Through the blackwater bayous and in the dark Louisiana night, floats a duck camp alive with the sounds of swamp pop and with the smells of cajun cooking. Over these next six episodes, we'll see what it means to cook recipes from the swamp floor pantry and explore Louisiana's rich complicated history with the outdoors. Shoot straight and come hungry, this is Duck Camp Dinners.
The last day on dry land is filled with essential stops and preparation for 5 days at the floating duck camp.
The crew share their first day at the camp with a morning in the duck blind and catfish on the jug line.
For more on the brands involved:
Chef Jean Paul: https://www.jeanpaulbourgeois.com
YETI: https://www.yeti.com
Spiceology: https://spiceology.com/collaborations/chef-jean-paul-bourgeois/
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The @duckcampdinners crew discuss the changing coastal wetlands of Louisiana over a fresh cooked lunch in the cypress trees.
Roux, brew and teal with bad attitude.
Pouldeau gumbo, pidro, and beaux beauxs in the head.
The final day at the duck camp is filled with crawfish and catfish.
