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What's Cookin' Recipe Archives

Choose a Recipe from one of the Categories below!

"My Favorite Recipe" Contest Winners
  • Crawfish Casserole Prepared by Allan Stackhouse of Jennings, LA
  • L.D.’s Venison Roast Supreme Prepared by L.D. Manuel of Eunice, LA
  • Vegetable Pear & Eggplant Dressing Prepared by Arleen Picard of Carencro, LA
    • Soups, Gumbos & Bisques
  • Cioppino Fish Stew, Prepared by Executive Chef Manny Aguello & Steve Santillo, Owner of Jolie's Louisiana Bistro
  • Penn's Gumbo, Prepared by Elise Brunson & Penn Tompkins With the Boys & Girls Club of Acadiana / Brudley's Wild Game Cookoff
  • Caldo de Albondigas (Meatball Soup), Prepared by Mireya Chapa-Gauthier of The Masters Hands Massage / Bella Piel Spa in Eunice
  • Corn & Crawfish Bisque & Steamboat Bloody Mary, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Dustin's 3rd Round Gumbo, Prepared by Chef Dustin Cain & Delayna Wheaton With the 5th Annual Gumbo Cook-Off
  • Sweet Potato Corn Soup, Prepared by Wanda Juneau With Back In Time / Opelousas St. Landry Chamber of Commerce Soiree' Royale
  • Award Winning Chicken & Tasso Corn Bisque, Prepared by Joey Quebedeaux Manager of Piggly Wiggly South
  • Baked Potatoe Soup, Prepared by Wanda Juneau, Robbie Sebastien & Sue Brignac with Opelousas Main Street Fiddle Mania
  • Seafood Gumbo, Prepared by Chef Colt Patin for Heartstrings & Angel Wings Gumbo Cook-Off
  • Tim’s Backyard Gumbo, Prepared by Tim Marks with Gumbo Cook-Off
  • Award Winning Chicken Avacado Tortilla Soup, Prepared by Joey Quebedeaux Manager of Piggly Wiggly South
  • The Fabulous Cafe' Breen's La Crawfish & Corn Bisque, Prepared by Chef/Owner Edward Breen of Cafe' Breen
  • Venison & Pork Chili, Prepared by Billy Beasley & Chuch Sebetto with Don Shetler Buick, Chevy
  • Loaded Potato Soup, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Crab Florentine Soup, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Crab and Corn Bisque Soup, Prepared by Shannon Bourque, Owner & Cabrina Sam, Deli Manager of Bourque’s Supermarket
  • Seafood Gumbo, Prepared by Chef Colt Patin with Crawfish Town USA, Breaux Bridge
  • Corn and Shrimp Soup, Prepared by Angela Champagne of Champagne's Marche' in Leonville
  • Chicken Andouille Tasso Gumbo, Prepared by Chef Reynold Landry of Opelousas General Hospital
  • Corn and Crab Bisque, Prepared by Chef Brandon Thibodeaux of Blackberry's Restaurant
  • Doe's Corn Crab Bisque, Prepared by Jason Ezell of Doe’s of Lafayette
  • Chicken Noodle Soup, Prepared by Joey Quebedeaux
  • Mexican Soup, Prepared by John R. Young
  • Oyster and Artichoke Bisque, Prepared by Kelly Mayeaux
  • Corn and Crab Meat Bisque, Prepared by Tony Chacheres
  • Corn and Crab Bisque Blackened Quail Salad with Cane Syrup Vinaigrette & Filet Rouge, Prepared by 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

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    Salads
  • Layered Cheddar Fruit Salad, Prepared by Wanda Juneau
  • Grilled Salmon Salad w/Citrus Basil Vinaigrette & Seared Sashimi Tuna Salad w/Balsamic Herb Vinaigrette, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Fruit and Seafood Salad, Prepared by Executive Chef Gilbert Decourt Artisan Creative Catering (Cajundome)
  • California Chicken Salad, Pecan Chicken Tender Salad, & Black And Bleu Caesar Salad, Prepared by Chef Travis Frank of O'Charley's Restaurant
  • Loaded Baked Potato Salad, Prepared by Wanda Juneau
  • Hooper Bay Salad & Bronzed Salmon topped with Mango-Avocado Salsa, Prepared by 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

