Episode 124: Smoked, Southern and Cajun – A Chef’s Stories and Techniques
Imagine three great cooking styles served in one place, or written about with recipes in one book. The place is Wayne Jacob’s Smokehouse in LaPlace (St. John the Baptist Parish); the book is “Southern and Smoked: Cajun Cooking through the Seasons.” Jarred Zeringue, the chef and owner of the smokehouse and the author of the book, joins Louisiana Life Executive Editor Errol Laborde, along with podcast producer Kelly Massicot to talk about the joys of smoked foods including meats common to the LaPlace area – like andouille and tasso. The book contains stories from his family, lots of recipes, a list of techniques for Cajun cooking and food photography that is a visual feast in itself.
Also, he reveals some of the kitchen’s most only-in-Louisiana creations: smoked boudin and, yes, hogshead cheese, too.