Columns
It’s a Louisiana kitchen in a Mississippi home
Capt. John Falterman, Jr. and his mom Debby joined forces to make a salad with fried oysters while John cooked his corn and crawfish soup.[…]
Recipes
Columns
The cooking game warden strikes again
Abbeville resident and native Derek Logan shares his recipe for Camp Baked Fish and the author shares a recipe for Bream Fillets Thermidor.[…]
Columns
Don’t mess with this cook!
Sheri Birk of Southern Exposure Inland Fishing Charters shares her recipes for Crab Cakes with Dill Remoulade and Crawfish Étouffée.[…]
Columns
Take your pick: Exotic or slick
Wilmer and Betsy Mills live in a rambling, early 20th century Southern farm home that breathes history from every board of which it was built.[…]
Other Hunting
How to cook raccoon
There was something primal about it — grown men imbibing beverages around a fire, watching meat sizzle and talking about politics, cooking, hunting and trapping.[…]
Columns
Who says real Cajuns don’t eat salads?
Janelle Folse has been cooking for her family since she was 15. Here she shares her recipes for shrimp cole slaw and shrimp & corn bisque. […]
Columns
The Big Green Egg king does seafood
Oyster Artichoke Brushettas are a perfect example of the finger foods that Kevin serves right from the grill to his guests.[…]
Columns
Cajun cook does shrimp his way
Lane LeMaire is a dedicated Cajun cook and a skilled outdoorsman. So it is no wonder so much of what he cooks is fish, seafood and game.[…]
Columns
Lafayette exec cooks from his roots
Lafayette’s Pat Attaway shares with Louisiana Sportsman his Cajun recipes for Mother’s Courtbouillon and Shrimp and Avocado Dip.[…]
Columns
Vermilion Bay means seafood to Trout Masters
It didn’t take us long to learn that Vermilion Bay Trout Masters can cook. Here are recipes for crab salad and Zydeco Sauced Fish.[…]
Columns
This Johnson Bayou cook shines
The night before making a raid on big Sabine Lake trophy speckled trout, 37-year-old fishing guide Robbie Trahan treated me to some Johnson Bayou cooking.[…]
Freshwater Fishing
Preparing goggleye for dinner
There are many ways to skin a cat. Or in this case a goggleye. Watch this video and see how we prepare goggleye for dinner.[…]
Columns
He talks Mississippi but cooks Louisiana
Two red snapper recipes for offshore fishermen from Ricky Ruffin for Fried Snapper Throats with Pam’s Remoulade Sauce and Parmesan Snapper.[…]
Columns
Bon Creole means great food
Randy Montegut, the owner of Bon Creole Seafood, shares recipes for Shrimp and Corn Soup and Sac-a-Lait & Frog legs.[…]
Columns
Uncle Larry strikes again – Try these delicious shrimp recipes
Larry Roussel shares his recipes for Cajun Stir-Fried Shrimp with Rice Noodles and Uncle Larry’s Lima Beans & Shrimp.[…]
Columns
Something is cooking on Grand Isle
In Cheniere lives life-long resident and cook par excellence Paul Frazier. Here are his recipes for Grand Isle Shrimp & Grits and Pastalaya.[…]