• Chocolate Bread, Bird-N-A-Nest, French Toast & Fried Bread Chef Kevin “Sweet P” Prejean With Sweet P’s Catering in Church Point
  • Fruit and Seafood Salad Executive Chef Gilbert Decourt Artisan Creative Catering (Cajundome)
  • Shrimp St. Charles Chef Jude Tauzin of Catahoula Restaurant
  • Pasta Jambalaya General Manager Shawn Carter Of Sicily Italian Buffet
  • Crawfish Fettuccini Manager Michael Browne Of Don’s Seafood & Steakhouse
  • Andouille & Oyster Stuffed Cornish Hens, & Banana’s Foster Bread Pudding Bakery Manager Alexis Guillory Of Piggly Wiggly South
  • Flounder Diane Owner/Chef Jason Huguet, Steamboat Warehouse
  • Clint Robin’s Pork-Finger Wrap & Clint Robin’s Potato Soup Clint Robin, LeJeaune De la Bassin
  • Crawfish Enchiladas Billy Beasley & Chuck Sebetto Of Don Shetler Chevrolet
  • California Chicken Salad, Pecan Chicken Tender Salad, & Black And Bleu Caesar Salad Chef Travis Frank of O’Charley’s Restaurant
  • Turkey and Black Bean Chili & Chocolate Marshmallow Fluff Squares Chef Kerry Griffith with Weight Watchers
  • Piccadilly’s Shrimp Etouffee & Piccadilly’s Parmesan Crusted Tilapia Chef Gino Sclafani, Corporate Chef for Piccadilly’s Restaurants
  • Rice Pot Smothered Potatoes and Cheese w/ Crawfish Chef Kernis “Big Lou” Louviere With Halliburton
  • Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Ossabucco Chef Michael Miller of Le Zinc Bar & Grill
  • Southwest Jambalaya Chef Brandon LeBlanc of Coyote Blues in Lafayette
  • Shrimp Allemond Chef David Allemond with McGee’s Landing
  • Corn and Shrimp Soup with Angela Champagne of Champagne’s Marche’ in Leonville
  • Backstrape en Brochette with Chuck Sebett & Billy Beasley Of Don Shetler Chevy
  • Mexican Corn Bread with Joey Quebedeaux With Piggly Wiggly
  • Cajun Seafood Pasta with Chef Kernis Louviere with Iberia Boys & Girls Club
  • Sea Bass with Portobello Vinaigrette, & Sushi Tuna Salad with Eric K. Johnson, Sous Chef of Delta Downs Racetrack Casino & Hotel
  • Pan Seared Sea Bass with Johnathan Kastner, Chef de Cuisine Of Bella Figura in Lafayette
  • Crawfish Michelle with Chuck Sebett & Billy Beasley Of Don Shetler Chevy
  • Sausage & Shrimp Pastalaya w/ Cake Mix Cookies with Angela Champagne of Champagne’s Marche’ in Leonville
  • Cajun King Chicken & Sausage Pastalaya with Tony Zeringue of Bruce Food Corporation
  • Chicken & Sausage Jambalaya with Keith LeJeune of KaJeunes Country Corner
  • Shrimp Etouffee with Jim Roy and Mitch Olivier of the Crawfish Corner
  • Pecan Encrusted Snapper with Chef Terryl Jackson of Prejean's Restaurant
  • Corn and Crab Bisque with Chef Brandon Thibodeaux of Blackberry’s Restaurant
  • Breakfast Casserole and Funnel Cakes with Jim Richard Prepared
  • Stuffed Crab Dressing, Crabmeat Bienville & Oyster Rockefeller with Poor Boys Riverside Inn/Little River Inn Owners & Managers
  • Fried Oyster Patsta Fire Roasted Oysters and Oysters on the half shell with Chad Phares with Phares' in Lafayette
  • Goodwill's Cajun Combo - Boston Butt Roast and Smothered Sweet Corn with Chef Jim Richard
  • Filet Mignon, Rib-eye, Porter House Sirloins, Pan Fried Shrimp and Pan Fried Tilapia with a Crab and Shrimp Sauce with Hubert Vidrine of Vidrine's Cafe
  • Roasted Eggplant with Zucchini Basil Oil and Goat Cheese with Chef Angel Acosta of Prejean's Restaurant
  • Mango Salsa, Lemon Honey Basil Vinaigrette and Tuna Fresh with Chef Lonnie Pope of Lafayette Townhouse
  • Blackened Scallops w/Louisiana Crawfish Cream Sauce, Grilled Sea Scallops on Rosemary Skewers w/Balsamic Herb Vinaigrette with Jason Huguet of the Steamboat Warehouse Restaurant
  • Jamaican Plate - Jerk Chicken and Fried Plantains with Chef Jacqui Elliott of Nannie Jacqui’s Café’ Crossroard Antiques
  • Seafood Jambalaya with Eric Johnson, Lead Cook of Evangeline Downs Blackberry’s
  • Chicken and Sausage Jambalaya with Jim Roy and Mitch Olivier w/Crawfish Corner
