Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

Andrew traces the legendary patriot's path that ignited the flames of our nation's revolution. Along the way, he samples Colonial-era eel recipes, feasts with Italian immigrants and indulges in a Brazilian meat fest.