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Ms. Lucy’s Classic Cajun Culture & Cooking

Ms. Lucy’s Classic Cajun Culture & Cooking

Ms. Lucy Zaunbrecher is back with 13 episodes of her popular cooking series Ms. Lucy’s Classic Cajun Culture & Cooking. In the series, the Gueydan, Louisiana native prepares authentic Cajun recipes handed down to her from her mother and grandmother and shares some entertaining stories about growing up in Cajun country. All the recipes utilize Louisiana products such as tomatoes, peaches, strawberries, sweet potatoes, quail and pecans, and, of course, great Louisiana seafood such as crawfish, shrimp, prawns and oysters.

Lucy also takes viewers on some unique Louisiana adventures during the series. She goes deep sea fishing in the Gulf of Mexico, tours the Tabasco plant to see how that great hot sauce is made, picks pecans and strawberries, and in a scene reminiscent of another famous Lucy, she jumps into a vat to stomp grapes to make wine. During the series, Lucy is joined in the kitchen by her granddaughter Lucy McKenzie and special guests such as Chef Hans Karrodi and duck guide Boo Monceaux.

COOKBOOKS

EPISODES

Ms. Lucy’s Cajun Classroom

  • 801 Vegetables In this segment, Ms. Lucy’s cooking up a feast including Eggplant Dressing, a “B” Roast and a Surprise Pie. Follow her to the Morehouse Parish Farmers’ Market and meet the folks who raise the beautiful fruits and vegetables Ms. Lucy uses in her recipes. Ms. Lucy says one of the secrets to the fabulous taste treats she creates is using fresh, Louisiana products. Even if you’re a couch potato, you can take a lesson from the Cajun chef and be able to create a great meal!
  • 802 Fruit Ms. Lucy’s heads south to the Crescent City Farmer’s Market and the French Market in N’awlins, dahlin’ to find the perfect products for her Fruit Salad. Then she tops the mouth-watering salad with her special dressing. Ms. Lucy also teaches us her recipe for Beef Vegetable Soup, and rounds off a great meal with Pork Chop Jambalaya. Ms. Lucy’s cuttin’ up in her own ineffable style while she cuts and peels the beautiful fruit and vegetables to create her delicious Cajun dishes.
  • 803 Alligator Goin’ on a gator hunt, gonna get a gator… Yes, Ms. Lucy hits the Madison Parish bayous with Kelly Martin and his son, Noah, and she’s going to get an alligator and show us how to cook it. Your mouth will salivate watching Ms. Lucy prepare her Alligator Sauce Piquant with rice, followed by her delicious Eggplant Crawfish Delight and topped off with Mama’s Lemon Pie.
  • 804 Catfish The catfish are jumping and Ms. Lucy’s gone fishing. After an expedition to Tony’s Seafood Market in Baton Rouge, Ms. Lucy “hooks” her special ingredient for her new Baked Catfish recipe. Then she cooks up some Smothered Cabbage for a great side. Then, to top it off, some of Ollie’s Biscuits. Ms. Lucy’s sister-in-law, Ollie Marie, gave her this easy recipe that bakes up delicious biscuits every time. Learn some easy lessons for a delicious Cajun feast.
  • 805 Pork Something smells great as Ms. Lucy bubbles up a fabulous Shrimp and Okra Gumbo. It’s time for Ms. Lucy’s lessons when she shows us how to make a roux, and how the different kinds need to be used with different dishes. Then she’s off – to market, to market to buy a fat pig. At Hebert’s Meat Market and Slaughter House in Abbeville Ms. Lucy picks up the main ingredient for her entrée and the General’s (her husband Harry’s) favorite dish, a Sauerkraut Special. Ms. Lucy takes her mother-in-law’s recipe and runs all the way home!
  • 806 Rice One of the main staples of Cajun cooking is rice, and Ms. Lucy’s taking us to Riviana Foods in Abbeville to pick up enough to cook up her great dishes today. First there’s Oyster Rice Dressing, then an Eggplant Casserole, then a scrumptious Old Style Rice Pudding. Ms. Lucy’s lessons include how to cook rice, safety tips about oysters and how to pick the perfect eggplant. Stay in Ms. Lucy’s classroom, and you’re bound to learn some easy lessons about how to cook Cajun!
  • 807 Oyster Ms. Lucy is shuckin’ and jivin’ her way through Baked Oysters Casino, a Lettuce, Tomato and Cucumber Salad, followed by the crème de la crème – a Strawberry Pecan Cake. Ms. Lucy teaches you how oysters are harvested and processed and even shows you how to shuck them – plus shares safety tips for shucking and eating this great Louisiana treat. And Ms. Lucy also shows us that she enjoys preparing – and eating – her own special dessert!
  • 808 String Beans When it comes to Cajun cooking, there’s nothing like using home grown. Ms. Lucy and the General – her husband, Harry, have been raising rice for about 40 years. So Ms. Lucy uses rice to cook up a truly Cajun dish – Shrimp and Crawfish Jambalaya. She teaches us how to cook rice, then dons her boots for a tour of the Zaunbrecher farm. Next, Ms. Lucy cooks up the perfect accompaniment for Jambalaya, Cajun String Beans, followed by the coup de gràce, an incredibly moist Fruit Cocktail Cake. Fresh is always better, and as you know, Ms. Lucy’s nothing if not fresh!
  • 809 Crawfish Me, oh my, crawfish pie, filé gumbo! And Ms. Lucy’s having fun on the bayou – well on the spillway. Follow Ms. Lucy and friends to the Atchafalaya Spillway and to Bayou Land Seafood in south Louisiana and find out how that food favorite, crawfish, is caught and processed. Start your meal with a Pea Salad, finish it with a Pineapple Upside Down Cake, and Ms. Lucy’s Crawfish Pie makes a perfect Cajun meal.
  • 810 Poultry Ms. Lucy and her granddaughter, Lucy McKenzie, head out to Marvin and Rita McKoin’s. They’re on a chicken run to get the necessary ingredients for a great Chicken Stew. Learn Ms. Lucy’s great lessons about roux – the basis of many a great Cajun dish – and how to select and cook poultry. Ms. Lucy accompanies her stew with Black-eyed Peas, and follows it up with a Sweet Potato Pie. Join Ms. Lucy and her family and friends or you’ll ruffle her feathers!
  • 811 Crab Ms. Lucy’s getting crabby preparing her favorite seafood. First she mixes her delicious vegetable salad – Blaise’s Salad – a favorite recipe from her friend, Blaise Domino. Next it’s off to Tony’s Seafood Market in Baton Rouge to select the perfect blue crabs for her Crabmeat Special. Then, to top off a great meal, Ms. Lucy creates a one-of-a-kind Harvey Wallbanger Cake. Attend Ms. Lucy’s class and you’ll never be crabby.
  • 812 Shrimp Ms. Lucy starts off the show with a trip to the Crescent City Farmer’s Market in New Orleans in search of the perfect bonnes crevettes – some great Louisiana shrimp. Meet Clara Gerica of Pete & Clara’s Seafood who tells us about the different kinds of shrimp. Ms. Lucy takes her “catch” home to prepare a scrumptious Shrimp Au Gratin, then uses her daughter Barbara McKenzie’s recipe for Barbara’s Green Salad. And for dessert, Ms. Lucy takes a note from her niece Jan Zaunbrecher and creams up Jan’s Special Cheesecake. It’s always fun – and delicious – to learn a few lessons in Ms. Lucy’s classroom!
  • 813 Brisket It’s time for the 4th of July and Ms. Lucy’s setting up the grill, waving the flag and celebrating with family and friends! There’s a lot that goes into a holiday feast, and Ms. Lucy’s setting up Kirk’s Brisket, Ground Beef Rice Dressing and Stove Top BBQ Beans so everyone can dive in for the food and fun. Learn some lessons for grilling, celebrate a holiday that’s thrilling, and catch Ms. Lucy chilling.

Ms. Lucy’s Classic Cajun Culture & Cooking

  • 701 Crawfish The crawfish are snapping when Lucy visits Aqua Farms in Basile, LA where crawfish are sorted, boiled, peeled and packaged. Lucy’s “Menu for Today” is Crawfish Corn Soup, Crawfish Casserole, Layered Salad and Pineapple Chiffon Pie.
  • 702 Duck First Lucy introduces us to Boo Monceaux, the duck guide that took her hunting in Gueydan – Duck Capitol of America. Then Lucy and her party hunt duck and geese – and bag their limit! Lucy’s “Menu for Today” is Duck Gumbo with Sausage, Mama’s Potato Salad, and Special Brownies with Cream Cheese.
  • 703 Strawberries Lucy is surrounded by a sea of red – strawberries that is – in Tickfaw, Louisiana at Anthony Liuzza’s farm. Lucy’s “Menu for Today” is Strawberry Soup, Roast à la Carl, Spinach Florentine, Salad with Vinaigrette and Strawberry 'n Cream Shortcake.
  • 704 Oysters Lucy heads down the bayou for delicious oysters at Motivatit Seafood in Houma where the Voisin family has been working in the area since the 18th century. Lucy’s “Menu for Today” is Oyster Artichoke Soup, Oyster Bacon Wrap-A-Rounds, Salad à la Missey, and Cajun Cream Cake.
  • 705 Peaches Lucy and her granddaughter, Lucy, are pickin’ peaches and puttin’ ‘em in baskets. Come join the juicy fun courtesy of Buddy Miller at Plantation Pecans in Waterproof. Lucy’s “Menu for Today” is Fried Cornish Hen, Tator Tot Casserole, Fruit Salad and Peach Cobbler.
  • 706 Quail The flock takes wing when Lucy and her granddaughter Lucy show up. See the ladies connect with a covey of quail at Delton Smith’s place in Monroe. Lucy’s “Menu for Today” is Sauced Quail with Wild Rice, Carrot Soufflé, Romaine with Tomato French Dressing and Cherry Pie.
  • 707 Wine Lucy puts her foot down and insists on visiting the vineyards of Feliciana Cellars in Jackson. From the grapes on the vine to the finished wine, Lucy introduces us to the muscadine. Lucy’s “Menu for Today” is Baked Speckled Trout, Eggplant Casserole, Cole Slaw and Poached Pears.
  • 708 Prawn/Shrimp Lucy’s a motorcycle mamma when she visits Small Fry Fish Farm to see how prawns are grown and harvested. Then Chef Hans Karrodi from Monroe gives Lucy a hand in the kitchen. Lucy’s “Menu for Today” is Prawns in Pasta, Sautéed Shrimp, Asparagus à la Thibodeaux, 5-Cup Salad à la Jodie and Cheesecake à la Nelda.
  • 709 Sweet Potatoes Oh, how sweet it was when Lucy plowed up and processed sweet potatoes! Lucy traveled from Waterproof to Hessmer to see how sweet potatoes get from the ground to your grocery. Lucy’s “Menu for Today” is Stuffed Pork Chop, Bourbon Sweet Potatoes, Old Fashioned Wilted Salad and Easy Yam Cookies.
  • 710 Deep Sea Fishing Cast off from Chauvin with Lucy when she heads offshore. Lucy and the crew land some big fish off the Louisiana coast. Lucy’s “Menu for Today” is Stuffed Flounder, Shrimp Stuffed Mirlitons, Ambrosia and Angel Food Layered Cake.
  • 711 Pecans Lucy goes nuts on this show when she heads to Plantation Pecans in Waterproof. There’s a whole lot of shakin’ goin’ on to get the pecans from the trees, and Lucy’s granddaughter, Lucy, lends a hand. Lucy’s “Menu for Today” is Deer Roll-ups à la Missey, Lima Beans, Cajun Waldorf Salad and Pecan Cake.
  • 712 Tabasco Things start to really heat up when Lucy gets to the home of Tabasco at Avery Island. From the peppers to the processing plant Lucy gets a whiff of the hot sauce known around the world. Lucy’s “Menu for Today” is Oyster Nachos, Hot Cornbread with Crawfish, Cantaloupe Salad, Stuffed Bell Pepper and Peanut Butter Pie.
  • 713 Tomatoes A tisket, a tasket, Lucy has a basket – filled with juicy Louisiana tomatoes! Join Lucy in the tomato patch where everything’s fresh (Lucy & the tomatoes) at Anthony Liuzza’s Farm in Independence. Lucy’s “Menu for Today” is Crab-Stuffed Tomatoes, Okra & Tomatoes à la Bernard, Tomato Salad and Boston Cream Pie.

Credits

underwritten by Louisiana Seafood Promotions and Marketing Board Louisiana Department of Culture, Recreation & Tourism Louisiana Crawfish Promotions & Research Board

special thanks Mark Yancey Sarah Voisin Louisiana Cattlemen’s Association Louisiana Cowbelles’ Association Northeast Louisiana Telephone Co., Northeastnet.net Riceland Foods, Inc.

special thanks Mark Yancey Sarah Voisin Louisiana Cattlemen’s Association Louisiana Cowbelles’ Association Northeast Louisiana Telephone Co., Northeastnet.net Riceland Foods, Inc.

cookware provided by Scanpan USA, Inc.

