Southern Tomato Gravy

Old school Southern tomato gravy served with country fried dove breasts. 'Nuff said.

Tripletail Ooh La La

A recipe for butter poached tripletail - or really any firm, white fish - served with a fresh corn chow chow and a flavorful fish broth called a nage.

Seafood Gumbo

A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.

Fried Red Snapper Bites

Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.

Lowcountry Shrimp Perloo

Shrimp perloo, also spelled purloo or pilau, is a Southern rice recipe that's a lot like jambalaya. Rice, shrimp, bacon and vegetables in a one-pot dish.

Wild Hog BBQ

Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here's how to make your own wild hog pulled pork.

Jesse’s Fried Snipe

Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.

Cajun Dirty Rice

Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you'll be hooked.

Blackened Catfish

Blackened fish is so 1980s, I know, but I still love it. Here I use catfish, a Cajun staple, but you can blacken any fish sturdy enough for this ferocious cooking process. Blackened redfish is the classic example. Alongside the fish is Cajun succotash, called maque choux.

Shad Roe with Bacon and Grits

Shad roe is a delicacy of springtime. In the East, the shad run in early spring. Here in the West, however, the fish don't run up the rivers until late spring. Here's my favorite way to cook shad roe - with bacon, some onions and a bowl of grits.

Cajun Turtle Sauce Piquante

This is a Cajun classic, often done with alligator, but equally good with snapping turtle, which is what I used here. Sauce piquante is a bit of a mash-up between gumbo and an etouffee.

Buttermilk Fried Rabbit

A Southern classic, buttermilk fried rabbit. Still my favorite way to cook cottontail rabbits, this recipe will of course work with store-bought bunnies, too.