What's Cookin Recipe Archives

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"My Favorite Recipe" Contest Winners

Crawfish Casserole with Allan Stackhouse of Jennings, LA

L.D.’s Venison Roast Supreme with L.D. Manuel of Eunice, LA

Vegetable Pear & Eggplant Dressing with Arleen Picard of Carencro, LA

Soups & Gumbo

Crab and Corn Bisque Soup with Shannon Bourque, Owner & Cabrina Sam, Deli Manager of Bourque’s Supermarket

Seafood Gumbo with Chef Colt Patin with Crawfish Town USA, Breaux Bridge

Corn and Shrimp Soup with Angela Champagne of Champagne’s Marche’ in Leonville

Chicken Andouille Tasso Gumbo with Chef Reynold Landry of Opelousas General Hospital

Corn and Crab Bisque with Chef Brandon Thibodeaux of Blackberry’s Restaurant

Doe's Corn Crab Bisque with Jason Ezell of Doe’s of Lafayette

Chicken Noodle Soup - with Joey Quebedeaux

Mexican Soup with John R. Young

Oyster and Artichoke Bisque with Kelly Mayeaux

Corn and Crab Meat Bisque with Tony Chachere

Corn and Crab Bisque Blackened Quail Salad with Cane SyrupVinaigrette & Filet Rouge with Chef Lonnie Pope

Crawfish Bisque Prepared by Linda Bertrand

Crawfish & Tasso Gumbo Prepared by Ted Bellard of Targil

Mushroom Soup Prepared by Berry Kemp Owner of Artmosphere

Low Fat Corn & Crab Soup Prepared by Benny Nele of Benny's Catering

Mushroom Soup-Full Batch Prepared by Berry Kemp owner of Artmosphere Restaurant

Salads

Fruit and Seafood Salad Executive Chef Gilbert Decourt Artisan Creative Catering (Cajundome)

California Chicken Salad, Pecan Chicken Tender Salad, & Black And Bleu Caesar Salad Chef Travis Frank of O’Charley’s Restaurant

Loaded Baked Potato Salad with Wanda Juneau

Hooper Bay Salad & Bronzed Salmon topped with Mango-Avocado Salsa with Chefs Frederick Nonato & Ricky Hoang of Tsunami

Country Blackberry Cobbler & Mardi Gras Salad Prepared by Chef Kevin Romero of Blackberry's Restaurant in Evangeline Downs

Layered Salad Prepared by Paul Scott of Southwest La. Zydeco Music Festival

Baby Spinach Delight Salad Prepared by Reynold Landry Director of Food & Nutritional Service of Opelousas General Health System

Beef

Beef Tenderloin Angelle, with Chef/Owner Jason Huguet of Steamboat Warehouse in Washington

Shirley’s Hot Tamales, with Aaron Lemelle Lastie

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

Ground Meat Casserole (pdf) - from the Kitchen of Keith Potier of Crossroads Antiques

Delicious Roast and Sauté - with Mr. Heath Byers

Beef & Cheese Enchiladas - with Kevin Doucet of Piggly Wiggly

BBQ Beef Filled Biscuits with Kevin Doucet

Cattlemen's Chili Prepared by Dale & Linda Bertrand & Genevieve & Daniel Lyons of the Cattlemen's Association

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

Filet Mignon with Sautee Shrimp Prepared by Hubert Vidrine Owner of Vidrine's Cafe/Weston's Meat Mkt. & Grocery

Twin Tender w/Tarragon Demi-Glaze Prepared by Jason Huguet of Lafayette's Restaurant

Jack Millergan's Stew Prepared by Kermit & Shelia Miller of Jack Miller's Bar-B-Que Sauce

Slow Cooker Chili Prepared by Kermit & Shelia Miller of Jack Miller's Bar-B-Que Sauce

Swamp N Roll Rice & Bean Special Prepared By Todd Ortego & Dr. Feelgood of KBON Radio Station

