Crawfish-Stuffed Rack of Lamb

By stuffing the loin of lamb with Louisiana seafood, we give this earthy flavored meat a new dimension.

  Stuffed Quail Bottolfs

  Irish Eyes Chicken Pot Pie

  Chip Veillon’s Teal Duck

  Braised Pork Shanks with White Beans and Winter Vegetables

  Smothered Seven Steaks

  Pork Schnitzel

  Grilled Tenderloin of Venison in Tea Brine

  Smothered Chicken with Butter Beans

Continued Coverage

  Slow-cooked Korean-style beef short ribs

  Texas-Style Barbecued Brisket

  Overnight Pork Roast

  Mallard Duck Ham over Rice Dressing

  Grilled Loin of Pork with Persimmon Glaze

  Beer-Braised Hot Dogs with Sweetened Sauerkraut

  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.

  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.

  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.

  Braised Doves Evangeline

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

  Alligator Sauce Piquante

  Oven-Cooked Barbecued Beef Brisket

  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

Many times hunters will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

  Pork Chop and Potato Gratin

We have taken meat and potatoes to the next level with this dish.

  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.