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.

  Alligator Parmesan DiSalvo

Duo of Sausages Smothered in Apples

Chicken Paella

Braised Doves Evangeline

Alligator Sauce Piquante

Oven-Cooked Barbecued Beef Brisket

Continued Coverage

  Pan-Fried Pork Chops with Apple Cider and Diced Apples

The Ultimate Sweet and Smoky Barbeque Sliders

Silver Slick and Oh So Sweet Rum-Glazed Ribs

Grilled Creole Wild Boar Tenderloin

Teal and Andouille Gumbo

Pork Chop and Potato Gratin

  Duck and Andouille Gumbo

Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

Chef Folse’s Lamb Chops with Mint Salsa Verde

Air date: December 10, 2015. (Source: Chef John Folse)

Tortilla-Wrapped Spicy Adobo Pork Roast

Prep Time: 3 Hours Yields: 8–10 Servings Comment: Adobo comes from the Spanish word adobar, which literally means "to marinate". It's a common all-purpose seasoning that is used to flavor and/or marinate

Clare’s Baked Chicken Liver Paté by Chef Folse

Prep Time: 2 Hours Yields: 25-30 Appetizer Portions Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings.