Louisiana Culinary Trails: Prairie Home Cooking

Kermit Lejeune talks to Jay Ducote as Fred Mince, Dan Jones, Jordan Lewis, and Blair Loup produce

Blair Loup helps feed the baby goats before we get back on the road

Filming the Prairie Home Cooking trail brought us away from New Orleans and the Northshore and to the more rural central part of Louisiana. Life slows down a little here but the food culture doesn't. Much of Louisiana's famous smoked sausages and other meats come from this part of the state. We visited smokehouses, slaughterhouses, and people's houses to capture the spirit of Prairie Home Cooking. We paid a visit to Chefs Cody and Sam Carroll at Hot Tails, Kermit Lejeune at Lejeune's Sausage Kitchen, Andy Fontenot and Willie Burson from the Eunice Superette, Marguerite Constantine from WesMar Farms, and Karlos Knott from Bayou Teche Brewing.

Jordan Lewis, Fred Mince, Dan Jones, Jay Ducote, and Katie hope producing a great interview at the Eunice Superette

Jay Ducote checks out cheese curds at Wes Mar Farms

Dan Jones in the smokehouse at Lejeune's Sausage Kitchen

Kermit Lejeune and his faithful companion check the smokehouse at Lejeune's

Chef Sam Carroll of Hot Tails in New Roads talking about Prairie Home Cooking for Louisiana Culinary Trails