Roger heads to the Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, Louisiana there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the dark, cavernous room with sausages, tasso, ribs and jerky, and then they fire up the smoker. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast. Top Recipes Rafter TS Peach Cobbler Paella del Reyes' Combination Paella Mojo Sauce Smashed Beets and Carrots Whole Duck Marinated in Soy Sauce-Cilantro-Ginger-Jalapeno-Garlic and Brown Sugar