French settlers in Louisiana began cultivating oysters as early as 1840, and the underwater delicacy has played a large role in the development of the state ever since.
Over the years, Louisianans have discovered a variety of uses for oysters, more efficient ways to harvest oysters, and even methods to gather seed oysters and plant them in more favorable environments. Learn more about this classic bayou delicacy and other seasonal seafood selections. Read our Chef Chat with Ryan Trahan to learn more about cooking with oysters.
Today, the oyster has grown from a humble seafood delight to a major player in the Louisiana culinary scene. Nearly every parish in the state hosts their own oyster festival, and Louisiana controls roughly one-third of the entire oyster industry in the United States.
The Louisiana Oyster Trail in Jefferson Parish began in 2012 and currently consists of 20 participating restaurants and businesses that serve Louisiana oysters. Whether on a pizza, in a soup, or raw on the half shell, oyster options are almost limitless on the trail. And, each of the participating restaurants has a 3-foot-tall oyster sculpture that is hand-painted by a local artist.