Chicken

Southern’s Spicy Chicken Poppers with Sweet Saucy Glaze with Mary Beth Kojis, Sales Manager with Southern Bar-B-Que Sauce

Roasted Garlic & Herb Chicken Panini with Chef Kevin Bordelon with Bruce Foods Corporation Corporate Research & Development

Jamaican Plate - Jerk Chicken and Fried Plantains with Chef Jacqui Elliott of Nannie Jacqui’s Café’ Crossroad Antiques

Chicken and Sausage Jambalaya with Jim Roy and Mitch Olivier w/Crawfish Corner

Chicken Creole with Steve Gauthier

Stuffed Chicken Thighs- with Doug Landreneau

Joans Cheesy Chicken Spaghetti- with Jim Roy

Chicken Dijon with Tarragon & Frissee Salad - with Michael Lee of the Creswell Chiropractic

Chicken Fried Steak with Dr. Michael Lee of Creswell Chiropractor

Crispy Baked Chicken with Annetta Nelson

Chicken Stuffed Caesar Pita with Chef Donavon Solis of Prejean's

Arroz Con Pollo with Chefs Rafael & Vivian Garica of Cafe Habana City

Crispy Smothered Chicken with Chef Greg Reggio of Zea

Grilled Chicken Breast Topped with Shrimp a la Brent with Chef Brent LeBlanc of Russell's Catering & Wendy Sibille Chair Woman of Chamber Soiree

Pineapple Chicken & Shrimp and Egg Drop Soup Prepared by Chef Chen & Manager Vicky Andrus of The New Creswell Lane Restaurant

LouAna Carolina Fried Twinkies Treats & Deep Fried Rock Cornish Game Hens Prepared by Chef Carlton Christian of Ventura Foods, LLC

Higgy's Chicken Parmesan Prepared by Michael Higginbotham of Piggly Wiggly of Opelousas

Fried Chicken & Spinach Wraps Prepared by Dustin Richard of Opelousas Piggly Wiggly

Spicy Chicken Fettuccine Supreme Prepared by Shawn Carter of America's Best Suites

Smothered Marinated Chicken w/Cheesy Sausage Potatoes Prepared by Angela Champagne of Champagne's Marche' in Leonville

Pork

Pan Sautéed Pork Loin Cutlets w/Sautéed Vegetables & Sweet Mashed Potatoes Big Lou

Clint Robin’s Pork-Finger Wrap & Clint Robin’s Potato Soup Clint Robin, LeJeaune De la Bassin

Ossabucco Chef Michael Miller of Le Zinc Bar & Grill

Pork Tenderloin Medallions & Eggplant Dressing Chef David Allemond of McGee's Landing

Pont Breaux Tenderloin Owner Chez Jacqueline of Jacqueline’s Restaurant Breaux Bridge

Apricot Pecan Crusted Pork Loin Chop Chef Brandon Thibodeaux of Blackberry’s Restaurant

Goodwill's Cajun Combo - Boston Butt Roast and Smothered Sweet Corn with Chef Jim Richard

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

Carnitas (Seasoned Pork) & Camarones Surenos (Southwestern Shrimp) with Chefs Juan Giron & Jose Perez & Manager Bernadette Theiss of Picante

Pork Parmesan w/Vermicelli Prepared by Dr. Michael Lee

Pork Chop Royal Prepared by Chef Brandon Thibodeaux w/Blackberry's of Evangeline Downs

Pecanierre Pork Chops, Old Time Potatoes & Green "Zydeco" Beans Prepared by Karl Breaux of Cajun Karl's Cookin' Adventures

Seafood

Grilled Tilefish w/Lemon, Dill Cream Sauce Owner/Chef Jason Huguet, Steamboat Warehouse

Steamboat Shrimp Etoufee & Pan Fried Trout topped with Shrimp Etoufee Owner/Chef Jason Huguet, Steamboat Warehouse

