Ep 7. Family Business

Bizarre Foods season 15 episode 7, titled "Family Business," takes Andrew Zimmern on a culinary adventure through the state of Louisiana. In this episode, Zimmern explores the unique flavors and traditional techniques used by several multi-generational family-run businesses.

The first stop on Zimmern's journey is to taste the famous boudin at T-Boy's Slaughterhouse. He meets with owner Jacqueline Spencer, who inherited the business from her father. Zimmern learns about the history of boudin and its importance in Cajun cuisine. He then helps out in the kitchen, making boudin balls and sampling various types of sausage.

Next, Zimmern visits Poche's Market & Restaurant, which has been run by the Poche family for over 60 years. He speaks with owner Floyd Poche Jr. about the art of making andouille sausage and gets a lesson on how to make a proper roux for gumbo. Zimmern is then treated to a feast of gumbo, jambalaya, and boudin balls.

Zimmern then heads to Johnson's Boucaniere, a barbecue joint that has been operated by the Johnson family for three generations. He meets with owner Tanya Johnson and learns about the art of smoking meat and making cracklin'. Zimmern samples various cuts of meat and tries his hand at smoking brisket.

The final stop on Zimmern's journey is to Don's Specialty Meats in Scott, Louisiana. This family-run business has been in operation for over 20 years and is known for its homemade smoked meats and sausages. Zimmern joins owner Mark Pitre in the kitchen to make tasso and smoked sausage. He also tries the specialty stuffed chicken and pork butt, both stuffed with boudin.

Throughout the episode, Zimmern showcases the importance of family-run businesses and the passion and skills that have been passed down through the generations. He also highlights the unique flavor profiles and techniques used in the diverse Cajun cuisine of Louisiana.

Overall, "Family Business" is a mouthwatering episode of Bizarre Foods that is sure to appeal to foodies and fans of Cajun cuisine. Zimmern's enthusiastic approach to exploring these family-run businesses and the history behind their recipes is both entertaining and educational.