Chef Jean Paul Bourgeois grew up behind the boudin curtain, south of I-10 in Lousiana, always only minutes from the marsh. He remembers killing his first duck with a crack-barrel 20-gauge, a rite of passage into a circle of giants that acted differently in a duck blind than elsewhere. He remembers, too, making "happy plates" of local home-made cuisines his parents cooked and taught him to cook. Realizing later in life why those giants acted differently in the blind and how the soulful influence of regional cuisine improves the human spirit, he merged the two into a "real world" lifestyle now shared with the world via social media and Duck Camp Dinners. Like a best-you-ever-had, meat-heavy gumbo you can stand a spoon up in, this delicious episode will stick to your ribs for a very long time. Dig in!

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Chef Jean Paul Bourgeois https://www.jeanpaulbourgeois.com/

Duck Camp Dinners

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