cutlery provided by Chicago Cutlery

location segments made possible by Allen Canning Co. Paul LaBorde

Aqua Farms Crawfish, Inc. Brennon LeJeune

Boudreaux’s Marina André Boudreaux

Doug’s Lodge Doug & Mary Sonnier & “Boo” Monceaux

Feliciana Cellars Winery Leroy Harvey & Tim Jobe

Liuzza Produce Farms, Inc. Anthony & Lucinda Liuzza

Motivatit Seafood Kevin Voisin

Plantation Pecans Buddy Miller

Small Fry Fish Farms Jackson Currie & Jeff Bayer

Delton Smith

Tabasco Harold Osborn & Paul McIlhenny

Thornhill Sweet Potato Farms Ken Thornhill & Mark Fields

host • concepts Lucy Henry Zaunbrecher

studio guests Lucy Suzanne McKenzie Chef Jans Korrodi “ Boo” Monceaux

producer Allegra Nevils Yancey

director Jodie Fontenot

lighting • floor director Sally Budd

video Peggy Fields D-Ray Washington

audio Ben Williams Chris Miranda

cameras Mark Carroll Rex Q. Fortenberry Charlie Whinham Virnado Woods Gary Allen

production assistant Vanessa Joseph Donna Lafleur Miles Landry Marian Lefebvre Kerri McGimsey Cydne Pitcher Rachel Rojas Fred Wilson Melissa Zaunbrecher

location segments videography & editing Rex Q. Fortenberry Keith Crews Virnado Woods

post-production editor Todd Justice

video evaluation Peggy Fields

engineering supervisor Steve Ropollo

electronic graphics Jodie Fontenot

opening sequence editor Mark Carroll

teleprompter Marian Lefebvre

culinary staff Melissa Zaunbrecher Virginia Carlton Jeff Boyett

promotions Bob Neese Bryant Langlois Margaret Schlaudecker

web site Tammy Crawford Jeanne Lamy

theme music "J’Aime Grand Gueydan," by Johnnie Allan performed by Jay Cormier and the Breaux Bridge Playboys

additional music from “Cajunization,” BeauSoleil with Michael Doucet “ Atchafalaya Pipeline” (Michael Doucet) “ Happy One-Step” (Dennis McGee/Michael Doucet) “ Les Blues de Chaleur” (Michael Doucet) “ One-Step à Choupique” (Dennis McGee/Michael Doucet)

from “L’amour ou La Folie” performed by BeauSoleil “ Newz Reel” (Michael L. Doucet) “ Eunice Two-Step” (Trad., source A. Ardoin/arr.BeauSoleil) “ Courir avec Walker” (Lawrence Walker)

