More than 90% of the United States’ crawfish come from Louisiana. About 70% of the country's oysters and shrimp hail from the Gulf Coast. With stats like that, it’s no wonder New Orleans-based seafood chefs source almost all of their ingredients from nearby waters. The soft-shell crab at Commander’s Palace, the charbroiled oysters at Drago’s Seafood Restaurant, and the crawfish and alligator at Harbor Seafood & Oyster Bar Restaurant all hail from the local coast.
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