  • Doe's Corn Crab Bisque with Jason Ezell of Doe’s of Lafayette
  • Crab Cakes with Brent LeBlanc Catering
  • Sweet Potato Cake and Pork and Sausage Jambalaya with NuNu’s Creole Tradition
  • Champagne’s Pork Mini Roast, Smothered Corn, Angela’s Banana Cake with Angela Champagne with Champagne's Marche' in Leonville
  • Biscuits and White Gravy, Grits Balaya, Breakfast Burrito with Chef Keith LeJeune of KaJeune's Catering
  • Blackened Sea Scallops in a Pepper Trio Sauce with Brandon Thibodeaux of Blackberry's Restaurant
  • Seafood Veloute, Nicholl Reef Tuna, and Crab Avocado with Jason Huguet of the Steamboat Warehouse Restaurant
  • Chicken Creole with Steve Gautier
  • Paul’s Italian Sausage and Steamed Vegetables with Paul Dicapo Catering
  • Alligator Sauce Picante with Warren "Biscuit" Basco
  • Ground Meat Casserole (pdf) - from the Kitchen of Keith Potier of Crossroads Antiques
  • Venison In Brown Gravy - with Jim and Mitch
  • Stuffed Chicken Thighs- with Doug Landreneau
  • Chicken Noodle Soup - with Joey Quebedeaux
  • English Duck and Rice Pilaf - with Kenny Pitre
  • Delicious Roast and Sauté - with Mr. Heath Byers
  • Velveeta Fudge & Peanut Surprise- with Lindsay Loggins
  • Joans Cheesy Chicken Spaghetti- with Jim Roy
  • Beef & Cheese Enchiladas - with Kevin Doucet of Piggly Wiggly
  • Ryan's German Chocolate Cake - with Tee Lothridge
  • Chicken Dijon with Tarragon & Frissee Salad - with Michael Lee of the Creswell Chiropractic
  • King's Quail Farce - with Reynold Landry, Director of Food & Nutritional Services OGHS
  • Joyce A' Jacks Meatloaf, Kim's Jingle Chicken, and Brisket LaFleur - with Kermit Miller, President of Jack Miller's Barbeque Sauce
  • Fresh Cooks Inlet Halibut Pasta with Berry Kemp of Artmosphere
  • Chicken Fried Steak with Dr. Michael Lee of Creswell Chiropractor
  • “Slap Ya Mama” Cajun Cornbread with Jennifer Walker
  • Mexican Soup with John R. Young
  • Oyster and Artichoke Bisque with Kelly Mayeaux
  • Crispy Baked Chicken with Annetta Nelson
  • Duck Salad  with David Utley
  • Crawfish Etoufee  with Peanut Elder
  • Blackened Snapper Filet   with Benny Nele
  • BBQ Beef Filled Biscuits with Kevin Doucet
  • Corn and Crab Meat Bisque with Tony Chachere
  • Cheesy Crawfish Quesadilla with Mitch Olivier
  • Pan Fried Grouper with David Utley
  • Loaded Baked Potato Salad with Wanda Juneau
  • Crawfish Boil Frittata with Dr. Michael Lee
  • Corn and Crab Bisque Blackened Quail Salad with Cane SyrupVinaigrette & Filet Rouge with Chef Lonnie Pope
  • Chicken Stuffed Caesar Pita with Chef Donavon Solis of Prejean's
  • Hooper Bay Salad & Bronzed Salmon topped with Mango-Avocado Salsa with Chefs Frederick Nonato & Ricky Hoang of Tsunami
  • Charley G's Crab Cakes with Roasted Pecan Vinaigrette with Chef Holly Goetting of Charley G's
  • Arroz Con Pollo with Chefs Rafael & Vivian Garica of Cafe Habana City
  • Crispy Smothered Chicken with Chef Greg Reggio of Zea
  • Carnitas (Seasoned Pork) & Camarones Surenos (Southwestern Shrimp) with Chefs Juan Giron & Jose Perez & Manager Bernadette Theiss of Picante
  • Marie LeVeaux Pizza with Karen & Ashley Metcalf of Deano's
  • Grilled Tilapia with Artichoke Hearts & Classic French Style Beure Blanc with Chef Chris Cashen & Owner Steve Santillo of Blue Dog Cafe
  • Grilled Chicken Breast Topped with Shrimp a la Brent with Chef Brent LeBlanc of Russell's Catering & Wendy Sibille Chair Woman of Chamber Soiree
  • Cattlemen's Chili Prepared by Dale & Linda Bertrand & Genevieve & Daniel Lyons of the Cattlemen's Association
  • Hog Head Cheese with Ronnie & Henrietta Bellard
  • Shrimp or Crawfish Fettuccini Prepared by Berry Kemp of "Artmosphere"
  • Pineapple Chicken & Shrimp and Egg Drop Soup Prepared by Chef Chen & Manager Vicky Andrus of The New Creswell Lane Restaurant
  • Braised Lamb Chops with Meat & Spinach Pies & Baklava Prepared by Chef Michele & Manager Nidal Balbeisi of Zeus Greek & Lebanese Cafe
