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Crawfish Boudin

Crawfish Boudin

"There’s more than one way to eat crawfish. Sure, having family and friends gathered around the table at a backyard crawfish boil might be...
Marinated Crab Claws

Marinated Crab Claws

For some, football tailgating at Louisiana State University can feel like a second job. I have referred to myself in the past as a...
Grilled Whole Red Snapper

Grilled Whole Red Snapper

 "During college, I developed a love for red snapper, and I became obsessed with grilling them whole with lemon and oregano. It doesn’t get...
Venison Grillades

Venison Grillades

By Jay D. Ducote Growing up in a deer hunting family, I most certainly ate my fair share of venison. My father always used to...
Alligator and White Beans

Alligator and White Beans

By Jay D. Ducote My tailgate parties at Louisiana State University always feature a bubbling cast-iron cauldron of something special. Every Louisiana flavor from jambalaya and seafood...

Duck Camp Tamales

Duck has long been one of my favorite proteins. Who could argue with a bird that is acceptable to eat medium rare? The breasts...

Cajun Crawfish Bread

Louisiana seasons are not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that...
Boudin Stuffed Quail

Boudin-Stuffed Quail with Cranberry-Bourbon Sauce

"On Food Network Star last summer, I had the opportunity to create a dish that reminded me of my family’s Thanksgiving. To me, Thanksgiving...
Smoked Tuna Dip

Smoked Tuna Dip

By Jay D. Ducote THE BEST PARTIES in the world have one thing in common: dip. Whether it’s a tailgate party, Mardi Gras bash, or...

March/April 2015

March/April 2015 ROUX Editor’s Letter In Good Company Spillin’ the Beans Crawfish Fiesta by Paul A. Greenberg Afield & Afloat Crawfish & Spice by Jay D. Ducote Light & Fresh Salad Shakeup by Holly Clegg In Season Classic Crawfish...