Keith Lusher 03.28.25
I had the pleasure to serve as one of the judges of the the 2025 Cook-Off for the Coast event, which benefits coastal restoration projects across St. Bernard Parish. With Louisiana losing coastal land at an alarming rate – about a football field every 100 minutes – events like this bring our community together to protect the waters we fish and hunt.
As one of five judges selected for this year’s competition, I got a front-row seat to taste what local outdoorsmen can do with their harvest. The competition was divided into three categories that any hunter or angler would appreciate – “swims,” “flies,” and “crawls.”
There was also a “crowd favorite” category and a “student” category which featured teams from local high schools. Each category featured dishes that showed off both traditional cooking methods and some creative twists on classic Louisiana recipes.
2025 Cook-Off for the Coast Winners
Team Islenos claimed the “crawls” category with their Pork Birria Tacos
Team @commongroundrelief took home the win in the “flies” division with a Duck Dolmas and Creole Tzatziki.
Kopfler New Orleans Food Krewe’s won the “swims” division with his Cioppino Fishermen’s Stew.
Mudda Roux defends their title with a Duck and Oyster Puttanesca. This won the “crowd favorite” division
Even the next generation showed they know their way around wild game and seafood, with Chalmette High School’s team taking the student division with their Kaitafi Wrapped Shrimp and Corn Maque Choux with pickled okra.
After the winners were announced, I made my way through the crowd to chat with Matthew Kopfler of Elliot’s NOLA, whose Cioppino Fishermen’s Stew had just claimed top honors in the “swims” division. Standing next to his portable kitchen setup, still wearing his competition apron, Kopfler shared that this was actually his first cooking contest – though you’d never know it from the confident way he’d handled those local ingredients.
“I got to taste a couple dishes around us. Everything was delicious. We were both surprised and humbled to win!” he said, gesturing to his wife who’d helped craft their winning entry. What struck me most was how Kopfler had taken a West Coast classic and given it a distinctly Louisiana twist.
“The stew is based on a San Francisco Italian Fisherman’s Stew called Cioppino, which traditionally uses Pacific Ocean seafood,” he explained, his eyes lighting up as he described the dish. “It’s essentially a bouillabaisse with the addition of fennel and citrus. But my style is based on the notion of ‘let’s make it local.’” That philosophy led him to swap in Gulf fish and Louisiana spices, creating something that felt right at home on the bayou despite its San Francisco roots.
While the competition brought out some incredible dishes, what really struck me was the atmosphere – imagine mixing the energy of a Mardi Gras parade with the laid-back vibe of a Sunday afternoon crawfish boil.
Walking the grounds of Docville Farm, you could feel that special Southeast Louisiana magic in the air. Families who’ve lived here for generations swapped stories over plates of food, while the sounds of live music mixed with laughter filled the air. It’s the kind of gathering that reminds you why our coastal culture is worth fighting for.
As I headed home with a notebook full of recipes and a deeper appreciation for our local cooking traditions, I couldn’t help but think about how events like this do more than just raise money for coastal restoration – they keep our community connected to the waters that have shaped our way of life for generations.
You can bet I’ll be back next year, ready to judge another round of dishes that showcase the best of what Louisiana’s waters and woods have to offer.
Recipe Details
Louisiana-Style Cioppino Fishermen’s Stew
Prep Time: 45 mins | Cook Time: 1 hr | Servings: 12
Ingredients:
Vegetables & Aromatics
- ½ cup olive oil
- 1½ lbs onions, small dice
- 1½ lbs bell pepper, small dice
- 1½ lbs celery, small dice
- 4 bunches green onions, sliced
- 3 fennel bulbs, small dice
- 6 garlic cloves, minced
- Salt and pepper to taste
Base
- 8 lbs crushed canned tomatoes
- 16 oz dry white wine
- 2 quarts homemade tomato sauce
- 2 quarts seafood stock
- 7 bay leaves
- 4 tablespoons fresh thyme, chopped
Seafood
- 3 lbs Louisiana crawfish
- 2 lbs Louisiana gumbo crabs
- 3 lbs Louisiana shrimp, peeled
- 3 lbs firm fish (like mahi mahi), small dice
Finishing Touches
- ¾ cup fresh basil
- 5 lemons, zested and juiced
- 3 oranges, zested and juiced
Instructions:
- Prepare homemade tomato sauce, chop vegetables, clean seafood, pick herbs, and zest/juice citrus.
- Heat a large pot and begin sautéing vegetables to build fond.
- Add olive oil and continue to stir, scraping the pot bottom.
- Deglaze with white wine, stir until reduced completely.
- Stir in tomato sauce and crushed tomatoes, simmer 5–10 minutes.
- Add seafood stock and simmer another 10 minutes.
- Stir in citrus zest/juice and herbs, simmer 30 minutes. Add more stock if needed.
- Remove from heat and stir in basil.
- To serve: bring the stew to a simmer, then add seafood in stages, starting with crawfish and crabs, ending with fish and shrimp. Season to taste with salt, pepper, and lemon juice.
Notes:
Just like a crawfish boil, add seafood based on cooking time for best texture. This hearty stew serves a crowd and is perfect for gatherings.
Like any good Louisiana seafood dish, timing is everything. Add your seafood in stages based on cooking time – just like you would in a traditional crawfish boil.
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