Soup

  Oyster and Artichoke Bisque

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

  Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

This "stick to your ribs" soup combines these potatoes with crawfish and crab. It's also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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.

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.

Wild Mushroom and Crab Bisque

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

England Clam Chowder

Air date: January 21, 2016. Source: Chef John Folse.

Swiss Chard, Italian Sausage and White Bean Soup

Air date: December 3, 2015. (Source: Chef John Folse)

Leek and Butternut Squash Soup

Air date: December 1, 2015. (Source: Chef John Folse)

Cream of Mirliton and Shrimp Soup

Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetable

White Beans, Greens and Hocks Stew

Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red