Newsletters
Redfish Ceviche with an Italian twist
Humberto Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. Here he shows Sportsman TV how he makes his redfish ceviche.[…]
Recipes
Field Reports
How to cook redfish on the half shell
After an exciting night bowfishing for redfish, Felipe Ferreira and Matthew Waguespack explain how to clean and cook redfish on the half shell.[…]
Field Notes
Redfish Mango Ceviche recipe
Prepared redfish for the table every way possible? Try this redfish ceviche recipe. It can be an appetizer or a main dish and is perfect for summer.[…]
Deer Hunting
Venison Kofta Kabobs
Next time you’re craving Greek & Lebanese food, reach into your freezer and pull out a pack of ground venison and get to grilling some venison kofta kabobs. […]
Columns
Red Snapper (Fish) en Papillote
Fish en Papillote is simple and tasty way to prepare fish. The recreational chef prefers to use saltwater fish for this recipe, like snapper or grouper.[…]
Hog Hunting
Wild Pork Cuban Sandwiches with Humberto Fontova
Humberto Fontova delivers a crowd-pleasing sandwich in this Sportsman TV episode. He mixes wild pork with a classic cuban sandwich recipe.[…]
Columns
A dish of Cajun spice
On cold days, it’s nice to come inside and have a meal that is tasty, filling and warms you all over. This seafood/sausage chowder will do just that.[…]
Newsletters
Boudin-Stuffed Fried Frog Legs
In this Sportsman TV video, Chef Nathan Richard shows his favorite way to cook frogs. He stuffs them with boudin before frying.[…]
Deer Hunting
Venison Fajitas with a Cuban twist
Humberto Fontova uses his Cuban heritage and his love for Louisiana culture to concoct recipes. In this video, he shows how to cook venison fajitas.[…]
Columns
Pastalaya, Fish Tacos are hits
New Iberia’s Lynn Breaux shares his recipes for Savory Cajun Pastalaya and Lynn’s Fish Tacos. They have a good flavor profile and can be whipped up quickly.[…]
Recipes
Redfish on the Half Shell Taco recipe
Chef Nathan Richard from Cavan Restaurant in New Orleans shows his redfish on the half shell tacos recipe on an episode of Sportsman TV.[…]
Columns
Cajun hospitality means good food
Recipes for Crawfish Étouffée and Turtle Sauce Piquant from Barry Toups, who was appointed in 2018 to the Louisiana Seafood Promotion and Marketing Board.[…]
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.[…]
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.[…]