Tune in for Bizarre Foods: Cajun Country Aug. 15 at 9|8c on Travel Channel
On this episode of Bizarre Foods, I’m traversing the heart of Acadiana, an untouched bastion of American history where centuries-old traditions remain a way of life. A region of swamps, bayous and gulf coast marshes, people in Cajun country still live off the land like their ancestors, preserving a distinct cuisine and culture. From a traditional cochon de lait with all the fixins’ on Gerald Lemoine’s farm in Moreauville to jambalaya and gumbo in the legendary kitchen of Alzina Toups, I ate some amazing food on this journey.
Inspired by my day on the water, I created this Bayou Blend—a mix of mustard seed, clove, allspice, chile flakes, coriander seed, dill seed, bay leaf and ginger. Try boiling fresh crabs with potatoes, onions, jalapeños, kielbasa and a scoop of my Bayou Blend. Make a big batch and share with your neighbors, that’s what Cajun hospitality is all about.
VIDEO: Watch me make my version of shrimp couvillion >>>