chef-lyle-broussard-prepares-baked-oysters-au-gratinShell fish was the star of a dinner organized in New York by the Lake Charles tourism office. And being this is southwest Louisiana, and a home of cajun and creole cooking, there were spices to go along. The Gulf area is famous for shrimp, oysters, crab and even alligators that inhabit the swamps and bayous.

oysterChef Lyle Broussard gave a demonstration of baked oysters au gratin, made with Louisiana blue crab, gulf shrimp and crawfish tails. The dish was creamy rich and spicy. Lyle is chef at L’Auberge Casino Resort in Lake Charles.

main-course-beef-and-shrimpThe main course was “Crying Eagle Beer” braised beef and grits with blackened gulf shrimp and fried okra. The beef was lucious with a slight tomatoey flavor. The shrimp was too spicy for me, but if you like cajun, you’ll like this.

And the alligator? They were appetizer gator cakes with charred white corn relish. Smooth and soft, better than the tough gator filet I once had in Florida!

gator-cakes-with-charred-white-corn-relishDuring dinner, we heard the good down home New Orleans jazz of saxophonist Huber “Mickey” Smith, Jr.

huber-mickey-smith-jr-grammy-finalist-educator-saxophonistIf you go

Lake Charles Convention & Visitors Bureau

L’Auberge Casino Resort, Lake Charles.

Huber “Mickey” Smith

Photos by Lucy Komisar.

Visit Lucy’s website The Komisar Scoop.