画廊：参观路易斯安那州南部的渔业：海鲜仍然很强

活着，新鲜，踢和疯狂。根据联邦，州和第三方独立测试，完全没有石油或用于分解其分解的分散剂的任何污染迹象。在船上，您可以以大小相似的冰冻虾的价格占东南亚农场的五分之一的价格。

Who knows why they're called barbecued shrimp? They don't come anywhere near an open flame, but that don't stop them from being delicious. Fat, fresh, and head on, the shrimp are sauteed in a garlicky butter with plenty of creole-style seasoning. Come with a bib and plenty of newspaper, because things get messy.

The best part: sucking the savory, buttery juices out of the head at the end.

The lakes and estuaries near Lake Charles in Southwestern Louisiana (near the Texas border) is teeming with speckled trout, redfish, needlefish, porgies, and flounder. The speckled trout are small fish, but some of the tastiest brackish-water fish around.

There's no shortage of things to fry and places to fry them in Southern Louisiana. The Seafood Palace in Lake Charles does it well. Aside from the fresh redfish, you can get same-day shrimp, crawfish-stuffed deep fried french breadpistolettes, and rich, dark seafood gumbo. Steamed fresh blue crabs come heaped by the half dozen.

在La Provence, John Besh's restaurant outside of New Orleans, redfish gets a more elegant treatment: crisply breaded with panko and topped with a heaping pile of fresh blue local blue crab and shrimp.

If you make it here, the rice-stuffed quail gumbo is killer.

It's not seafood, but where would gumbo be without rice? The city of Crowley is home to some of the largest rice operations in the country. When flooded, the paddies double as crawfish farms: the crawfish feed on any fallen rice grains, while in turn they fertilize the fields, getting them ready for the next years crop.

Here, a worker at the Falcon Rice Mill—still owned and operated by the original family—checks the rice as it comes out of the polishing machines.

Gumbo, the traditional meat or seafood soup of Louisiana can be flavored with chicken, sausage, or seafood, served with rice mixed right into it or on the side. It can be as thick as pancake batter, or as thin as chicken soup, with thickeners ranging from filé to okra. But all of them start the same way: with a slow-cooked, dark, flour and oil roux to give it its signature color and smoky flavor.

Louisiana blue crabs are significantly larger and meatier than the Maryland variety—indeed, a lot of the "Maryland" crab you see on menus there are actually trucked in from the Gulf.

在这里，硬壳的蓝蟹在其摩托阶段的一半。在一天左右的时间里，它将从其旧硬壳中退出，暴露出尚未硬化的新壳。在适当的时候抓住它们是使软壳如此受到追捧的原因。

海湾海鲜是新伊比利亚兰德里海鲜屋的游戏名称。与大多数自助餐一样，自助餐大多是可以跳过的，但是点菜菜单是一流的。当地的软壳蟹涂有轻质，超零的金棕色涂层。传统的Bayou音乐（想想Rockabilly，但带有手风琴），每个周末晚上跳舞您的饭菜。

同样的路易斯安那州蓝蟹（Louisiana Blue Crab）进入了更优雅的准备工作：La Provence的丰富，令人愉悦的蓝蟹bisque，上面饰有木薯的光滑珍珠。

在霍玛（Houma）的W＆E牡蛎中，看起来漏油事件并没有影响其业务，从巨大的山脉造成的山丘来看，在贝尤（Bayou）上仓库后面的贝壳。尽管事实上，他们的牡蛎中没有一个人遭受了溢出的困扰，但公众的看法使他们无法出售。

It doesn't get much more Louisiana than fresh shucked gulf oysters and a squirt of hot pepper sauce. Though familiar with Atlantic and Pacific varieties, I'd never tasted a Gulf oyster before and was shocked at how clear and briny the flavor was. The oysters were meaty, even in October.

这次是路易斯安那州的另一个经典，这次是意大利小的转折。在克里斯蒂亚诺的in Houma, the oysters are placed directly on a ripping hot grill, doused in a ladleful of garlic butter with red peppers, and served on a bed of rock salt. They come out just barely cooked with an intense smoky flavor.

Also fantastic was the housemade pasta—the gnocchi may have been best and lightest I've ever had—and I used to make gnocchi every day for a living.

Parasol的用过的to have the best po' boys in New Orleans' Garden District until the chef left for Tracey's down the street.他们以烤牛肉而闻名, but the fried shrimp and catfish are worth ordering too.

OK, it's not from the Gulf, but a muffuletta is impossible to pass up in New Orleans. Big enough for four people, it's a stack of three Italian cold cuts (capicola, mortadella, salami), provolone cheese, and the distinctive olive salad with peppers and pickled cauliflower. The whole thing is served on an olive-oil soaked focaccia-esque sesame seed loaf. Definitely a top five sandwich contender.