Ep 4. Cajun Country Trail

In the fourth episode of the fifteenth season of Bizarre Foods with Andrew Zimmern, viewers are taken on a culinary journey through the southern United States. Specifically, the episode is named Cajun Country Trail, fitting as the show explores the unique and flavorful dishes popular in the heart of Cajun country.

Andrew Zimmern begins the episode in the city of Baton Rouge, Louisiana, where he meets with Chef John Folse, a renowned Cajun chef and restaurateur. Together they embark on a gumbo cooking lesson. Chef John has spent majority of his life studying and perfecting the famous Cajun dish, and Andrew is eager to learn more. Throughout the episode, viewers are able to learn about the different types of gumbos and what makes each variety unique. From seafood gumbo to chicken and sausage, each bowl of gumbo has its own distinct flavor and aroma.

Next on the trail is the town of Lafayette, Louisiana. Andrew visits the famous Mulate's restaurant where he tries his hand at making boudin, a sausage that is popular in Cajun cuisine. During his time at Mulate's, he learns about the unique recipe that has been passed down from generation to generation. He also learns about the traditional dance form known as the Cajun two-step. Viewers will get a glimpse of the music and dancing in the restaurant while Andrew experiments with the boudin recipe.

Andrew travels next to Rayne, Louisiana, a small town known for its frog hunting. He meets with two brothers, Blake and Roddy Romero, who take him on a night-time hunt to catch bullfrogs. Andrew learns how to set a trap and catch the frogs, which are later cooked and served with a variety of Cajun spices. The brothers explain that frog hunting not only provides them with a source of food, but is also a tradition that has been passed down through generations.

The next stop on Andrew's journey is the Acadian Village in Lafayette, Louisiana. This outdoor museum provides insight into the lives of Acadians who settled in the region over 200 years ago. Andrew meets with a local woman who teaches him how to make cracklins, a delicacy that is made from pork skin and fat. While the process may seem daunting, the end result is crispy and delicious, and a much-loved snack in Cajun country.

Andrew then travels to St. Martinville, Louisiana, where he meets with Cajun chef Bonnie Breaux. She introduces him to a unique dish known as Couche Couche. Made from cornmeal and served with molasses, this simple breakfast dish is a staple in Cajun households. Andrew and Bonnie take turns mixing the batter to create the perfect texture for the dish.

Finally, Andrew travels to Avery Island, Louisiana, the home of Tabasco hot sauce. He meets with McIlhenny family member Harold Osborn, who shares the history of the company with Andrew. Viewers get a glimpse into the process of creating Tabasco sauce, from the peppers to the bottling. Andrew even gets to try his hand at making his own bottle of the famous hot sauce.

Overall, the Cajun Country Trail episode of Bizarre Foods with Andrew Zimmern takes viewers on an insightful journey through the foods and traditions of Cajun country. From gumbo to boudin, frog hunting to cracklins, each dish and activity is unique and an important part of the area's culture. The episode provides a glimpse into not just the food, but the history and traditions of Cajun life. Viewers will be left with a deeper appreciation for the culinary and cultural heritage of the southern United States.