Tune in for Bizarre Foods: Cajun Country Aug. 15 at 9|8c on Travel Channel

On this episode of Bizarre Foods I travel through the heart of Acadiana, a region where generations-old traditions remain a living way of life. Cajun Country—made up of swamps, bayous and Gulf Coast marshes—still supports people who live off the land much as their ancestors did, preserving a distinct cuisine, language and culture. From a traditional cochon de lait with all the fixings on Gerald Lemoine’s farm in Moreauville to jambalaya and gumbo prepared in the legendary kitchen of Alzina Toups, this journey delivered remarkable food and authentic hospitality.

Inspired by a day on the water, I developed a Bayou Blend spice mix featuring mustard seed, clove, allspice, chile flakes, coriander seed, dill seed, bay leaf and ginger. It’s excellent for boiling fresh crabs with potatoes, onions, jalapeños and kielbasa—add a generous scoop of Bayou Blend, make a big pot and share it with neighbors. That communal spirit is at the core of Cajun hospitality.

VIDEO: Watch me make my version of shrimp couvillion >>>

Highlights from the episode:

Cochon!! What a stunner …nice to be back in Cajun Country

A post shared by Andrew Zimmern (@chefaz) on Jan 21, 2017 at 11:58am PST

Gerald’s cochon.. perfect

A post shared by Andrew Zimmern (@chefaz) on Jan 23, 2017 at 6:16am PST

Gerald took down a hog, stuck it on a spit and with everything else made white and red boudin (with the blood), andouille, pig tails and the stuffed stomach (hog ponce). Vive la Boucherie!

A post shared by Andrew Zimmern (@chefaz) on Jan 21, 2017 at 5:11pm PST

@toupsmeatery @chefisaactoups knows how to do a crab boil at his dad’s place.

A post shared by Andrew Zimmern (@chefaz) on Jan 30, 2017 at 9:13pm PST

Pork cracklins perfected at Billeaud’s Meat and Grocery

A post shared by Andrew Zimmern (@chefaz) on Jan 24, 2017 at 5:05pm PST

Cajun-style frog legs … a collaboration between AZ Canteen and the amazing Alzina Toups.

A post shared by Andrew Zimmern (@chefaz) on Jan 26, 2017 at 1:15pm PST

The first of 40 we put in our boat fishing with Captain Dee and @chefisaactoups @toupsmeatery

A post shared by Andrew Zimmern (@chefaz) on Jan 29, 2017 at 10:12am PST

Four boars in two hours from airboats. Two-man team… shotgun and rifle tactics described—an intense, rare hunt across the wetlands.

A post shared by Andrew Zimmern (@chefaz) on Feb 1, 2017 at 6:14pm PST

That’s me in that airboat… the boar hunt of your dreams across the ravaged wetlands of South Louisiana.

A post shared by Andrew Zimmern (@chefaz) on Feb 2, 2017 at 8:36am PST

The episode captures more than food—it highlights the people who maintain these culinary traditions, the seasonal rhythms of harvesting and hunting, and the communal meals that define Cajun life. From backyard butcherings and spirited crab boils to the simple perfection of pork cracklins and the precise craft in a gumbo pot, Cajun Country is a place where food, family and place are inseparable.

Whether you love rich stews, smoky sausages, seafood boils or hands-on, communal cooking, this episode offers a real taste of Acadiana. Tune in Aug. 15 at 9|8c to watch Bizarre Foods explore Cajun Country and celebrate a culinary culture that continues to thrive.