Pan Seared Wild Salmon with an Herb Butter Sauce, served with Asparagus and Pasta Chef Maureen A. Little of Virtual Bistro Catering

Steamboat Crawfish Etouffee Owner/Chef Jason Huguet, Steamboat Warehouse

Seafood Pasta & Fried Green Tomato & Seafood Stuffing and Cream sauce Chef Colt Patin with Crawfish Town USA, Breaux Bridge

Stuffed Crab Dressing & Crawfish Rockefeller Dip Richard Hurst of Poor Boys Riverside Inn & Little River Inn

Southern Belle's Owner/Chef Jason Huguet, Steamboat Warehouse

Seafood Cabbage Rolls Joey Quebedeaux with Piggly Wiggly on Heather Drive In Opelousas

French Toast w/ Praline Sauce & Seafood Quiche Chef Lonnie Pope with Crawfish Town in Lafayette

Flounder Diane Owner/Chef Jason Huguet, Steamboat Warehouse

Crawfish Enchiladas Billy Beasley & Chuck Sebetto Of Don Shetler Chevrolet

Piccadilly’s Shrimp Etouffee & Piccadilly’s Parmesan Crusted Tilapia Chef Gino Sclafani, Corporate Chef for Piccadilly’s Restaurants

Shrimp Allemond Chef David Allemond with McGee’s Landing

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

3 Oyster Dishes with a Remoulade Sauce with Chef Jason Huguet of Steamboat Warehouse

Cajun Crawfish Spring Rolls with Chef Kevin Tate of Le Zinc Main Street Bar & Restaurant

Shrimp Etouffee with Jim Roy and Mitch Olivier of the Crawfish Corner

Pecan Encrusted Snapper with Chef Terryl Jackson of Prejean's Restaurant

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

Mango Salsa, Lemon Honey Basil Vinaigrette and Fresh Tuna 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

Seafood Jambalaya with Eric Johnson, Lead Cook of Evangeline Downs Blackberry’s

Crab Cakes with Brent LeBlanc Catering

Crabmeat Au Gratin with Jason Huguet of the Steamboat Warehouse Restaurant

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

Fresh Cooked Inlet Halibut Pasta with Berry Kemp of Artmosphere

Soft Shell Crab Vermillion with Jason Huguet of the Steamboat Warehouse Restaurant

Crawfish Etoufee with Peanut Elder

Blackened Snapper Filet with Benny Nele

Cheesy Crawfish Quesadilla with Mitch Olivier

Pan Fried Grouper with David Utley

Charley G's Crab Cakes with Roasted Pecan Vinaigrette with Chef Holly Goetting of Charley G's

Grilled Tilapia with Artichoke Hearts & Classic French Style Beure Blanc with Chef Chris Cashen & Owner Steve Santillo of Blue Dog Cafe

Shrimp or Crawfish Fettuccini Prepared by Berry Kemp of "Artmosphere"

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

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

Crawfish Etouffee Prepared by Chef Jason Huguet of Lafayette's Restaurant

Mardi Gras Recipes-Carnival Oyster Loaf, Louisiana Barbequed Shrimp & Pontchatoula Strawberry Cocktail Prepared by Kelly Williams of Tony Chachere's

Combination Dishes

Hamburger Steak w/ Sauce, Salad w/ Creamy Garlic Dressing, “Mixed Nut” Candy, Homemade Lemonade Missy Benoit & Chris Lemke MIX 107.1 "The Mixed Nuts" and Hosts of Acadiana Today

Eggplant, Chicken & Tasso Casserole Joey Quebedeaux of Piggly Wiggly South Opelousas

Tapas Dishes Chef William Annesley with Pamplona Tapas Bar & Restaurant

Pan seared tortilla incrusted Tilapia over Southern black bean and Corn Salsa, Cajun-Mex Rice & Southern Chicken Fajitas Jim Miller with Southern Food’s

