When frogging season is in, it can be a fun activity for the whole family. In this video, Chef Nathan Richard shows his favorite way to cook frogs. Most folks know how to fry frog legs, but Chef Nathan takes it a step further and stuffs them with boudin!
Field Reports
Pouldeau and andouille gumbo at the Hobo Hilton
Chef Jean-Paul Bourgeois prepares Pouldeau and andouille gumbo at the camp before heading off for an evening teal hunt. […]
Field Reports
Duck Legs and Grits
Jared Serigné of Outside the Levees shares a great Duck Legs and Grits recipe. In this version, he uses wild duck legs. […]
Crappie/Bream
That’s a ‘whole’ plate of crappie
Kinny Haddox scaled, cleaned and removed all the inedible parts from two 16-inch crappie and decided to cook them whole. […]
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