Asparagus Quiche with Crabmeat and Bacon

Although the main ingredients of a quiche are standard, quiches are truly versatile. You can add meat, vegetables, or seafood.

  Pimiento Cheese, Bacon, and Roasted Red Pepper Finger Sandwiches

  Crawfish Boulettes Po’Boy with Étouffée Sauce

  Crab Grilled Cheese R’evolution

  Fillet of Speckled Trout Prince Murat

  Stuffed Quail Bottolfs

Artichoke and Oysters Dunbar

Continued Coverage

  St. Joseph’s Fava Bean Soup

  Irish Eyes Chicken Pot Pie

  Chip Veillon’s Teal Duck

  Lobster and Sweet Pea Risotto

  Mardi Gras Crab Salad

  Oyster Pan Roast Courir de Mardi Gras

  Mamere’s Potato, Shrimp, and Andouille Stew

Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.

Download WAFB’s Stirrin’ It Up app, featuring recipes from Chef John Folse

WAFB’s Stirrin’ It Up app features dozens of delicious recipes from renowned Louisiana chef, John Folse.

  Creole Country Cornmeal Pecan Waffles

This interesting waffle recipe was created by two Creole women, Ms. Young and Ms. Murphy. These frugal women never let a single thing go to waste and often-combined leftover fruit with syrups as the perfect topping for waffles.

  Hunters’ Weekend Vegetable Soup

Any of your favorite vegetables such as turnips, sweet potatoes, or white beans may be added to the soup. You may also wish to add duck breast or any other game meat as well.

  Braised Pork Shanks with White Beans and Winter Vegetables

  Spicy Tomato and Lobster Linguine

  Smothered Seven Steaks

  Steamed Whole Fish

  Doc’s Primo Chili

  Crab Beignets Pontchartrain

  Pork Schnitzel

Originally, this recipe was from Chef Gunter Preuss of Broussard's Restaurant in New Orleans, who used veal.

  Grilled Tenderloin of Venison in Tea Brine

During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of venison.

  Pasta Fazul

This recipe is a traditional Italian dish, and is often referred to as “pasta e fagioli” in Italy. The phrase “e fagioli” simply means, “and beans.”

  Smothered Chicken with Butter Beans

Ah comfort food… ain’t it grand? It’s even better when it doesn’t make you “grander.”

  Slow-cooked Korean-style beef short ribs

Slow cooking allows the cook to prepare the ingredients, place them into a cooker and leave the meal to cook itself for up to 8 hours

  Dulce de Leche Dark Chocolate Bread Pudding

Dulce de leche is Spanish and literally translates to “milk candy.” This recipe is yet another variation of traditional bread pudding, made with the famed caramel sauce.

  Grandpa’s Potato, Shrimp, Ham, and Sausage Soup

Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.

  The Ultimate Holiday Cabbage Casserole

Casseroles are synonymous with the holidays. They are so versatile! This one would go great with a holiday ham or even your black-eyed peas on New Year’s Day.

  LA chef sets Guinness World Record for largest pot of seafood gumbo

Chef John Folse just set a new Guinness World Record for the largest pot of seafood gumbo at the Walk-On’s Independence Bowl.

  Texas-Style Barbecued Brisket

This is a simple yet delicious recipe that holds the magical combination of smoke, heat, and time that guarantees a juicy, smoky, meaty perfection!

  Overnight Pork Roast

Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation method.

  Italian Chocolate-Almond Cake

This cake is also known as “torta caprese.” As that name suggests, this dessert originated from the Italian isle of Capri.

  Carrot and Tri-Colored Cauliflower Salad

These colorful carrots and cauliflowers are not only visually appealing, but taste great too. Serve this salad as a side or add a protein like grilled chicken breast for a light entrée.

  Gingerbread-Pear Loaf Cake

Your family and friends will love this different, but yummy loaf cake!

  Spiked Hot Chocolate Barataria Bay

This beverage was inspired by Jean Lafitte and his pirates stealing chocolate and candy in Barataria Bay. Complete with peppermint schnapps and rum, your friends and family will be asking for this recipe, no doubt.

  Red Beans, Rice, and Sausage Gumbo

In the 1700s, the Acadians in Louisiana started growing red beans in their gardens. Centuries later, this eventually inspired the start of Blue Runner® Foods in 1918, and it has been a Louisiana tradition ever since!

  Brown Oyster Stew in Pastry Shells

Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters, and oyster patties, called for cream thickened with flour rather than dark brown roux.

  Creamed Spinach with Sugar-Cured Ham and Minced Yams

Who doesn’t love creamed spinach?

  Roasted brussels sprouts with crispy prosciutto

Don’t dare turn your nose up at Brussels sprouts!

