Eat the Problem

Recipes from Chef Philippe Parola's Cookbook on invasive cuisine, "Can't Beat 'Em, Eat 'Em"—from Cajun-style carp, to boar with berries, to crock pot nutria.

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Read all about how Chef Philippe Parola is working to fight invasive species in Louisiana from the kitchen in our June 2024 issue. 

Cajun-Style Black Carp

Serves 8 

Ingredients

4 lbs. black carp fillets 

4 tomatoes, sliced 

2 onions, sliced 

4 garlic cloves, chopped 

1/2 cup of white wine 

2 oz. lemon juice 

4 oz. unsalted butter 

1/4 cup parmesan cheese, grated 

Steamed rice, to taste 

Cajun seasoning, to taste

Instructions

Preheat oven to 325° F. Season fillets to taste, and place them in a baking pan with butter. Bake for 5 minutes, remove pan. Add white wine and lemon juice over fillets. Evenly place onion, garlic, sliced tomatoes, and parmesan cheese. Bake for 10 minutes. Serve over steamed rice. 

Sweet Berry Wild Boar

Serves 8 

Ingredients 

2 lbs. wild boar backstrap, cut in 1-inch cubes 

4 oz. butter, unsalted 

1 pt. fresh blackberries 

4 oz. blackberry jam

1 cup onion, chopped 

2 tbsp. garlic, minced 

2 tbsp. flour

1/2 cup red wine 

1 cup beef broth

Seasoning, to taste. 

Instructions

In a stock pot, melt butter until brown, and add wild boar meat. Stir until light brown; add onions and garlic, and stir for 3 minutes. Add flour, stir until flour is dissolved. Add red wine and beef broth. Stir well. Bring to a simmer, add blackberry jam, and season taste. Stir well and simmer for 35 minutes, or until meat is fully cooked. Serve garnished with fresh blackberries. 

Ragondin (Nutria) Crock Pot 

Serves 8–10

Ingredients 

4 lbs. ragondin hind quarters 

1 lb. carrots, diced

1 lb. green cabbage, sliced 

1 lb. red petite potatoes 

1 onion, medium, chopped 

4 garlic cloves, minced 

2 bay leaves 

1 cup chicken broth, low-sodium

Seasoning, to taste 

Instructions

Season hind quarters to taste, then grill until golden brown. Cut meat into bite sized pieces, and set aside. In a crock pot, put carrots, cabbage, potatoes, onion, garlic, bay leaves, chicken broth, grilled meat pieces, and seasoning to taste. Cook on medium heat for 30 minutes. Serve as is, or over rice.