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Private Notes
See how crawfish are harvested from rice fields in Eunice, Louisiana. Ms. Lucy cooks up a traditional Cajun Crawfish Boil with her guest Dexter Guillory. Ms. Lucy plays the spoons with a Cajun band and then serves up her Homemade Vanilla Ice Cream for dessert. The rest of the menu includes Fried Softshell Crawfish, Traditional Cajun Crawfish Boil, and Homemade Vanilla Ice Cream.
We visit the Marksville area, where Angelo Piazza has prepared a Cochon de Lait with all of the trimmings. Ms. Lucy prepares Fried Pork Chops, Fried Sweet Potatoes, Shrimp Noodle Salad and Blackberry Pie.
Tour the Salt Dome at Avery Island and visit the Cargill Refinery at Breaux Bridge to see how table salt is refined. Today’s menu is Cabbage Rolls, Fried Eggplant, Salad with Special Dressing and Fig Cake.
We visit the Cora-Texas Sugar Cane Refinery in White Castle and learn about the complex process of refining sugar. Baked Chicken, Rice Dressing, Candied Sweet Potatoes, Sweet Lettuce Salad and Pecan Pie are the featured recipes.
Ms. Lucy joins Captain Tracy Collins to dredge for oysters near Leeville, La. (Camanata Bay). Melissa Zaunbrecher joins her mom on the set, shucking oysters for the day’s menu which includes Oyster Chowder, Cocktail Sauce and Raw Oysters, Green Salad with Special Sauce à la Raymond, Strawberry Pie à la Debora.
Ms. Lucy and her granddaughter ride on a round up at Elton Bernard’s cattle farm near Marksville, and we learn about different cuts of beef at Thompson Packers in Slidell. Back in the kitchen, Lucy prepares Chicken Fried Steak, Crawfish Etouffée, Janet’s Eggplant Casserole, Cantaloupe Salad and Chess Pie.
Today’s menu includes Crab Stew, Smothered Cabbage with Bacon, Tomato, Lettuce and Cucumber Salad and Bread Pudding. There is also a visit to Cultus Pearson’s softshell crab shedding operation on the north shore of Lake Pontchartrain (Lacombe).
Today’s stop is a modern day chicken house to see how farmers manage poultry production. Chicken Sauce Piquant, Mustard Greens, Fruit Salad and Almond Cheesecake.
Ms. Lucy grew up on a rice farm in South Louisiana, and she and her husband run one in North Louisiana—so who better to show us how rice is farmed and milled. The menu includes Roast Beef with Rice & Gravy, Boiled & Fried Potatoes, Barbara’s Mandarin Orange Green Salad, Sour Cream Pound Cake.
Stanley Daigle takes us catfishing in Louisiana’s Lake Maurepas. Then Ms. Lucy fries up catfish filets while guest Chef Hans Korrodi prepares Blackened Catfish. Join Lucy as she prepares Fried Catfish, Blackened Catfish, B.J.’s Hushpuppies, Slaw with Mayonnaise and Carrots, and Carrot Cake.
Lucy learns to spin cotton from master craftswoman Gladys Clark. Today’s menu includes Seafood Gumbo, Gussie’s Potato Salad, Chef’s Bread and Pineapple Upside Down Cake.
Ms. Lucy helps milk the cows at Kleinpeter’s Dairy in Montpelier, La. and then we see how dairy products are processed and packaged for our home use. Lucy prepares Corn and Crabmeat Chowder, Ollie’s Hot Potato Salad, Creamy Banana Pudding and Chocolate Milk in a Jar.
Lucy joins Captain J. C. Darda on his shrimp boat in Leeville, La. and follows the day’s catch as it is taken to a shrimp processing plant in Dulac. The menu includes Fried Shrimp, Tartar Sauce, Onion Rings, Marinated Salad and Tête Rouge Cake.