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    Beef
  • Filet Mignon & Pork Cutlets with a Demi-Glace, Espagnole and Basic Brown Sauce, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse in Washington
  • KaJeune's 30 Minute Chili, Prepared by Chef/Owner Keith LeJeune of KaJeune's Restaurant
  • Steak and Peppers, Prepared by Joella Leblanc with NuNu's Creole Traditions
  • Chili Cheeseburger Pie, Prepared by Geno Delafosse & Wanda Juneau With Boys & Girls Clubs of Opelousas
  • Pepper Steak & Cool Cream Pie, Prepared by Angela Champagne of Champagne's Marche' in Leonville
  • Beef Tenderloin Angelle, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse in Washington
  • Shirley’s Hot Tamales, Prepared by Aaron Lemelle Lastie
  • Filet Mignon, Rib-eye, Porter House Sirloins, Pan Fried Shrimp and Pan Fried Tilapia with a Crab and Shrimp Sauce, Prepared by Hubert Vidrine of Vidrine's Cafe
  • Ground Meat Casserole, Prepared by Keith Potier of Crossroads Antiques
  • Delicious Roast and Saute', Prepared by Mr. Heath Byers
  • Beef & Cheese Enchiladas, Prepared by Kevin Doucet of Piggly Wiggly
  • BBQ Beef Filled Biscuits, Prepared by 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 Tenders 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

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    Chicken
  • Scotch Chicken & Choupique Patties, Prepared by Chef Jimmy Levier Jr. - Jimmy's Party Service
  • Mozzarella Stuffed Chicken Breast w/ Fresh Herbs & Proscuitto, Prepared by Chef/Owner Maureen Little of Virtual Bistro Catering
  • Southern's Spicy Chicken Poppers with Sweet Saucy Glaze, Prepared by Mary Beth Kojis, Sales Manager with Southern Bar-B-Que Sauce
  • Roasted Garlic & Herb Chicken Panini, Prepared by Chef Kevin Bordelon with Bruce Foods Corporation Corporate Research & Development
  • Jamaican Plate - Jerk Chicken and Fried Plantains, Prepared by Chef Jacqui Elliott of Nannie Jacqui' Cafe at Crossroad Antiques
  • Chicken and Sausage Jambalaya, Prepared by Jim Roy and Mitch Olivier w/Crawfish Corner
  • Chicken Creole, Prepared by Steve Gauthier with KDCG TV
  • Stuffed Chicken Thighs, Prepared by Doug Landreneau
  • Joans Cheesy Chicken Spaghetti, Prepared by Jim Roy
  • Chicken Dijon with Tarragon & Frissee Salad, Prepared by Michael Lee of the Creswell Chiropractic
  • Chicken Fried Steak, Prepared by Dr. Michael Lee of Creswell Chiropractor
  • Crispy Baked Chicken, Prepared by Annetta Nelson
  • Chicken Stuffed Caesar Pita, Prepared by Chef Donavon Solis of Prejean's
  • Arroz Con Pollo, Prepared by Chefs Rafael & Vivian Garica of Cafe Habana City
  • Crispy Smothered Chicken, Prepared by Chef Greg Reggio of Zea
  • Grilled Chicken Breast Topped with Shrimp a la Brent, Prepared by 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

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    Pork
  • Braised Pork Shanks with Herbed Jus and Jasmine Rice Pilaf, Prepared by Chef Paul Mudge with Jolie's Louisiana Bistro
  • Pan Sautéed Pork Loin Cutlets w/Sautéed Vegetables & Sweet Mashed Potatoes, Prepared by Big Lou
  • Clint Robin’s Pork-Finger Wrap & Clint Robin’s Potato Soup, Prepared by Clint Robin, LeJeaune De la Bassin
  • Ossabucco, Prepared by Chef Michael Miller of Le Zinc Bar & Grill
  • Pork Tenderloin Medallions & Eggplant Dressing, Prepared by Chef David Allemond of McGee's Landing
  • Pont Breaux Tenderloin, Prepared by Owner Chez Jacqueline of Jacqueline's Restaurant Breaux Bridge
  • Apricot Pecan Crusted Pork Loin Chop, Prepared by Chef Brandon Thibodeaux of Blackberry's Restaurant
  • Goodwill's Cajun Combo - Boston Butt Roast and Smothered Sweet Corn, Prepared by Prepared by Jim Richard
  • Sweet Potato Cake and Pork and Sausage Jambalaya, Prepared by NuNu's Creole Tradition
  • Champagne's Pork Mini Roast, Smothered Corn, Angela's Banana Cake, Prepared by Angela Champagne with Champagne's Marche' in Leonville
  • Carnitas (Seasoned Pork) & Camarones Surenos (Southwestern Shrimp), Prepared by 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