lpb production manager Ed Landry

lpb executive producer Clay Fourrier

lpb president & chief executive officer Beth Courtney

© 2003 Louisiana Educational Television Authority

Lucy’s Classic Cajun Culture & Cooking

  • 601 Crawfish See how crawfish are harvested from rice fields in Eunice, Louisiana. Ms. Lucy cooks up a traditional Cajun Crawfish Boil with her guest Dexter Guillory. Ms. Lucy plays the spoons with a Cajun band and then serves up her Homemade Vanilla Ice Cream for dessert. The rest of the menu includes Fried Softshell Crawfish, Traditional Cajun Crawfish Boil, and Homemade Vanilla Ice Cream.
  • 602 Pork We visit the Marksville area, where Angelo Piazza has prepared a Cochon de Lait with all of the trimmings. Ms. Lucy prepares Fried Pork Chops, Fried Sweet Potatoes, Shrimp Noodle Salad and Blackberry Pie.
  • 603 Salt Tour the Salt Dome at Avery Island and visit the Cargill Refinery at Breaux Bridge to see how table salt is refined. Today’s menu is Cabbage Rolls, Fried Eggplant, Salad with Special Dressing and Fig Cake.
  • 604 Sugar Cane We visit the Cora-Texas Sugar Cane Refinery in White Castle and learn about the complex process of refining sugar. Baked Chicken, Rice Dressing, Candied Sweet Potatoes, Sweet Lettuce Salad and Pecan Pie are the featured recipes.
  • 605 Oyster Ms. Lucy joins Captain Tracy Collins to dredge for oysters near Leeville, La. (Camanata Bay). Melissa Zaunbrecher joins her mom on the set, shucking oysters for the day’s menu which includes Oyster Chowder, Cocktail Sauce and Raw Oysters, Green Salad with Special Sauce à la Raymond, Strawberry Pie à la Debora.
  • 606 Beef Ms. Lucy and her granddaughter ride on a round up at Elton Bernard’s cattle farm near Marksville, and we learn about different cuts of beef at Thompson Packers in Slidell. Back in the kitchen, Lucy prepares Chicken Fried Steak, Crawfish Etouffée, Janet’s Eggplant Casserole, Cantaloupe Salad and Chess Pie.
  • 607 Crab Today’s menu includes Crab Stew, Smothered Cabbage with Bacon, Tomato, Lettuce and Cucumber Salad and Bread Pudding. There is also a visit to Cultus Pearson’s softshell crab shedding operation on the north shore of Lake Pontchartrain (Lacombe).
  • 608 Poultry Today’s stop is a modern day chicken house to see how farmers manage poultry production. Chicken Sauce Piquant, Mustard Greens, Fruit Salad and Almond Cheesecake.
  • 609 Rice Ms. Lucy grew up on a rice farm in South Louisiana, and she and her husband run one in North Louisiana—so who better to show us how rice is farmed and milled. The menu includes Roast Beef with Rice & Gravy, Boiled & Fried Potatoes, Barbara’s Mandarin Orange Green Salad, Sour Cream Pound Cake.
  • 610 Catfish Stanley Daigle takes us catfishing in Louisiana’s Lake Maurepas. Then Ms. Lucy fries up catfish filets while guest Chef Hans Korrodi prepares Blackened Catfish. Join Lucy as she prepares Fried Catfish, Blackened Catfish, B.J.’s Hushpuppies, Slaw with Mayonnaise and Carrots, and Carrot Cake.
  • 611 Cotton Lucy learns to spin cotton from master craftswoman Gladys Clark. Today’s menu includes Seafood Gumbo, Gussie’s Potato Salad, Chef’s Bread and Pineapple Upside Down Cake.
  • 612 Dairy Ms. Lucy helps milk the cows at Kleinpeter’s Dairy in Montpelier, La. and then we see how dairy products are processed and packaged for our home use. Lucy prepares Corn and Crabmeat Chowder, Ollie’s Hot Potato Salad, Creamy Banana Pudding and Chocolate Milk in a Jar.
  • 613 Shrimp Lucy joins Captain J. C. Darda on his shrimp boat in Leeville, La. and follows the day’s catch as it is taken to a shrimp processing plant in Dulac. The menu includes Fried Shrimp, Tartar Sauce, Onion Rings, Marinated Salad and Tête Rouge Cake.

Credits

underwritten by Louisiana Seafood Promotion & Marketing Board Louisiana Department of Economic Development

producer • director Donna LaFleur

host • concepts Lucy Henry Zaunbrecher

guests Lucy Suzanne McKenzie Melissa Zaunbrecher Chef Jans Korrodi

cameras Jodie Fontenot Chris Miranda Virnado Woods Keith Crews Lionel Babb Charles Bush

lighting • floor director Sally Budd

video Peggy Fields Todd Justice

audio Ben Williams

electronic editing Steve Ropollo

engineering supervisor Randy Ward

location crew field producer • director Donna LaFleur

director of photography Rex Fortenberry

production assistant Melissa Zaunbrecher Michele Piazza

electronic graphics Jodie Fontenot

animation Steve Mitchum George Carr III

teleprompter Marian Lefebvre

hair & makeup David Harp Evans Harp Salon Curtis Marchand Expressions of Hair

promotions Bob Neese

web site Tammy Crawford Melissa Dufour

production manager Ed Landry

culinary staff Melissa Zaunbrecher Cliff Warner

theme music "J’Aime Grand Gueydan," by Johnnie Allan performed by Jay Cormier and the Breaux Bridge Playboys

additional music "Les Amis" Cajun Band

special thanks Bernard’s Seafood Co. Ltd. Louisiana Cattlemen’s Association & the Cowbelles Riceland Foods, Inc. Scanpan USA, Inc. Suburban Propane

accommodations provided by La Quinta Hotels

kitchen provided by Home Depot Baton Rouge, La.

cabinets provided by Mills Pride Kitchen Cabinets

curtains by David Evans

cookware provided by Scanpan USA, Inc.

cutlery provided by Chicago Cutlery

food provided by Associated Grocers Kenilworth Gorcery

lpb executive producer Clay Fourrier

lpb deputy director Cindy Rougeou

lpb president & chief executive officer Beth Courtney

© 2000 Louisiana Educational Television Authority