GUY’S GRILLED SPECKLED TROUT Recipe from “Louisiana’s Hackberry Rod and Gun Club’s Secret Cookbook” By Terry and Martha Shaughnessy Ingredients Speckled Trout Filets Tony Chachere’s Creole seasoning Salt Pepper Margarine Garlic Cloves Onions Bell Peppers Instructions [...]
CAJUN CHICKEN FRICASSÉE Ingredients 1 whole chicken (3–4 pounds), cut into 8 pieces ½ cup vegetable oil ½ cup all-purpose flour 2 cups diced yellow onions 1 cup diced celery ½ cup diced green bell pepper 4 [...]
SMOKED DEER SAUSAGE & WHITE BEAN SOUPSMOKED DEER SAUSAGE & WHITE BEAN SOUP Recipe by: George Graham — Acadiana Table Prep Time: 45 minutes Cook Time: 1 hour 15 minutes Total Time: 2 hours Serves: 4 Ingredients 2 tablespoons bacon grease 1 cup [...]
LOUISIANA SHRIMP BOULETTES Recipe by: George Graham — Acadiana Table Serves: 4 Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes Ingredients 1 pound small raw Louisiana shrimp, peeled 2 tablespoons vegetable oil 1 cup diced yellow onion ½ [...]
DOVE POPPERS A recipe submission for this week from Mr. Mike Rinehart! Recipe by: Mike Rinehart Ingredients: 15 Dove Breast deboned ( 2 halves) = 30 pcs 15 Jalapenos sliced in half remove seeds 1 can pineapple pieces 1 [...]
DOVE BREAST DELIGHT Recipe by: Chef John Folse Source: After the Hunt: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery Serves: 4 Prep Time: About 30 minutes Cook Time: 10–15 minutes This is a simple Louisiana hunting-camp recipe that lets [...]
TEAL STUFFED WITH MUSTARD GREENS & SWEET POTATOES Recipe by: George Graham — Acadiana Table Serves: 4 Prep Time: 30 minutes Cook Time: About 3 hours Total Time: About 3½ hours Ingredients 8 cleaned teal 3 cups chopped mustard greens 2 cups diced [...]
CAJUN TEAL & ANDOUILLE GUMBO Prep Time: 30 minutes Cook Time: 2½–3 hours Total Time: About 3½ hours Serves: 6–8 Wild duck and smoked andouille are a natural combination in a dark Cajun gumbo. The teal is browned first, then slowly [...]
LOUISIANA CRAWFISH CORNBREAD Prep Time: 20 minutes Cook Time: 40–45 minutes Total Time: About 1 hour Serves: 8 Crawfish cornbread combines Louisiana crawfish tails with sweet corn, cheese, peppers, and a moist cornbread batter. It works as a hearty side dish, [...]
CAJUN SMOTHERED PORK CHOPS & GRAVY This is the kind of old-fashioned South Louisiana meal that fits your recipe section perfectly: well-browned pork chops slowly smothered until tender in a rich onion gravy, then served over hot [...]
