duck and Oyster Puttanesca. This received the “crowd favourite” division
Even the subsequent technology confirmed they know their approach round wild sport and seafood, with Chalmette Excessive College’s staff taking the scholar division with their Kaitafi Wrapped Shrimp and Corn Maque Choux with pickled okra.
After the winners have been introduced, I made my approach by means of the gang to speak with Matthew Kopfler of Elliot’s NOLA, whose Cioppino Fishermen’s Stew had simply claimed prime honors within the “swims” division. Standing subsequent to his moveable kitchen setup, nonetheless carrying his competitors apron, Kopfler shared that this was truly his first cooking contest – although you’d by no means realize it from the assured approach he’d dealt with these native components.
“I obtained to style a pair dishes round us. Every little thing was scrumptious. We have been each stunned and humbled to win!” he stated, gesturing to his spouse who’d helped craft their successful entry. What struck me most was how Kopfler had taken a West Coast basic and given it a distinctly Louisiana twist.
“The stew is predicated on a San Francisco Italian Fisherman’s Stew referred to as Cioppino, which historically makes use of Pacific Ocean seafood,” he defined, his eyes lighting up as he described the dish. “It’s basically a bouillabaisse with the addition of fennel and citrus. However my model is predicated on the notion of ‘let’s make it native.’” That philosophy led him to swap in Gulf fish and Louisiana spices, creating one thing that felt proper at house on the bayou regardless of its San Francisco roots.
Whereas the competitors introduced out some unimaginable dishes, what actually struck me was the ambiance – think about mixing the vitality of a Mardi Gras parade with the laid-back vibe of a Sunday afternoon crawfish boil.
Strolling the grounds of Docville Farm, you could possibly really feel that particular Southeast Louisiana magic within the air. Households who’ve lived right here for generations swapped tales over plates of meals, whereas the sounds of stay music combined with laughter stuffed the air. It’s the form of gathering that reminds you why our coastal tradition is price preventing for.
As I headed house with a pocket book stuffed with recipes and a deeper appreciation for our native cooking traditions, I couldn’t assist however take into consideration how occasions like this do extra than simply increase cash for coastal restoration – they maintain our group related to the waters which have formed our lifestyle for generations.
You possibly can guess I’ll be again subsequent 12 months, prepared to guage one other spherical of dishes that showcase the most effective of what Louisiana’s waters and woods have to supply.
Recipe Particulars
Louisiana-Fashion Cioppino Fishermen’s Stew
Prep Time: 45 minutes | Prepare dinner Time: 1 hr | Servings: 12
Elements:
Greens & Aromatics
- ½ cup olive oil
- 1½ lbs onions, small cube
- 1½ lbs bell pepper, small cube
- 1½ lbs celery, small cube
- 4 bunches inexperienced onions, sliced
- 3 fennel bulbs, small cube
- 6 garlic cloves, minced
- Salt and pepper to style
Base
- 8 lbs crushed canned tomatoes
- 16 oz dry white wine
- 2 quarts do-it-yourself tomato sauce
- 2 quarts seafood inventory
- 7 bay leaves
- 4 tablespoons contemporary thyme, chopped
Seafood
- 3 lbs Louisiana crawfish
- 2 lbs Louisiana gumbo crabs
- 3 lbs Louisiana shrimp, peeled
- 3 lbs agency fish (like mahi mahi), small cube
Ending Touches
- ¾ cup contemporary basil
- 5 lemons, zested and juiced
- 3 oranges, zested and juiced
Directions:
- Put together do-it-yourself tomato sauce, chop greens, clear seafood, decide herbs, and zest/juice citrus.
- Warmth a big pot and start sautéing greens to construct fond.
- Add olive oil and proceed to stir, scraping the pot backside.
- Deglaze with white wine, stir till diminished fully.
- Stir in tomato sauce and crushed tomatoes, simmer 5–10 minutes.
- Add seafood inventory and simmer one other 10 minutes.
- Stir in citrus zest/juice and herbs, simmer half-hour. Add extra inventory if wanted.
- Take away from warmth and stir in basil.
- To serve: convey the stew to a simmer, then add seafood in levels, beginning with crawfish and crabs, ending with fish and shrimp. Season to style with salt, pepper, and lemon juice.
Notes:
Identical to a crawfish boil, add seafood based mostly on cooking time for finest texture. This hearty stew serves a crowd and is ideal for gatherings.
Like every good Louisiana seafood dish, timing is every thing. Add your seafood in levels based mostly on cooking time – identical to you’ll in a standard crawfish boil.