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    Seafood
  • Pan Seared Tilapia with Shrimp & Artichokes Topped with White Wine, Garlic Butter Sauce, Prepared by Chef Brandon Aguillard & Steve Santillo, Owner of Blue Dog Cafe
  • Seafood Augratin, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Blackened Catfish over Crawfish Corn Bread with Crawfish Etouffee & Louisiana Chop Seafood Salad, Prepared by Chef Colt Patin & Mark Alleman, Louisiana Culinary Institute
  • Louisiana Shrimp Macque Choux, Prepared by Wanda Juneau with Opelousas Main Street "French Friday"
  • RedFish Dupuy with a Crawfish & Shrimp Cream Sauce, Prepared by Elise Brunson & Penn Tompkins With the Boys & Girls Club of Acadiana
  • Steamboat Stuffed Crabs, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Cajun Girl Po-Boy, Prepared by Chef/Owner Barry Reeves of Crawfish House and Grill
  • Shawn DeJean’s Crawfish Etouffee, Prepared by Shawn DeJean and Daniel White of DeJean & White Insurance Company
  • Crab Meat Au Gratin & String Bean Casserole, Prepared by Joey Quebedeaux with Piggly Wiggly South in Opelousas, and The Original Don's Seafood and Steakhouse Downtown Lafayette
  • Crawfish Creole’, Sweet Pea Salad & Café Opera’s Special Jalapeno Sausage & Cheese Bread, Prepared by Café Opera in Washington - Nick Lafleur/Cook & Shirley Hardy Crawford/Baker
  • Crawfish and Corn Pasta & Buffalo’s Homemade Bread Pudding, Praline sauce with Pecans, Prepared by Chef/Owner Andre Tremble of Buffalo’s Catering
  • Southwestern Shrimp & Fish Lettuce Wrap, Prepared by Chef/General Manager Brandon LeBlanc Of Posado's Cafe in Lafayette
  • Seared Sashimi Tuna Resting on Jumbo Lump Crab & Dill Penne & Pan Fried Grouper w/ Jumbo Lump Crab Dill Sauce, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Seafood Courtbouillion, Prepared by Joey Quebedeaux, Manager of Piggly Wiggly South
  • Shrimp Tacos, Prepared by Chef/General Manager Brandon LeBlanc And Uriel E. Bonini-Front of House Manager of Posados Restaurant in Lafayette
  • Grilled Salmon Salad w/Citrus Basil Vinaigrette & Seared Sashimi Tuna Salad w/Balsamic Herb Vinaigrette, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Pan Fried Sole Filet w/Shrimp & Blue Crab Cream Sauce, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Crab Cakes with Eggplant, Prepared by BarryReeves Owner/Operator Of Miss Johnnies in Krotz Springs
  • Steamboat Fried Catfish & Tarter Sauce, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant & Jude Armand with Catfish Festival in Washington & O.C. Golf Tournament
  • Award Winning Seafood Extravaganza, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Shrimp & Crab Fettuccini with smoked Chicken, Tasso and Andouille, Prepared by Willie Bergeron & Kim Fontenot With CLECO
  • Grilled Tilefish w/Lemon, Dill Cream Sauce, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Steamboat Shrimp Etoufee & Pan Fried Trout topped with Shrimp Etoufee, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Pan Seared Wild Salmon with an Herb Butter Sauce, served with Asparagus and Pasta, Prepared by Chef Maureen A. Little of Virtual Bistro Catering
  • Steamboat Crawfish Etouffee, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Seafood Pasta & Fried Green Tomato & Seafood Stuffing and Cream sauce, Prepared by Chef Colt Patin with Crawfish Town USA, Breaux Bridge
  • Stuffed Crab Dressing & Crawfish Rockefeller Dip, Prepared by Richard Hurst of Poor Boys Riverside Inn & Little River Inn
  • Southern Belle's, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Seafood Cabbage Rolls, Prepared by Joey Quebedeaux with Piggly Wiggly on Heather Drive In Opelousas
  • French Toast w/ Praline Sauce & Seafood Quiche, Prepared by Chef Lonnie Pope with Crawfish Town in Lafayette
  • Flounder Diane, Prepared by Owner/Chef Jason Huguet, Steamboat Warehouse
  • Crawfish Enchiladas, Prepared by Billy Beasley & Chuck Sebetto Of Don Shetler Chevrolet
  • Piccadilly's Shrimp Etouffee & Piccadilly's Parmesan Crusted Tilapia, Prepared by Chef Gino Sclafani, Corporate Chef for Piccadilly's Restaurants
  • Shrimp Allemond, Prepared by Chef David Allemond with McGee's Landing
  • Sea Bass with Portobello Vinaigrette, & Sushi Tuna Salad, Prepared by Eric K. Johnson, Sous Chef of Delta Downs Racetrack Casino & Hotel
  • Pan Seared Sea Bass, Prepared by Johnathan Kastner, Chef de Cuisine Of Bella Figura in Lafayette
  • Crawfish Michelle, Prepared by Chuck Sebett & Billy Beasley Of Don Shetler Chevy
  • 3 Oyster Dishes with a Remoulade Sauce, Prepared by Chef Jason Huguet of Steamboat Warehouse
  • Cajun Crawfish Spring Rolls, Prepared by Chef Kevin Tate of Le Zinc Main Street Bar & Restaurant
  • Shrimp Etouffee, Prepared by Jim Roy and Mitch Olivier of the Crawfish Corner
  • Pecan Encrusted Snapper, Prepared by Chef Terryl Jackson of Prejean's Restaurant
  • Stuffed Crab Dressing, Crabmeat Bienville & Oyster Rockefeller, Prepared by Poor Boys Riverside Inn/Little River Inn Owners & Managers
  • Fried Oyster Pasta, Fire Roasted Oysters and Oysters on the half shell, Prepared by Chad Phares with Phares' in Lafayette
  • Mango Salsa, Lemon Honey Basil Vinaigrette and Fresh Tuna, Prepared by Chef Lonnie Pope of Lafayette Townhouse
  • Blackened Scallops w/Louisiana Crawfish Cream Sauce, Grilled Sea Scallops on Rosemary Skewers w/Balsamic Herb Vinaigrette, Prepared by Jason Huguet of the Steamboat Warehouse Restaurant
  • Seafood Jambalaya, Prepared by Eric Johnson, Lead Cook of Evangeline Downs Blackberry's
  • Crab Cakes, Prepared by Brent LeBlanc Catering
  • Crabmeat Au Gratin, Prepared by Jason Huguet of the Steamboat Warehouse Restaurant
  • Blackened Sea Scallops in a Pepper Trio Sauce, Prepared by Brandon Thibodeaux of Blackberry's Restaurant
  • Seafood Veloute, Nicholl Reef Tuna, and Crab Avocado, Prepared by Jason Huguet of the Steamboat Warehouse Restaurant
  • Fresh Cooked Inlet Halibut Pasta, Prepared by Berry Kemp of Artmosphere
  • Soft Shell Crab Vermillion, Prepared by Jason Huguet of the Steamboat Warehouse Restaurant
  • Crawfish Etoufee, Prepared by Peanut Elder
  • Blackened Snapper Filet, Prepared by Benny Nele
  • Cheesy Crawfish Quesadilla, Prepared by Mitch Olivier
  • Pan Fried Grouper, Prepared by David Utley
  • Charley G's Crab Cakes with Roasted Pecan Vinaigrette, Prepared by Chef Holly Goetting of Charley G's
  • Grilled Tilapia with Artichoke Hearts & Classic French Style Beure Blanc, Prepared by 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

