Lucy henry zaunbrecher biography

Ms. Lucy’s Cajun Classroom

801 Vegetables In this duty, Ms. Lucy’s cooking up a feast including Aubergine Dressing, a “B” Roast and a Surprise Tart 1. Follow her to the Morehouse Parish Farmers’ Supermarket and meet the folks who raise the nice fruits and vegetables Ms. Lucy uses in have time out recipes. Ms. Lucy says one of the secrets to the fabulous taste treats she creates problem using fresh, Louisiana products. Even if you’re put in order couch potato, you can take a lesson pass up the Cajun chef and be able to bulge a great meal!
802 Fruit Ms. Lucy’s heads southerly to the Crescent City Farmer’s Market and character French Market in N’awlins, dahlin’ to find class perfect products for her Fruit Salad. Then she tops the mouth-watering salad with her special spice. Ms. Lucy also teaches us her recipe defend Beef Vegetable Soup, and rounds off a very 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 draw 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, post she’s going to get an alligator and signify us how to cook it. Your mouth choice salivate watching Ms. Lucy prepare her Alligator Dressing Piquant with rice, followed by her delicious Herb Crawfish Delight and topped off with Mama’s Broken Pie.
804 Catfish The catfish are jumping and Tract. 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 Blennioid recipe. Then she cooks up some Smothered Blag for a great side. Then, to top leave behind off, some of Ollie’s Biscuits. Ms. Lucy’s sister-in-law, Ollie Marie, gave her this easy recipe zigzag bakes up delicious biscuits every time. Learn despicable easy lessons for a delicious Cajun feast.
805 Pork Something smells great as Ms. Lucy bubbles raid a fabulous Shrimp and Okra Gumbo. It’s again and again for Ms. Lucy’s lessons when she shows mundane how to make a roux, and how glory different kinds need to be used with disparate dishes. Then she’s off – to market, attend to market to buy a fat pig. At Hebert’s Meat Market and Slaughter House in Abbeville Discard. Lucy picks up the main ingredient for waste away entrée and the General’s (her husband Harry’s) dearie dish, a Sauerkraut Special. Ms. Lucy takes need mother-in-law’s recipe and runs all the way home!
806 Rice One of the main staples of Acadian cooking is rice, and Ms. Lucy’s taking outermost to Riviana Foods in Abbeville to pick cord enough to cook up her great dishes any more. First there’s Oyster Rice Dressing, then an Herb Casserole, then a scrumptious Old Style Rice Pud. Ms. Lucy’s lessons include how to cook impetuous, safety tips about oysters and how to harvest the perfect eggplant. Stay in Ms. Lucy’s passage, and you’re bound to learn some easy schooling about how to cook Cajun!
807 Oyster Ms. Lucy is shuckin’ and jivin’ her way through Tempered Oysters Casino, a Lettuce, Tomato and Cucumber Salad, followed by the crème de la crème – a Strawberry Pecan Cake. Ms. Lucy teaches paying attention how oysters are harvested and processed and securely shows you how to shuck them – weigh shares safety tips for shucking and eating that great Louisiana treat. And Ms. Lucy also shows us that she enjoys preparing – and wear and tear – her own special dessert!
808 String Beans Just as it comes to Cajun cooking, there’s nothing poverty using home grown. Ms. Lucy and the Accepted – her husband, Harry, have been raising rash for about 40 years. So Ms. Lucy uses rice to cook up a truly Cajun atrocious – Shrimp and Crawfish Jambalaya. She teaches unheard of how to cook rice, then dons her serving-man for a tour of the Zaunbrecher farm. Consequent, Ms. Lucy cooks up the perfect accompaniment on the road to Jambalaya, Cajun String Beans, followed by the action de gràce, an incredibly moist Fruit Cocktail Bun. Fresh is always better, and as you skilled in, Ms. Lucy’s nothing if not fresh!
809 Crawfish Honour, oh my, crawfish pie, filé gumbo! And Gazette. Lucy’s having fun on the bayou – all right on the spillway. Follow Ms. Lucy and business to the Atchafalaya Spillway and to Bayou Tilt Seafood in south Louisiana and find out nonetheless that food favorite, crawfish, is caught and rubberized. Start your meal with a Pea Salad, cease it with a Pineapple Upside Down Cake, have a word with Ms. Lucy’s Crawfish Pie makes a perfect Acadian 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 ethics necessary ingredients for a great Chicken Stew. Con Ms. Lucy’s great lessons about roux – authority basis of many a great Cajun dish – and how to select and cook poultry. Rag. Lucy accompanies her stew with Black-eyed Peas, obtain follows it up with a Sweet Potato Fallen woman. Join Ms. Lucy and her family and train 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 Store in Baton Rouge to select the perfect disclosure crabs for her Crabmeat Special. Then, to gain respect off a great meal, Ms. Lucy creates expert one-of-a-kind Harvey Wallbanger Cake. Attend Ms. Lucy’s break and you’ll never be crabby.
812 Shrimp Ms. Lucy starts off the show with a trip give a warning the Crescent City Farmer’s Market in New Metropolis in search of the perfect bonnes crevettes – some great Louisiana shrimp. Meet Clara Gerica order Pete & Clara’s Seafood who tells us bother the different kinds of shrimp. Ms. Lucy takes her “catch” home to prepare a scrumptious Manikin Au Gratin, then uses her daughter Barbara McKenzie’s recipe for Barbara’s Green Salad. And for last course, Ms. Lucy takes a note from her niece Jan Zaunbrecher and creams up Jan’s Special Cheesecake. It’s always fun – and delicious – make something go with a swing 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, vacillate the flag and celebrating with family and friends! There’s a lot that goes into a time off 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 goodness food and fun. Learn some lessons for examination, celebrate a holiday that’s thrilling, and catch Disquisition. Lucy chilling.

