Latest Episodes
Stuffed Eggplant, Pan Seared Whole Trout and a Spicy Jalapeno Hibiscus Margarita.
Recipe for Chicken Cacciatore and Stuffed Acorn Squash with a Cherry Red Wine reduction.
Lamb Chops with Mint & Rosemary Glaze, Stuffed Redfish, Chocolate Mousse with Citrus.
Chefs Dook and Zoe Chase prepare Leah’s Cole Slaw, Boiled Crawfish and Pulled Pork.
Recipes for Smothered Pork Chops, Rice Dressing, Chicken Creole and Sister Stell mocktail.
Recipes for Okra Gumbo, Farm-Raised Catfish and Grits and a Bloody Mary.
Seafood Stew, Fish Cakes with Citrus Beurre Blanc, Queen’s Cake and Zoe’s Dream cocktail.
Recipes for Corned Beef & Cabbage, Veal in Red Gravy with Herbs and Calas.
Recipes for Breakfast Shrimp, Grillades and Sugar Steak.
Creole Jambalaya, Redfish Court Bouillon, Panne’ Veal, Crawfish & Andouille Maque Choux.
Recipes for Stuffed Bell Peppers, Baked Macaroni and Tutti Frutti Pork.
A recipe for Red Beans & Rice plus Meatballs and a cocktail called Leah’s Creole Crown.
Recipes for Stuffed Mirliton, Poached Redfish and a Spiked Eggnog.
Cornbread Dressing, Roasted Beet Salad with Candied Pecans, Corn & Crab Bisque.
Recipes for Leah Chase’s clasic Gumbo Z’Herbes, Fried Chicken and French 75 cocktail.
Citrus Glazed Roast Duck, Mixed Greens with Smoked Ham Hock, Sweet Potatoes and a Sazerac.
Recipes for Shrimp Creole, Oyster Stuffed Chicken Breast & Sweet Potato Pie.
Recipes for Pompano with Crabmeat Sauce, Steak au Poivre and Crawfish Etouffee.
Softshell Crab and Crawfish Sauce, Lima Beans with Shrimp & Lemon Meringue Pie.
Recipes for Curried Chicken Salad, Crabmeat Salad and Peach Cobbler.
Recipes for Grits & Quail, Pecan Crusted Redfish and Stuffed Fillets of Beef.
Recipes for Hortensia’s Vegetable Soup, Strawberry Shortcake and a Strawberry Spritzer.
French Fried Potato, Hot Sausage, Pork Chop and Oyster BLT Po-boy Sandwiches.
Recipes for Creole Gumbo, Stewed Chicken and a Grand D cocktail.
Recipes for Bronzed Drum with Summer Vegetables, Stuffed Shrimp and Custard Pie.
Recipes for Flounder Stuffed with Crabmeat and BBQ Shrimp, served with a Mint Julep.