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"Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: chives, cream, quail...

"Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat."

Ingredients: cumin, garlic...

"I found this recipe in a church cookbook from Louisianna (the submitter learned to make it in a cooking class called Creole Delicacies). The recipe didn't have any amounts listed for the ingredients so the amounts are what seemed reasonable to me and should be adjusted to taste."

Ingredients: marinade, paprika...

"This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook..."

Ingredients: fresh ground pepper, andouille sausages...

"A wonderful baked rabbit recipe.

Times include over night marination.

Recipe can be adapted to Dutch oven cooking while camping ."

Ingredients: browning sauce, dry white wine...

"SPICY!!! and delicious! This can be with any sausage!"

Ingredients: cayenne powder, egg noodles...

"Just in case someone comes home with some alligator tail meat and you’re wondering how to “fix it”, here’s one of our favorites! The recipe is from The Flavor of New Orleans Cookbook. This is great served with our jalapeno corn grits."

Ingredients: cracked black pepper, fresh parsley...

"True Cajun heartland recipe."

Ingredients: cinnamon, graham cracker pie crust...

"I received this recipe from my sister and it is one of the favorite dishes in South Louisiana. It is certainly one of our favorites."

Ingredients: dry vermouth, squirrels...

"From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage."

Ingredients: dried basil, ground allspice...

"Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo.

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Ingredients: andouille sausages, duck stock...

"Plover are a farm-raised game bird in the U.S. and are sometimes imported from Europe. Substitute doves, squab, young pheasant or chicken cut into small pieces, if desired. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: French bread, lemon juice...

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store."

Ingredients: creole mustard, heavy cream...

"Quail can be purchased in any gourmet or specialty food stores."

Ingredients: quail, extra virgin olive oil...