Columns
The Seafood Bible: In-laws found a kinship in the kitchen
Collette Weaver and Ron Harris are in-laws and both love to cook. Here are their recipes for Greek shrimp salad and trout meuniére.[…]
Recipes
Columns
The big cook cooks big
Rick Barrios shares his recipes for Big Rick’s Smothered Frog Legs with Pecan Oil and Bacon-Wrapped Shrimp.[…]
Recipes
Grilled redfish with garlic cream sauce
Throwing a redfish filet or two on the grill and using this awesome garlic cream sauce is a perfect way to end a summer day.[…]
Columns
Ronnie cooks up-the-bayou
Ronnie Sampey’s Smothered Crabs are delicious and fun to eat, and his Redfish Sauce Piquant recipe is unique because few sauce piquants are made with fish. […]
Columns
Something is cooking on the Vermilion River
Recipes for Island Crawfish Étouffée over marinated fried fillets and Bacon Shrimp Wraps from Amanda and Dennis Menard Jr.[…]
Columns
Terrebonne couple eats from the bayou
Justin and Jessica Head catch a lot of fish, they cook a lot of fish and they eat a lot of fish. Here are some of their tasty recipes.[…]
Columns
The fishing chef works his magic
Dustie Latiolais shares his recipes for Tripletail Treat and Atchafalaya Stuffed Catfish made with crabmeat.[…]
Columns
Crawfish are becoming cool
A funny thing has happened to crawfish: They have crept stealth-like into the national seafood consciousness without anybody really noticing it.[…]
Columns
This man loves to feed people
Barry Flach Jr. has been around the seafood business his whole life. Here are his recipes for Seafood Marlena and Oyster Spaghetti.[…]
Catfish
Abbeville Game Warden patrols the kitchen
Abbeville’s Derek Logan shares his recipes for Shrimp Creole and Potato-Crusted Catfish. He learned to cook from his family.[…]
Freshwater Fishing
Turtle Sauce Piquant recipe
Turtle soup is considered one of the great classical Creole dishes of yore in New Orleans. Most Louisianan’s who try it today wonder what all the fuss is about.[…]
Sidebars
Cooking the kill
Hunting ducks is fun. Cooking them is a lot tougher. Waterfowl are easily the most difficult of all wild game to cook. Rolling marinated boneless breasts in bacon and grilling them has claimed the loyalty of a lot of duck hunters, but unless a duck cook has a good recipe for whole birds his culinary arsenal is incomplete.[…]
Sidebars
Game recipe: Bacon-wrapped grilled goose breast
If the thought of bacon and cream cheese together has you salivating, you’ll love this recipe for Bacon-wrapped grilled goose breast.[…]
Recipes
Quackers on the barbie
Ducks and geese have to be the most difficult of all game animals to cook. They have a reputation for being strong and gamey — almost “livery” in taste.[…]