Columns
Lafayette cajun seasoning maker cooks boldly
Recipes for Deep Fried Deviled Shrimp Eggs and Ay Yi Yie Crawfish Pie from Mikey Legendre, creator of Ay Yi Yie Cajun Seasoning.[…]
Recipes
Columns
Camp chef cooks Creole seafood classics
This Barbecue shrimp and sweet potato grits offers the contrasting tastes of spicy and sweet, while David Rouse’s corn and crab bisque makes a hearty meal.[…]
Ducks
Fried Wild Duck recipe
Humberto Fontova shares instructions on how to turn wild ducks into fried duck fingers in his Parmesan-Dusted Duck Fingers recipe.[…]
Columns
‘Towing the line’ in the kitchen
Colleen and Christian Orfanello create original, unique dishes. Here they share their recipes for Bull Turtle Soup and Smoky Soft-Shell Crabs.[…]
Columns
Seafood recipes from a master in the kitchen
Here are recipes for Seafood Stew and Broiled Fish.[…]
Featured
Waterfowl dishes for your holiday table
Waterfowl dishes for your holiday table[…]
Columns
Tootie cooks ‘earnestly’
Chef Tootie of Earnestly Tooties shares her recipes for Seared Panko Grouper on Kale and Red Snapper with Roasted Corn Relish.[…]
Columns
Mississippi cooking … Louisiana style
Ricky Ruffin of Bay Springs, Miss., shares recipes for Panéed Snapper with Meunière Sauce and Cajun Cioppino.[…]
Columns
Former Big Lake guide displays big time cooking skills
Rule No. 1 in our house is to never pass up a chance to put your feet under Mary Poe’s kitchen table. Her recipes appear in three of the six Louisiana Seafood Bible books, and they’re all great.[…]
Columns
Speckled specialties
Dr. Bob Weiss is still at it, speckled trout fishing four or five times a week and cooking most days. Here are his recipes for Treasure Island Trout and Trout Amandine.[…]
Columns
Captain of the kitchen
Balsamic Shrimp has a distinct sweet tang from the honey and the balsamic vinegar, but there is no sour component in its taste profile.[…]
Catfish
Gourmet taste can be gluten-free
Stefanie Rogers lives with her husband Scotty in the rural Louisiana community of Pine — the same village where they grew up. Considering where they live, it would be easy to assume she would simply cook Southern style dishes, with little seafood other than fried catfish.[…]
Columns
Oyster recipes perfect for the holidays
From now through February and into March, Louisiana oysters are in their prime — fat and flavorful.[…]
Columns
Cajun meets Italian: The “Stromboli Psychic”
Imagine our surprise when we walked into Janelle Folse’s Raceland home and she declared that she was going to prepare a Cajun stromboli.[…]
Columns
This cook is saucy
Laina Asprion grew up as a New Orleans Creole. Here are her recipes for Barbeque Shrimp and Manade’s Crawfish Monica.[…]
Columns
Papa bear’s turn to cook
Johnny Falterman’s motivation for cooking is to watch people enjoying his food. Here are his recipes for Tiger Salad and Crawfish and Crabmeat a la Johnny.[…]