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  • Louisiana Cookin'

    Wild Game Cooking

    Jul 28, 2020 2 minutes
    by chef john d. folse

    HAT OTHERS USE AS BAIT or try to exterminate, Louisianans use as the main ingredient in bayou delicacies. Crawfish, opossum, raccoon, nutria, alligator, and tree perch (that’s squirrel for the uninitiated) are just a few examples of our exotic cuisine. In Louisiana, wild game cooking is generational; it’s in our DNA. If we don’t know what something is, we just heat up a pot of rice and

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