Season 8

In this segment, Ms. Lucy’s cooking up a feast including Eggplant Dressing, a “B” Roast and a Surprise Pie. Follow her to the Morehouse Parish Farmers’ Market and meet the folks who raise the beautiful fruits and vegetables Ms. Lucy uses in her recipes. Ms. Lucy says one of the secrets to the fabulous taste treats she creates is using fresh, Louisiana products. Even if you’re a couch potato, you can take a lesson from the Cajun chef and be able to create a great meal!

Ms. Lucy’s heads south to the Crescent City Farmer’s Market and the French Market in N’awlins, dahlin’ to find the perfect products for her Fruit Salad. Then she tops the mouth-watering salad with her special dressing. Ms. Lucy also teaches us her recipe for Beef Vegetable Soup, and rounds off a great meal with Pork Chop Jambalaya. Ms. Lucy’s cuttin’ up in her own ineffable style while she cuts and peels the beautiful fruit and vegetables to create her delicious Cajun dishes.

Goin’ on a gator hunt, gonna get a gator… Yes, Ms. Lucy hits the Madison Parish bayous with Kelly Martin and his son, Noah, and she’s going to get an alligator and show us how to cook it. Your mouth will salivate watching Ms. Lucy prepare her Alligator Sauce Piquant with rice, followed by her delicious Eggplant Crawfish Delight and topped off with Mama’s Lemon Pie.

The catfish are jumping and Ms. Lucy’s gone fishing. After an expedition to Tony’s Seafood Market in Baton Rouge, Ms. Lucy “hooks” her special ingredient for her new Baked Catfish recipe. Then she cooks up some Smothered Cabbage for a great side. Then, to top it off, some of Ollie’s Biscuits. Ms. Lucy’s sister-in-law, Ollie Marie, gave her this easy recipe that bakes up delicious biscuits every time. Learn some easy lessons for a delicious Cajun feast.

Something smells great as Ms. Lucy bubbles up a fabulous Shrimp and Okra Gumbo. It’s time for Ms. Lucy’s lessons when she shows us how to make a roux, and how the different kinds need to be used with different dishes. Then she’s off – to market, to market to buy a fat pig. At Hebert’s Meat Market and Slaughter House in Abbeville Ms. Lucy picks up the main ingredient for her entrée and the General’s (her husband Harry’s) favorite dish, a Sauerkraut Special. Ms. Lucy takes her mother-in-law’s recipe and runs all the way home!

One of the main staples of Cajun cooking is rice, and Ms. Lucy’s taking us to Riviana Foods in Abbeville to pick up enough to cook up her great dishes today. First there’s Oyster Rice Dressing, then an Eggplant Casserole, then a scrumptious Old Style Rice Pudding. Ms. Lucy’s lessons include how to cook rice, safety tips about oysters and how to pick the perfect eggplant. Stay in Ms. Lucy’s classroom, and you’re bound to learn some easy lessons about how to cook Cajun!

Ms. Lucy is shuckin’ and jivin’ her way through Baked Oysters Casino, a Lettuce, Tomato and Cucumber Salad, followed by the crème de la crème – a Strawberry Pecan Cake. Ms. Lucy teaches you how oysters are harvested and processed and even shows you how to shuck them – plus shares safety tips for shucking and eating this great Louisiana treat. And Ms. Lucy also shows us that she enjoys preparing – and eating – her own special dessert!

When it comes to Cajun cooking, there’s nothing like using home grown. Ms. Lucy and the General – her husband, Harry, have been raising rice for about 40 years. So Ms. Lucy uses rice to cook up a truly Cajun dish – Shrimp and Crawfish Jambalaya. She teaches us how to cook rice, then dons her boots for a tour of the Zaunbrecher farm. Next, Ms. Lucy cooks up the perfect accompaniment for Jambalaya, Cajun String Beans, followed by the coup de gràce, an incredibly moist Fruit Cocktail Cake. Fresh is always better, and as you know, Ms. Lucy’s nothing if not fresh!

Me, oh my, crawfish pie, filet gumbo! And Ms. Lucy’s having fun on the bayou – well on the spillway. Follow Ms. Lucy and friends to the Atchafalaya Spillway and to Bayou Land Seafood in south Louisiana and find out how that food favorite, crawfish, is caught and processed. Start your meal with a Pea Salad, finish it with a Pineapple Upside Down Cake, and Ms. Lucy’s Crawfish Pie makes a perfect Cajun meal.

Ms. Lucy and her granddaughter, Lucy McKenzie, head out to Marvin and Rita McKoin’s. They’re on a chicken run to get the necessary ingredients for a great Chicken Stew. Learn Ms. Lucy’s great lessons about roux – the basis of many a great Cajun dish – and how to select and cook poultry. Ms. Lucy accompanies her stew with Black-eyed Peas, and follows it up with a Sweet Potato Pie. Join Ms. Lucy and her family and friends or you’ll ruffle her feathers!

Ms. Lucy’s getting crabby preparing her favorite seafood. First she mixes her delicious vegetable salad – Blaise’s Salad – a favorite recipe from her friend, Blaise Domino. Next it’s off to Tony’s Seafood Market in Baton Rouge to select the perfect blue crabs for her Crabmeat Special. Then, to top off a great meal, Ms. Lucy creates a one-of-a-kind Harvey Wallbanger Cake. Attend Ms. Lucy’s class and you’ll never be crabby.

Ms. Lucy starts off the show with a trip to the Crescent City Farmer’s Market in New Orleans in search of the perfect bonnes crevettes – some great Louisiana shrimp. Meet Clara Gerica of Pete & Clara’s Seafood who tells us about the different kinds of shrimp. Ms. Lucy takes her “catch” home to prepare a scrumptious Shrimp Au Gratin, then uses her daughter Barbara McKenzie’s recipe for Barbara’s Green Salad. And for dessert, Ms. Lucy takes a note from her niece Jan Zaunbrecher and creams up Jan’s Special Cheesecake. It’s always fun – and delicious – to learn a few lessons in Ms. Lucy’s classroom!

It’s time for the 4th of July and Ms. Lucy’s setting up the grill, waving the flag and celebrating with family and friends! There’s a lot that goes into a holiday feast, and Ms. Lucy’s setting up Kirk’s Brisket, Ground Beef Rice Dressing and Stove Top BBQ Beans so everyone can dive in for the food and fun. Learn some lessons for grilling, celebrate a holiday that’s thrilling, and catch Ms. Lucy chilling.