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 >>>
Highlights from the episode:
4 boars in 2 hours from airboats . Two man team… hunter one empties shotgun at them trying to slow them down, triple/0 buckshot bounce off them, that’s how thick the skin and bones are. You hope for leg or neck to slow them as boars are zigzagging and boat is zooming. Once slowed the boat can ease up throttle and hunter two can get headshot with rifle. Most exciting hunt I’ve had in years. And yes, 4 boars is almost unheard of. We rustled up some beauties