Season 2, Episode 9

Cajun Cookouts

Roger Mooking heads to 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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Recipes From This Episode

Red Beans and Rice

Cochon de Lait

Restaurants From This Episode

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Tuesday
Jul 25
3:30pm | 2:30c
Tuesday
Aug 8
8:30pm | 7:30c
Wednesday
Aug 9
12:30am | 11:30c
Thursday
Aug 17
1:30pm | 12:30c

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