About this episode

Spuddy Faucheux discusses Louisiana's cuisine and cooking culture, highlighting gumbo and jambalaya.

Get ready for National Herbs & Spices Day (June 10) with this flavorful episode of Big Blend Radio's "Food, Wine & Travel" show with the International Food Wine & Travel Writers Association (IFWTWA), featuring Spuddy Faucheux — Cajun cook, instructor, entrepreneur, and owner of the Cajun Cooking Experience in Vacherie, Louisiana.  Located right along the historic Jefferson Highway between Baton Rouge and New Orleans, Spuddy's place is one of those rare finds that turns a road trip into a memory. Spuddy breaks down Louisiana's renowned cuisine — why gumbo is the ultimate multicultural dish (African okra, French roux, German sausage, Spanish seasoning, and indigenous filé all in one pot), the real difference between gumbo and jambalaya, and why the best seasoning always starts with salt and pepper. Along the way, he shares the story behind his legendary nickname (hint: it involves Sputnik), why he traded 27 years in the restaurant business for cooking classes, and what happens when a UK couple, a pep rally of sixth graders, or an 8-year-old girl walks into his kitchen and takes over. This is Louisiana food culture at its warmest — history, community, storytelling…

People in this episode

Host: Big Blend Radio

Guest: Spuddy Faucheux

Topics covered

• Louisiana cuisine
• Cajun cooking
• food culture
• gumbo
• jambalaya
• storytelling
• herbs and spices

Keywords

• Cajun cook
• gumbo
• jambalaya
• cooking classes
• food culture
• herbs and spices
• Spuddy Faucheux

Mentioned in this episode

Organizations: International Food Wine & Travel Writers Association

Places: Vacherie, Louisiana, Jefferson Highway, Baton Rouge, New Orleans

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