Chef Jean-Paul and the crew are back at it with season 3, episode 1 of Duck Camp Dinners. In this episode, the team battles tough early-season conditions. A record drought in Louisiana meant rapidly changing conditions and marsh fires. With the season nearing, fires where the crew was headed meant the original plan was scratched, and new plans were made. Nonetheless, in the spirit of Duck Camp Dinners, Jean-Paul made a few phone calls and made some new friends along the way.
The episode kicks off with a Louisiana tradition–gator hunting. Two tags in hand, the crew set out to harvest alligators for the week ahead. After a successful hunt, the next step was teal. A promising flooded field and eager birds made for a great opening-day shoot. Along the way, laughs were shared, memories were made, and pieces of Louisiana’s rich waterfowl history were uncovered.
Of course, what episode of Duck Camp Dinners would be complete without a few meals? A smorgasbord of ingredients, including alligator, teal, freshwater blue crabs, and more, made for the ultimate surf and turf combo. Follow along as Chef Jean-Paul uncovers a new part of Louisiana and all its riches in the first episode of Season 3 Duck Camp Dinners.
Thank you to our incredible partners and sponsors for making Duck Camp Dinners Season 3 possible.
Ducks Unlimited, ConocoPhillips, Louisiana Office of Tourism, Boss Shotshells, Slap Ya Mama, and Louisiana Cookin’