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    Combination Dishes
  • Crawfish Breakfast Martini & Jalapeno-Cheddar Biscuits, Prepared by Chef Mark Alleman, Owner of Cravin' Cajun Seafood, LLC
  • Crawfish Ahnvee & KC Pork Wings, Prepared by Chef Julie Brown & George Weatherford Owner of Café Ahnvee
  • Creole Eggplant, Prepared by Creole Gourmet / Owner John LaFleur Jr. of Courtableau House Bed & Breakfast
  • The Mike Norris Bitro Grilled Burger & Chile & Brown Sugar Rubbed Mahi Mahi, Prepared by Chef Paul Gibson with Bonnie Bell’s Bistro
  • Rice-A-Roni Meatballs with Mashed Potatoes, Cucumber and Tomato Salad & Easy To Do Chocolate Pie, Prepared by Alisha Deville with KSLO Broadcasting Company & Mix 107.1
  • Sauteed Cornish Hens, Shrimp salad & Strawberry Shortcake, Prepared by Chef Eric Johnson of Vista Grill at Delta Downs
  • Hamburger Steak w/ Sauce, Salad w/ Creamy Garlic Dressing, "Mixed Nut" Candy, Homemade Lemonade, Prepared by Missy Benoit & Chris Lemke MIX 107.1 "The Mixed Nuts" and Hosts of Acadiana Today
  • Eggplant, Chicken & Tasso Casserole, Prepared by Joey Quebedeaux of Piggly Wiggly South Opelousas
  • Tapas Dishes, Prepared by 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, Prepared by Jim Miller with Southern Food's
  • Andouille & Oyster Stuffed Cornish Hens, & Banana's Foster Bread Pudding, Prepared by Bakery Manager Alexis Guillory Of Piggly Wiggly South
  • Chicken & Sausage Jambalaya, Prepared by Keith LeJeune of KaJeunes Country Corner
  • Joyce A' Jacks Meatloaf, Kim's Jingle Chicken, and Brisket LaFleur, Prepared by 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

