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Leah Chase's Shrimp Clemenceau

This recipe is sourced from the New Orleans’ classic, “The Dooky Chase Cookbook.” This hearty dish can be assembled fairly easily. The potatoes are roasted before the mushrooms, which helps them both to maintain their unique earthy flavors. Use the new potatoes now in season for a special, creamy treat. This dish is more than a meal, it holds a very special place in our history. Host of Louisiana Eats and longtime friend of CCFM, Poppy Tooker cooked Shrimp Clemenceau alongside Leah Chase at the reopening of the market after Hurricane Katrina.



  • 1 stick butter
  • 2 medium potatoes, peeled, diced small
  • 2 pounds small shrimp, peeled, deveined
  • 2 cloves garlic, minced
  • ½ cup button mushrooms (or substitute oyster, shiitake, or trumpet mushrooms from the market)
  • 1 cup green peas
  • ¼ tsp chopped fresh parsley
  • ½ cup white wine
  • Salt and freshly ground black pepper to taste


Melt butter in a 2-quart saucepan. Add potatoes. Cook 5 minutes

Add shrimp, garlic, and mushrooms. Cook until shrimp are tender.

Add peas, parsley, and wine. Season with salt and pepper to taste. Cook for 5 minutes. Serve.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.