Gulf Coast Seafood Tour – New Orleans, LA to Biloxi, MS
The Food
New Orleans is one of those cities that arouses food cravings. My trip began with Shrimp and Deviled Egg Gumbo, with one of the darkest and earthiest rouxs I’ve have ever seen, at Cochon, followed by a quick visit to Café du Monde for beignets and ended with an early morning run for yet another stop at Café du Monde in the French Market. No trip to New Orleans would be complete without these puffy little fried squares of dough served warm and generously topped with a mound of powdered sugar. Eerily quiet that last morning, beignets taste best when seated at this normally boisterous and hectic café while people watching and sipping a Café au lait made with their famous chicory coffee. This is one city where food and flavors are enhanced by a sense of place.
Shrimp and Deviled Egg Gumbo at Cochon
A must when in New Orleans – The original Cafe du Monde in the French Market
Everybody else comes here, too
Worth the wait – Beignets and Café au lait
Some of the other highlights of the trip were our dinner at Lüke, the first evening in New Orleans, where native Louisianan, Chef Drake Leonards, pulled out all the stops for our Gulf seafood inspired dinner. Starting with a gorgeous fresh seafood platter featuring Gulf shrimp and oysters, the incredible Cajun inspired feast kept on coming, ending with a barrage of delicious desserts, which included a traditional bread pudding.
Fresh Gulf seafood platter at Lüke
A delicious version of Shrimp & Grits
Brendan’s Bread Pudding with vanilla bean ice cream & hot buttered pecan sauce
The following day we traveled to Biloxi, Mississippi and the surrounding area, where we enjoyed a seafood inspired Southern brunch at the very popular Half Shell Oyster House. This was followed by a boat tour with a local shrimper and then a beautiful seasonally inspired lunch at Vestige, in Ocean Springs.
Brunch at The Half Shell in Biloxi
Touring the coast of Biloxi on a shrimping boat
Learning about the history of the shrimping industry on the Mississippi Gulf Coast with Capt. Brandy Moore
Lunch at Vestige in Ocean Springs
Crab Salad with fennel purée, mustard sauce, apple mostarda, shaved fennel
Grilled Shrimp with sous-vide pork belly, romesco, leek purée, pickled shrimp
Gulf Grouper with braised radish, orange confit, blood orange vinaigrette, grilled scallions
We had dinner that evening at Cora’s in the historic and elegant White House Hotel in Biloxi. After watching the sun set over the Gulf from the roof deck bar area, this was the perfect way to end the day. This was another impressive dinner, created by Chef Anthony Rametta, once again featuring local Gulf seafood and each was course paired with a lovely wine. The highlight of this meal was something I don’t often find on menus, a beautiful blackened redfish, a specialty of this region.
The White House Hotel in Biloxi
The lobby at the hotel
Another view of the lobby
BBQ Shrimp at Cora’s
Blackened Redfish with roasted root vegetable hash (sweet potato, beets, Yukon potato, carrot, parsnip, Tasso & garlic)
Such an informative article Gwen. No more imported shrimp for our family! Only local will do.
Hi Ronnie,
I’m glad you enjoyed the article. We stopped eating farm-raised shrimp years ago. I won’t even eat it when we’re out unless we know it’s local and from the U.S. It really brings it all home when you visit the region where it’s harvested and see how important it is to the survival of the communities, not just that farm-raised shrimp is less desirable to eat.
Gwen
It was a pleasure having you all join us and share in our love of (local) seafood. Hope to have you all back.
Hi Chef,
Thank you for your comment. We really enjoyed our visit and tour and of course, dinner at Cora’s. There’s nothing better than local fresh fish and seafood caught just hours before. We hope to see you again sometime soon!
Gwen
Thank you for visiting with us and for sharing your experience with the world. Hope we will be in your future travel plans, there is still so much more to see!
Hi Karen,
It was a pleasure to share what we saw and learned during our tour and of course, all the great seafood and food from the region speaks for itself. I look forward to seeing more of Louisiana in the near future!
Gwen