Whether fish bite or ducks fly is beside the point. As camp chef at Southern Way Charters’ Sportsmans Lodge in Venice, Louisiana, Richard Young says he gets to see folks at their best while he’s telling jokes we couldn’t air and serving man-sized portions of cajun-creole inspired goodness that stretches belts and induces food comas. Whether feeding 4 people or 40, Chef Richard’s self-taught style involves keeping it simple and measuring by personal taste. In todays episode, Chef Richard runs down a list of camp staples and favorite recipes to include blackened redfish with creole cream, ceviche, sashimi, coconut soup, gumbo, chicken skin boudin, duck poppers, shrimp and crawfish boil, and more. He also shares his top secret for cooking for larger groups. Bon appetit!
Related Link: Venice Louisiana Duck Hunting and Fishing Charters
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