Andouille & Oyster Stuffed Cornish Hens, & Banana’s Foster Bread Pudding Bakery Manager Alexis Guillory Of Piggly Wiggly South

Chicken & Sausage Jambalaya with Keith LeJeune of KaJeunes Country Corner

Joyce A' Jacks Meatloaf, Kim's Jingle Chicken, and Brisket LaFleur - with Kermit Miller, President of Jack Miller's Barbeque Sauce

Warehouse Ribbon Ribeyes & Shrimp & Vegetable Stir-Fry Prepared by Chef Keith LeJeune of KaJeune's "Rescue Bar-B-Que" & Catering

Wild Game

Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Backstrape en Brochette with Chuck Sebett & Billy Beasley Of Don Shetler Chevy

Alligator Sauce Picante with Warren "Biscuit" Basco

Venison In Brown Gravy - with Jim and Mitch

English Duck and Rice Pilaf - with Kenny Pitre

King's Quail Farce - with Reynold Landry, Director of Food & Nutritional Services OGHS

Duck Salad with David Utley

Marinated Duck Breast with homemade Blackberry Glaze & Marinated Duck Breast with Creole Honey Mustard Sauce Prepared by Chef Jason Huguet of Steamboat Warehouse

Pastas

Pasta Lafourche Jason Huguet, Owner/Chef Steamboat Warehouse

Louisiana Blue Point Lump Crabmeat Alfredo Billy Beasley & Chuck Sebett Of Don Shetler Chevrolet

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

Cajun Seafood Pasta with Chef Kernis Louviere with Iberia Boys & Girls Club

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

Smokehouse Passion Pasta Prepared by Chef Terry A. Jackson of Logan's Family Restaurant of Ville Platte

Spinach & Portabella Mushroom Lasagna w/Smoked Gouda Cheese Prepared by Dawn Trahan Clinical Dietitian of Doctors' Hospital

Desserts

Velveeta Fudge & Peanut Surprise- with Lindsay Loggins

Ryan's German Chocolate Cake - with Tee Lothridge

Mexican-Caramel "Flan" Recipe Prepared by Carlos Campos of Baha Taco's - The Quarters Travel Plaza

Other Dishes

Saupiquet de lapin Chefs Thierry Padovani & Maureen A. Little

Chocolate Bread, Bird-N-A-Nest, French Toast & Fried Bread Chef Kevin “Sweet P” Prejean With Sweet P’s Catering in Church Point

Turkey and Black Bean Chili & Chocolate Marshmallow Fluff Squares Chef Kerry Griffith with Weight Watchers

Rice Pot Smothered Potatoes and Cheese w/ Crawfish Chef Kernis “Big Lou” Louviere With Halliburton

Southwest Jambalaya Chef Brandon LeBlanc of Coyote Blues in Lafayette

Mexican Corn Bread with Joey Quebedeaux With Piggly Wiggly

Breakfast Casserole and Funnel Cakes with Jim Richard

Roasted Eggplant with Zucchini Basil Oil and Goat Cheese with Chef Angel Acosta of Prejean's Restaurant

Biscuits and White Gravy, Grits Balaya, Breakfast Burrito with Chef Keith LeJeune of KaJeune's Catering

Paul’s Italian Sausage and Steamed Vegetables with Paul Dicapo Catering

“Slap Ya Mama” Cajun Cornbread with Jennifer Walker

Crawfish Boil Frittata with Dr. Michael Lee

Marie LeVeaux Pizza with Karen & Ashley Metcalf of Deano's

Hog Head Cheese with Ronnie & Henrietta Bellard

Braised Lamb Chops with Meat & Spinach Pies & Baklava Prepared by Chef Michele & Manager Nidal Balbeisi of Zeus Greek & Lebanese Cafe

Corn & Smoked Andouille Maque Choux Prepared by Chef Dedrick Broussard of Steamboat Warehouse Restaurant

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