Cajun Cookouts

Episode: CCMFF-209H

Roger heads to the Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, La., there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast.

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  • December 21, 2014 2:30 PM
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