|Dan Jones, Jay Ducote, Jordan Lewis, Fred Mince, and Tommy Talley interview Mike Krajicek inside of Botsky's in Downtown Lake Charles|
|Tommy Talley sips on a Bayou Rum cocktail |
at the distillery in Lacassine
You can find boudin, cracklin, and crawfish across the state of Louisiana, but some of the best stuff originates from Southwest Louisiana. The Louisiana Culinary trails crew rolled to the lower left corner of the state and the city of Lake Charles to highlight the bold flavors and characters that make this part of the state sensational. We learned a lot about what it means to take slow down and savor the dishes with Mike Krajicek of Botsky's, Chef Lyle Broussard from L'Auberge Casino Resort, Jeff Benoit of B&O Kitchen and Grocery, crawfish farmer Burt Tietje of Tallgrass Farm, Trey Litel of Bayou Rum, and local food writer Eric Cormier. This is a serious destination for food in Louisiana, head over and see what's cooking!
|Tallgrass Farm's Burt Tietje waits for his close up while his dogs take a snooze after running through the crawfish ponds|
|Dan Jones, Fred Mince, Jay Ducote, and Jordan Lewis getting footage at the Bayou Rum distillery|