Agritourism is a great way to diversify income at the farm, especially right now. It generates millions of dollars in Louisiana annually.
This Week In Louisiana Ag shows us how one farm is using crawfish, culture, and curiosity to keep their operation booming.
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Dis rice isn’t that wild, no, but it is a delicious rice!
A rich, old-fashioned bread pudding made with brandy, raisins, and vanilla—baked until golden and full of warm Southern flavor, just like Justin liked it!
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
