The Ultimate Cajun Barbecue in Louisiana | On The Road with Bryan Roof

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Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he heads to Marksville, Louisiana.

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42 Comments

  3. Marksville, La. is NOT deep in the heart of Cajun Country. It's well north of Cajun country/Acadiana! Marksville is North Louisiana. Cajuns in Acadiana refer to that as the OTHER Louisiana, really the part that should be given to Mississippi,

  13. Good dirty rice is hard to find outside of Louisiana. I have a real issue with dirty rice not using chicken gizzards, as a lot of folks tend to use in middle TN. That's not "dirty rice" to me. Locally we had a Cajun restaurant open in my town and my wife and I went: nope, it was a zero. Boo. They used some kind of processed sliced linked sausage in their "dirty rice", it was actually gross. Six months later it was closed. So good to see folks here carrying on a tradition with authentic ingredients.

  18. Most of the south is about family, community and food. Pretty much in that order. The closer you get to the city, the priorities get jumbled, but I've found that the rural midwest and rural cajun people might eat different food, but have one thing in common. They're respectful! If you're nice to them, they'll try to out nice you, but if you get crazy on them, they WILL out crazy you!

  30. While in the Navy in Meridian Mississippi, southern cooking was something that was amazing to try. I will eat everything from a pig, southern hospitality is something to experience. Screw politics, food is the true American bond…ain't no grub made without love.

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