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    Wild Game
  • Grilled Elk Tenderloin with Louisiana Crawfish Cream Sauce, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Backstrape en Brochette, Prepared by Chuck Sebett & Billy Beasley Of Don Shetler Chevy
  • Alligator Sauce Picante, Prepared by Warren "Biscuit" Basco
  • Venison In Brown Gravy, Prepared by Jim and Mitch
  • English Duck and Rice Pilaf, Prepared by Kenny Pitre
  • King's Quail Farce', Prepared by Reynold Landry, Director of Food & Nutritional Services OGHS
  • Duck Salad, Prepared by 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

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    Pastas
  • Pasta St. Charles, Prepared by Rachel Leckelt Owner/Chef of Catahoula's Grand Coteau
  • Chicken & Tasso Fettuccini, Prepared by Joey Quebedeaux with Piggly Wiggly South in Opelousas
  • Pasta Lafourche, Prepared by Jason Huguet, Owner/Chef Steamboat Warehouse
  • Louisiana Blue Point Lump Crabmeat Alfredo, Prepared by Billy Beasley & Chuck Sebett Of Don Shetler Chevrolet
  • Shrimp St. Charles, Prepared by Chef Jude Tauzin of Catahoula Restaurant
  • Pasta Jambalaya, Prepared by General Manager Shawn Carter Of Sicily Italian Buffet
  • Crawfish Fettuccini, Prepared by Manager Michael Browne Of Don’s Seafood & Steakhouse
  • Cajun Seafood Pasta, Prepared by Chef Kernis Louviere with Iberia Boys & Girls Club
  • Sausage & Shrimp Pastalaya w/ Cake Mix Cookies, Prepared by Angela Champagne of Champagne's Marche' in Leonville
  • Cajun King Chicken & Sausage Pastalaya, Prepared by 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

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    Desserts
  • Donna's Homemade Pepper Jelly, Sweet & Sour, Prepared by Donna M. Wyble with HCOA of Opelousas
  • Crepes and Peaches, Prepared by Chef Maureen Little with Virtual Bistro Catering
  • Velveeta Fudge & Peanut Surprise, Prepared by Lindsay Loggins
  • Ryan's German Chocolate Cake, Prepared by Tee Lothridge
  • Mexican-Caramel "Flan" Recipe ,Prepared by Carlos Campos of Baha Taco's - The Quarters Travel Plaza

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    Other Dishes
  • Cajun Benedict & Acadian Breakfast Sandwich, Prepared by Chef/Owner Justin Girouard of The French Press in Lafayette
  • Crawfish Corn Bread, Prepared by Chef Edward Breen of Cafe Breen
  • Tomato Pie, Prepared by Bradford Jackson of A Country Mile, LLC
  • Steamboat Honey Glazed Carrots, Prepared by Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant
  • Saupiquet de lapin, Prepared by Chefs Thierry Padovani & Maureen A. Little
  • Chocolate Bread, Bird-N-A-Nest, French Toast & Fried Bread, Prepared by Chef Kevin "Sweet P" Prejean With Sweet P's Catering in Church Point
  • Turkey and Black Bean Chili & Chocolate Marshmallow Fluff Squares, Prepared by Chef Kerry Griffith with Weight Watchers
  • Rice Pot Smothered Potatoes and Cheese w/ Crawfish, Prepared by Chef Kernis "Big Lou" Louviere With Halliburton
  • Southwest Jambalaya, Prepared by Chef Brandon LeBlanc of Coyote Blues in Lafayette
  • Mexican Corn Bread, Prepared by Joey Quebedeaux With Piggly Wiggly
  • Breakfast Casserole and Funnel Cakes, Prepared by Jim Richard
  • Roasted Eggplant with Zucchini Basil Oil and Goat Cheese, Prepared by Chef Angel Acosta of Prejean's Restaurant
  • Biscuits and White Gravy, Grits Balaya, Breakfast Burrito, Prepared by Chef Keith LeJeune of KaJeune's Catering
  • Paul's Italian Sausage and Steamed Vegetables, Prepared by Paul Dicapo Catering
  • "Slap Ya Mama" Cajun Cornbread, Prepared by Jennifer Walker
  • Crawfish Boil Frittata, Prepared by Dr. Michael Lee
  • Marie LeVeaux Pizza, Prepared by Karen & Ashley Metcalf of Deano's Pizza
  • Hog Head Cheese, Prepared by 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