Ep 3. Third Coast: Stingrays, Swamp and Swine

In the third episode of season 10 of Bizarre Foods America, host Andrew Zimmern sets his sights on the “Third Coast” of America, traveling to the Gulf region that includes Texas, Louisiana, and Alabama. The episode is titled “Third Coast: Stingrays, Swamp and Swine.”

Zimmern kicks off the episode in Alabama, where he explores the cuisine of the Gulf Coast. After stopping for a snack of fried oysters, he heads out onto the water in search of stingrays. While catching stingrays might not seem like a typical culinary adventure, the creatures are known for their flavorful meat and are a popular dish in some parts of the Gulf region. Zimmern gets a lesson in catching and cleaning stingrays before cooking up a pot of stingray stew.

Next up is Louisiana, where Zimmern is on the hunt for swamp cuisine. He begins his journey with a visit to a farm that raises alligator and snake, two creatures that are commonly found in the Louisiana wetlands. After a quick lesson on how to safely handle alligator and snake, Zimmern sets to work cooking up some classic swamp dishes, including alligator sausage and fried rattlesnake.

In addition to swamp food, Louisiana is also famous for its Cajun cuisine. Zimmern visits a local cookhouse to learn the secrets behind dishes like gumbo and jambalaya. He also gets a lesson in the art of Cajun sausage-making and cooks up a batch of sausage from scratch.

The final leg of Zimmern’s journey takes him to Texas, where he explores the state’s love of barbecue. He visits a small, family-run barbecue joint that has been serving up smoked brisket, ribs, and sausage for generations. Zimmern gets an inside look at the barbecue process, from preparing the meat to smoking it to perfection. He also samples some unusual barbecue offerings, like crunchy beef rib tips and smothered pork belly.

But Texas has more to offer than just barbecue. Zimmern stops by a local brewery to learn about the art of craft beer-making and the growing food truck scene in Texas. He also gets a taste of some classic Tex-Mex dishes, like breakfast tacos and migas.

Throughout the episode, Zimmern showcases the unique cuisine and culture of the Gulf Coast region. From stingrays to swamp creatures to barbecue, the “Third Coast” is full of culinary surprises. Zimmern’s infectious enthusiasm and open-minded approach make this episode a must-watch for any food lover.