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