Chef Folse offering Thanksgiving Day buffet at White Oak Plantation

Chef John Folse is offering up a Thanksgiving Day buffet at White Oak Plantation.

  Baked Butternut Squash with ‘Pillow’ Topping

Butternut squash is plentiful this time of year, so why not utilize it for your next holiday gathering?

  Pork and Yam Breakfast Sausage

Pork is often served with fruit or fruit-flavored sauces to help enhance the taste. Although technically vegetables, yams have a sweet flavor that makes them an equally suitable accompaniment to the meat.

  Mallard Duck Ham over Rice Dressing

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the surface except to avoid danger.

  Applewood Bacon and Three-Squash Casserole

This interesting dish may be served as a side dish, entrée, or pasta topping.

  Grilled Loin of Pork with Persimmon Glaze

Grilling is a great way to infuse smoky flavor into pork tenderloin.

  Red Bean and Andouille Dip

This delicious home-style dip offers an abundance of flavor and may be served hot or cold with fresh vegetables, tortilla chips, or French bread croutons.

  Voodoo Greens

Just as a voodoo sorceress can wield mysterious power over her intended prey with a supernatural potion, this dish can hold you under its spell with a vast array of herbs, greens, sausages, and meats. Partake of voodoo greens if you dare!

  Apple and Mixed Berry Crumble

Classic comfort food, this dessert is filled with fresh apples, blueberries, and raspberries for wonderful flavor and color. The recipe contains oats, which also makes this perfect for breakfast.

  Beer-Braised Hot Dogs with Sweetened Sauerkraut

I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhance this dish.

  Pumpkin and Pecan Bread

Pumpkin is a vegetable that can fit into any recipe ranging from soups to desserts because of its unique flavor and texture. This pumpkin and pecan bread recipe is perfect for a Fall breakfast or upcoming holiday meals.

  Juirdmon: Cushaw Pumpkin Pie Filling

Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This filling could be placed into a pie shell or made into turnovers.

  Chargrilled Oysters

Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.

  Spicy Italian Sausage and Shrimp Linguine with Honey-Tomato Sauce

If you’ve never paired fresh tomatoes with honey and vinegar, this sauce might seem a bit unusual at first, but it is actually quite delicious.

  Alligator Parmesan DiSalvo

Guy DiSalvo, from Latrobe, Pennsylvania, is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazingly tasty dish. In fact, it is the perfect topping for veal or eggplant parmesan. Here is my version, which utilizes alligator.

So Fetch! There is a new Mean Girls cookbook for those on an all-carb diet

Jonathan Bennett, the actor who played Aaron Samuels on the hit comedy Mean Girls, has released a new cookbook for fans of the film.

  Duo of Sausages Smothered in Apples

Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.

Lobster Rolls Creole Style

Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.

  Chicken Paella

Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.

  Big Easy Buffalo-Style Shrimp

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

  Braised Doves Evangeline

In Bayou Country, dove season meant not only good sport shooting, but also wonderful game birds for the table.

  Oyster and Artichoke Bisque

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups.

Shrimp and Potato Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes a major cash crop of the Germans became one of their favorite ingredients and were used in many different dishes.

  Oven-Cooked Barbecued Beef Brisket

Preparing a brisket can be overwhelming for some home cooks. Barbecuing or smoking brisket can be time-consuming and tedious. This oven-cooked barbecued beef brisket is ideal for overnight preparation.

Spicy Italian Meatball Peacemaker

After a night of drinking and carousing in the French Quarter, the dockworkers of early New Orleans would often bring an overfilled po'boy to their family at daybreak as an offering of peace. This ultimate po'boy sandwich became known as the peacemaker.

Gâteau de Figue (Fig Cake)

In the summer months, figs are plentiful in south Louisiana.

Baked Muffuletta Pasta

The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."

Crab Louis Salad

Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

  Pan-Fried Pork Chops with Apple Cider and Diced Apples

The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.

Catfish Pot Pie with Vegetables

Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table.

  Crab Rémoulade with Fried Green Tomatoes

Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

  Lavender creole cream cheese ice cream

What screams summertime more than ice cream? This is the perfect complement to those warm summer days.

  Heirloom Tomato Salad With Honey-Whipped Goat Cheese

Heirloom tomatoes are typically sweeter than other tomato cultivars. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

  The Ultimate Sweet and Smoky Barbeque Sliders

Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

  Classic Apple Pie

Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.

  Praline and Peach Ice Cream

Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

  Creole Crawfish and Andouille Risotto

The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

  The Ultimate Bloody Mary

The Bloody Mary was created in Paris by Pete Petiot at Harry's New York Bar in 1921. It was originally called the "Bucket of Blood" or the "Red Snapper."

  Crabmeat and Shrimp Stuffed Summer Squash

The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish.