Blackened trout bouillabaisse with poached shrimp & crab

Posted 3:29 PM 9/24/2014 by Brock Sues

BATON ROUGE - Galatoire's Bistro Chef Kelley McCann brought the seafood to the station today and had bouillabaisse on the brain. Chef McCann says the kitchen at his restaurant has been taking the traditional French dish and putting a Baton Rouge spin on it with the addition of blackened trout and (More)

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