For the uninitiated, Cajun cooking is the same wherever bonafide Cajuns exist.
But as a born and bred Cajun, Tony Soileau knows better. The 47-year-old dentist lives in Lafayette now, but he was raised in Pine Prairie in Evangeline Parish.[…]
For being such a popular, almost faddish cooking tool, it is hard to believe that 17 years ago almost no one in Louisiana knew what a Big Green Egg was.[…]
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.[…]
Lafayette’s Pat Attaway shares with Louisiana Sportsman his Cajun recipes for Mother’s Courtbouillon and Shrimp and Avocado Dip.[…]
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.[…]
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.[…]
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.[…]
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.[…]
Two red snapper recipes for offshore fishermen from Ricky Ruffin for Fried Snapper Throats with Pam’s Remoulade Sauce and Parmesan Snapper.[…]
The Broussard family of Lafayette are food adventurers. Here are their recipes for Shrimp and Tasso Stuffed Fish and Oyster & Andouille Pasta.[…]
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.[…]
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).[…]
Randy Montegut, the owner of Bon Creole Seafood, shares recipes for Shrimp and Corn Soup and Sac-a-Lait & Frog legs.[…]
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.[…]
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.”[…]
In Cheniere lives life-long resident and cook par excellence Paul Frazier. Here are his recipes for Grand Isle Shrimp & Grits and Pastalaya.[…]