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Shrimp may be the most versatile of all seafoods. We crave the jumbo shrimp but small shrimp has a use in gumbo. We eat the crustacean fried, boiled, grilled or topped with a remoulade sauce. It is also an industry with its own unique issues and culture. Emma Lirette, author of the new book “Last Stand of the Louisiana Shrimpers,” joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to discuss what ties shrimpers to their boats and nets.

Oh yes, we will also hear about the next generation of workers and will they stay on the bayou.