Keith Lusher 01.30.25
If you’ve never experienced Cajun cuisine in a competitive format, you’re missing out on tasting some of the best food you’ve ever had! Add the music, drinks, and people to it, and you’ve got a one-of-a-kind party down on the bayou. There’s just something about experiencing the magic of Louisiana’s cooking competitions; every recipe seems to come with a piece of family heritage (and often an hour-long story).
February brings an exciting opportunity as I’ve been invited by Johnny Marquez (of the National Wildlife Federation) to be a guest judge at the 2025 Cook-Off for the Coast. The event is one of many that all come together to support coastal restoration efforts along the Gulf Coast.
The 2024 Cook-Off was a testament to the event’s growing impact. Over 2,000 attendees gathered at Docville Farm, raising over $20,000 for coastal restoration projects. Sixteen cook teams showcased their talents, preparing dishes using everything from shrimp to wild boar. Highlights included Team White Fleet’s Semi-Blackened Jalapeno-Infused Tuna Bites winning the “Swims” category and Team Mudda Roux capturing the Crowd Favorite award with their White Beans and Shrimp.
But last year’s event wasn’t just about food, as Grammy-award-winning musician Louis Michot of the Lost Bayou Ramblers provided Cajun French music. At the same time, local oyster farms like Brightside Oysters and Grand Isle Sea Farms offered fresh shellfish. The Chalmette High School Brass Band added local flavor, showcasing the community spirit that makes these events unique.
The 2025 event takes place on Saturday, February 1st, from 11 am to 3 pm at Docville Farm in Violet, LA. Proceeds will benefit the Nunez Community College’s Coastal Studies Scholarship Program, which aims to train the next generation of coastal restoration experts.
Behind this event lies a critical environmental story. Louisiana’s coastline is vanishing at an alarming rate—losing a football field of land every 100 minutes. This event raises awareness about a conservation crisis that impacts our entire region’s ecosystem and culture.
All money raised will go to coastal restoration projects in St. Bernard Parish. This year, the Cook-Off will be supporting the Chandeleur Sound Living Shoreline Project, a partnership with Nunez Community College and Chalmette High School that creates and places artificial reefs to slow erosion, as well as the Coalition to Restore Coastal Louisiana’s Oyster Shell Recycling Program, which collects oyster shells from New Orleans-area restaurants and places them back on the coast, creating living shorelines with both wildlife and storm protection benefits.
Teams will compete across unique categories like “swims,” “flies,” and “crawls,” with trophies crafted by local artist Luis Colmenares. Attendees can enjoy live music from JUCO and Louis Michot, participate in coastal restoration headquarters tours, and explore a coastal art competition.
At my last judging experience—a gumbo cook-off—I walked away with a remarkable recipe now a staple in my kitchen. I look forward to seeing what recipes and stories emerge from this year’s Cook-Off for the Coast!
For more information about this event, visit the Cook-off for the Coast Website
Trending Products
