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.[…]
The Seafood Bible
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.[…]
Columns
Let’s go Mexican – Trout Quesadillas is perfection
Two recipes from Casey McLaurin; Lil Mac’s Smoky Trout Quesadillas and crab enchiladas that are packed with flavor and have a tender mouth-feel.[…]
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
The whole bunch cooks
The Broussard family of Lafayette are food adventurers. Here are their recipes for Shrimp and Tasso Stuffed Fish and Oyster & Andouille Pasta.[…]
Columns
He had a badge and a spoon
Euris “Doobie” Dubois retired last month as chief of police for the Town of Grand Isle. While he was the fishing resort’s chief law enforcement officer, he was just as well known for his cooking.[…]
Columns
Collette crosses cooking cultures
Collette Weaver of Slidell shares her recipes for Dirty Rice Dressing and Stuffed Mirlitons with Shrimp.[…]
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
This doctor has a magic touch – Fishing addict prepares gourmet seafood dishes
Bob Weiss shares his recipes for Oysters and Tasso in Cream-sauced Pasta and Oven-finished Panko Trout with Baked Tomatoes.[…]
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.[…]
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.[…]
Columns
These Cajuns know crawfish
Vern and Dee Dee Becnel are River Parishes Cajuns. Here are their recipes for Crawfish Étouffée and Crawfish Stuffed Flounder.[…]
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.[…]
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. […]