A Classic Cajun-Country Stew

Inspired by his father, chef Jean-Paul Bourgeois shares his recipe for rabbit sauce piquante

Related Keywords

New York ,United States ,Louisiana ,Labadieville ,Bayou Lafourche ,Danny Meyer ,Louisiana Chef John Folse Culinary Institute ,Jean Paul Bourgeois ,Philomena Parish ,Chef John Folse Culinary Institute ,New York City ,Blue Smoke ,