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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.
