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The name of this dish was inspired by the historic Prince Murat Hotel, located in Baton Rouge. The hotel was named for Prince Achille Murat of Naples, the nephew of Napoleon Bonaparte.

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Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

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This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.

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Not only is this dish a fantastic entrée, but it also makes a great appetizer. You might even try it for breakfast. Create the ultimate sandwich with the crispy-fried venison schnitzel topped with a fried egg and served between 2 slices of toasted white bread. It is an explosion of flavor!

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Several species of Asian carp exist, but Silver carp is the most notorious – as a menace and as a jumper when boat motors roar!

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Asian carp were brought to the United States in the 60s and 70s for use in government agency and academic research