A Louisiana couple, in the aftermath of two hurricanes, developed cholera subsequent to eating locally harvested shellfish. Five days before their illnesses began, both had eaten locally caught crabs. The day before their illnesses began, both had eaten shrimp purchased from a local fisherman. The shrimp were boiled for 5 minutes; however, at least some of the boiled shrimp were returned to a cooler containing raw shrimp and were eaten later. Two other persons who ate the shrimp reported mild diarrhea and abdominal discomfort; they did not seek medical attention, and no stool or serum specimens were collected from them for testing. Toxigenic Vibrio cholerae O1, serotype Inaba, biotype El Tor, was isolated from stool specimens of the couple persons. The Vibrio cholerae isolates were indistinguishable from each other and from other isolates previously associated with the Gulf Coast. Illness was attributed to shellfish that was not prepared or handled properly, perhaps because of difficult living conditions after the hurricanes. The shellfish had not been cooked long enough to kill Vibrio cholerae. In addition cooked shrimp was likely recontaminated when it was placed back into the cooler with raw shrimp.