A New Orleans Tradition: Seafood Fridays

Gause Seafood Market


When the annual Mardi Gras revelries come to an end, most New Orleanians observe the Catholic tradition of Lent which includes the abstaining of meat – hence the term Seafood Fridays.

However, as a child, I have fond memories of going to the local seafood market to pick up something fresh for dinner or waiting to see what surprise ingredients my father would bring home.

This was every Friday, all year long.

Living in a low-income family, seafood on Friday was something special we looked forward to even though I wasn’t always so interested in how it was made.

It wasn’t until I became a parent that I began experimenting with recipes, buying old cookbooks, and having the desire to establish our own traditions.

Gause Seafood Market


Slidell recently obtained a new seafood market so I decided to check it out – Gause Seafood. As soon as I opened the door the smell of cajun seasonings brought a smile to my face that only a local would understand.

To my delight, I found a variety of local favorites including crab, shrimp, crawfish, lobster, alligator, frog legs, oysters, and boudin!

My mind spun as I thought of all the goodies I could cook up for my family and friends.

Ingredients from Gause Seafood


I settled on crawfish for dinner, crab to make a dip for the new year and frog legs just because!

Initially, I wanted to make crawfish cornbread but discovered a super easy recipe for etouffee in under an hour.

The flavor was great with minimal prep. Next time I’ll throw the seasoning in the processor – the kids are not crazy about the chunks!

Easy Crawfish Etouffee

My hope is that you will explore what you love about culture and share with your family.

Invest in local businesses providing a service or product that holds true to our traditions.

And maybe, begin building memories that your children will thank you for later.



502 Gause Blvd, Slidell, LA 70458
(985) 288-5866
Open daily 10AM – 7PM


  • 1 stick butter
  • 1 yellow onion
  • 1 green pepper
  • 2 ribs of celery
  • 3 garlic pods
  • 1 can cream of mushroom soup
  • 1 can Ro-Tel
  • 1 lb crawfish tails

Saute veggies in butter, add soup and Ro-tel and let simmer for 20-30 minutes. Add crawfish and cook another 15 minutes. Serve over rice.

SOURCE: I use old New Orleans cookbooks as a guide and usually adapt them to my liking. The original recipe came from Pots, Pans and Pioneers from the Louisiana Chapter No. 24 printed in 1993.