Other Hunting
How to cook raccoon
There was something primal about it — grown men imbibing beverages around a fire, watching meat sizzle and talking about politics, cooking, hunting and trapping.[…]
Recipes
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Who says real Cajuns don’t eat salads?
Janelle Folse has been cooking for her family since she was 15. Here she shares her recipes for shrimp cole slaw and shrimp & corn bisque. […]
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Smoked meat goes with seafood
Tony Soileau put his own spin on the wildly popular dish Shrimp and Grits using, naturally enough, smoked sausage and tasso.[…]
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The Big Green Egg king does seafood
Oyster Artichoke Brushettas are a perfect example of the finger foods that Kevin serves right from the grill to his guests.[…]
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Cajun cook does shrimp his way
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.[…]
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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.[…]
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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.[…]
Freshwater Fishing
Preparing goggleye for dinner
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.[…]
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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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Collette crosses cooking cultures
Collette Weaver of Slidell shares her recipes for Dirty Rice Dressing and Stuffed Mirlitons with Shrimp.[…]
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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
Larry Roussel shares his recipes for Cajun Stir-Fried Shrimp with Rice Noodles and Uncle Larry’s Lima Beans & Shrimp.[…]
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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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The big cook cooks big
Rick Barrios shares his recipes for Big Rick’s Smothered Frog Legs with Pecan Oil and Bacon-Wrapped Shrimp.[…]