  • LouAna Carolina Fried Twinkies Treats & Deep Fried Rock Cornish Game Hens Prepared by Chef Carlton Christian of Ventura Foods, LLC
  • Beef Brisket & Boston Butt Pork Roast Prepared by Owner & Chef Charlie Faul & Joseph Wesley Supervisor of Charlie's Restaurant
  • Sirloin Steak, Porter House Steak, Rib Eye & Filet Mignon, Chicken & Sausage Gumbo, Boiled Crawfish with Corn & Potatoes, Stuffed Baked Potatoes & Garden Salad Prepared by Owner Hubert Vidrine of Vidrine's Cafe
  • Higgy's Chicken Parmesan Prepared by Michael Higginbotham of Piggly Wiggly of Opelousas
  • Country Blackberry Cobbler & Mardi Gras Salad Prepared by Chef Kevin Romero of Blackberry's Restaurant in Evangeline Downs
  • Pork Parmesan w/Vermicelli  Prepared by Dr. Michael Lee
  • Fried Chicken & Spinach Wraps Prepared by Dustin Richard of Opelousas Piggly Wiggly
  • Marinated Duck Breast with homemade Blackberry Glaze & Marinated Duck Breast with Creole Honey Mustard Sauce Prepared by Chef Jason Huguet of Steamboat Warehouse
  • Crawfish Bisque Prepared by Linda Bertrand
  • Crawfish & Tasso Gumbo Prepared by Ted Bellard of Targil
  • Smokehouse Passion Pasta Prepared by Chef Terry A. Jackson of Logan's Family Restaurant of Ville Platte
  • Pan Seared Mangrove Snapper w/Jumbo Lump Crab in a white wine cream sauce served w/Garden sauteed vegetables & Bayou Chef Salad Prepared by Chef Lonnie Pope of Cafe 5696 of Holiday Inn
  • Louisiana Purchase Prepared by Chef Jean Paul Uzee & Steven Santillo Owner of Blue Dog Cafe
  • Crawfish Corn Macque Medallions Prepared by Chef Stephen Vaughn of Taste of Louisiana
  • Warehouse Ribbon Ribeyes & Shrimp & Vegetable Stir-Fry Prepared by Chef Keith LeJeune of KaJeune's "Rescue Bar-B-Que" & Catering
  • Shrimp Butter Cream Sauce (Catfish Atchafalaya) Prepared by Chef Terryl Jackson of Logan's Family Restaurant
  • Santa Fe Shrimp, Chipotle Dipping Sauce & Pico de Gallo Prepared by Jody Ferguson Owner/Operator & Armando Perry Manager of Casa Ole' of Opelousas
  • Filet Mignon with Sautee Shrimp Prepared by Hubert Vidrine Owner of Vidrine's Cafe/Weston's Meat Mkt. & Grocery
  • Pork Chop Royal Prepared by Chef Brandon Thibodeaux w/Blackberry's of Evangeline Downs
  • Layered Salad Prepared by Paul Scott of Southwest La. Zydeco Music Festival
  • Mushroom Soup Prepared by Berry Kemp Owner of Artmosphere
  • Twin Tender w/Tarragon Demi-Glaze Prepared by Jason Huguet of Lafayette's Restaurant
  • Low Fat Corn & Crab Soup Prepared by Benny Nele of Benny's Catering
  • Jack Millergan's Stew Prepared by Kermit & Shelia Miller of Jack Miller's Bar-B-Que Sauce
  • Spinach & Portabella Mushroom Lasagna w/Smoked Gouda Cheese Prepared by Dawn Trahan Clinical Dietitian of Doctors' Hospital
  • Mexican-Caramel "Flan" Recipe Prepared by Carlos Campos of Baha Taco's - The Quarters Travel Plaza
  • Spicy Chicken Fettuccine Supreme Prepared by Shawn Carter of America's Best Suites
  • Baby Spinach Delight Salad Prepared by Reynold Landry Director of Food & Nutritional Service of Opelousas General Health System
  • Corn & Smoked Andouille Maque Choux Prepared by Chef Dedrick Broussard of Steamboat Warehouse Restaurant
  • Smothered Marinated Chicken w/Cheesy Sausage Potatoes Prepared by Angela Champagne of Champagne's Marche' in Leonville
  • Pecanierre Pork Chops, Old Time Potatoes & Green "Zydeco" Beans Prepared by Karl Breaux of Cajun Karl's Cookin' Adventures
  • Crawfish Etouffee Prepared by Chef Jason Huguet of Lafayette's Restaurant
  • Slow Cooker Chili Prepared by Kermit & Shelia Miller of Jack Miller's Bar-B-Que Sauce
  • Mardi Gras Recipes-Carnival Oyster Loaf, Louisiana Barbequed Shrimp & Pontchatoula Strawberry Cocktail Prepared by Kelly Williams of Tony Chachere's
  • Mushroom Soup-Full Batch Prepared by Berry Kemp owner of Artmosphere Restaurant
  • Swamp N Roll Rice & Bean Special Prepared By Todd Ortego & Dr. Feelgood of KBON Radio Station