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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
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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.[…]
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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.[…]
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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.[…]
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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.[…]
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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.[…]
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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.[…]
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Collette crosses cooking cultures
Some people just love to cook. Collette Weaver of Slidell is like that.
She cooks Italian (red sauces and veal parmesan), country (white gravy, and chicken and dumplings), Cajun (white beans, rice dressing and brown jambalaya) and New Orleans (red jambalaya and stuffed mirlitons).[…]
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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.[…]
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Uncle Larry strikes again – Try these delicious shrimp recipes
A lot of you have probably heard of Uncle Larry. If you haven’t, you should, and since he has retired from his day job you more than likely will.[…]
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This doctor has a magic touch – Fishing addict prepares gourmet seafood dishes
Bob Weiss is near-famous for his skill at catching big speckled trout. But virtually no one knows the youthful 70-year-old by his first name. Invariably, in the exclusive trophy trout circles he moves in, he is called “Doc Weiss.”[…]
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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.[…]
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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.[…]
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These Cajuns know crawfish
Vern and Dee Dee Becnel are River Parishes Cajuns. Here are their recipes for Crawfish Étouffée and Crawfish Stuffed Flounder.[…]
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The big cook cooks big
Rick Barrios shares his recipes for Big Rick’s Smothered Frog Legs with Pecan Oil and Bacon-Wrapped Shrimp.[…]
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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. […]