Keith Lusher 03.28.25
I had the pleasure to function one of many judges of the the 2025 Cook dinner-Off for the Coast occasion, which advantages coastal restoration tasks throughout St. Bernard Parish. With Louisiana dropping coastal land at an alarming charge – a few soccer subject each 100 minutes – occasions like this convey our neighborhood collectively to guard the waters we fish and hunt.
As certainly one of 5 judges chosen for this yr’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 recognize – “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 Cook dinner-Off for the Coast Winners
Workforce Islenos claimed the “crawls” class with their Pork Birria Tacos
Workforce @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 following 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 had been introduced, I made my approach via the group 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 transportable kitchen setup, nonetheless sporting 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 had 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 relies on a San Francisco Italian Fisherman’s Stew known as Cioppino, which historically makes use of Pacific Ocean seafood,” he defined, his eyes lighting up as he described the dish. “It’s primarily a bouillabaisse with the addition of fennel and citrus. However my type relies 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 unbelievable 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 may 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 reside music combined with laughter stuffed the air. It’s the sort of gathering that reminds you why our coastal tradition is value combating for.
As I headed house with a pocket book filled 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 neighborhood related to the waters which have formed our lifestyle for generations.
You possibly can wager I’ll be again subsequent yr, prepared to guage one other spherical of dishes that showcase one of the best of what Louisiana’s waters and woods have to supply.
Recipe Particulars
Louisiana-Type Cioppino Fishermen’s Stew
Prep Time: 45 minutes | Cook dinner Time: 1 hr | Servings: 12
Components:
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 recent 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 recent basil
- 5 lemons, zested and juiced
- 3 oranges, zested and juiced
Directions:
- Put together do-it-yourself tomato sauce, chop greens, clear seafood, choose 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 phases, beginning with crawfish and crabs, ending with fish and shrimp. Season to style with salt, pepper, and lemon juice.
Notes:
Similar 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 several good Louisiana seafood dish, timing is every thing. Add your seafood in phases based mostly on cooking time – similar to you’ll in a standard crawfish boil.