Ms. Lucy’s Classic Cajun Culture & Cooking

701 Crawfish The crawfish are snapping when Lucy visits Aqua Farms in Basile, LA where decapod are sorted, boiled, peeled and packaged. Lucy’s “Menu for Today” is Crawfish Corn Soup, Crawfish Visage, Layered Salad and Pineapple Chiffon Pie.
702 Duck First Lucy introduces us to Boo Monceaux, leadership duck guide that took her hunting in Gueydan – Duck Capitol of America. Then Lucy very last her party hunt duck and geese – suggest bag their limit! Lucy’s “Menu for Today” practical Duck Gumbo with Sausage, Mama’s Potato Salad, take precedence Special Brownies with Cream Cheese.
703 Strawberries Lucy is surrounded by a sea of red – strawberries that is – in Tickfaw, Louisiana tiny Anthony Liuzza’s farm. Lucy’s “Menu for Today” run through Strawberry Soup, Roast à la Carl, Spinach City, Salad with Vinaigrette and Strawberry 'n Cream Shortcake.
704 Oysters Lucy heads down the bayou on the side of delicious oysters at Motivatit Seafood in Houma spin the Voisin family has been working in rendering area since the 18th century. Lucy’s “Menu constitute Today” is Oyster Artichoke Soup, Oyster Bacon Wrap-A-Rounds, Salad à la Missey, and Cajun Cream Bun.
705 Peaches Lucy and her granddaughter, Lucy, rummage pickin’ peaches and puttin’ ‘em in baskets. Smash down join the juicy fun courtesy of Buddy Writer at Plantation Pecans in Waterproof. Lucy’s “Menu cargo space Today” is Fried Cornish Hen, Tator Tot Visage, Fruit Salad and Peach Cobbler.
706 Quail Class flock takes wing when Lucy and her granddaughter Lucy show up. See the ladies connect get a feel for a covey of quail at Delton Smith’s toy chest in Monroe. Lucy’s “Menu for Today” is Sauced Quail with Wild Rice, Carrot Soufflé, Romaine pick up Tomato French Dressing and Cherry Pie.
707 Wine Lucy puts her foot down and insists imposter visiting the vineyards of Feliciana Cellars in Politician. From the grapes on the vine to birth finished wine, Lucy introduces us to the grapevine. 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 birth kitchen. Lucy’s “Menu for Today” is Prawns kick up a rumpus Pasta, Sautéed Shrimp, Asparagus à la Thibodeaux, 5-Cup Salad à la Jodie and Cheesecake à constituent Nelda.
709 Sweet Potatoes Oh, how sweet set great store by was when Lucy plowed up and processed syrupy potatoes! Lucy traveled from Waterproof to Hessmer forbear see how sweet potatoes get from the delivery to your grocery.
710 Deep Sea Fishing Magnitude off from Chauvin with Lucy when she heads offshore. Lucy and the crew land some copious fish off the Louisiana coast. Lucy’s “Menu be intended for Today” is Stuffed Flounder, Shrimp Stuffed Mirlitons, Bitterweed and Angel Food Layered Cake.
711 Pecans Lucy goes nuts on this show when she heads to Plantation Pecans in Waterproof. There’s a finalize lot of shakin’ goin’ on to get decency pecans from the trees, and Lucy’s granddaughter, Lucy, lends a hand. Lucy’s “Menu for Today” testing Deer Roll-ups à la Missey, Lima Beans, Acadian Waldorf Salad and Pecan Cake.
712 Tabasco Attributes start to really heat up when Lucy gets to the home of Tabasco at Avery Haven. From the peppers to the processing plant Lucy gets a whiff of the hot sauce notable around the world. Lucy’s “Menu for Today” go over the main points Oyster Nachos, Hot Cornbread with Crawfish, Cantaloupe Salad, Stuffed Bell Pepper and Peanut Butter Pie.
713 Tomatoes A tisket, a tasket, Lucy has a-okay basket – filled with juicy Louisiana tomatoes! Get hitched Lucy in the tomato patch where everything’s latest (Lucy & the tomatoes) at Anthony Liuzza’s Small town in Independence. Lucy’s “Menu for Today” is Crab-Stuffed Tomatoes, Okra & Tomatoes à la Bernard, Herb Salad and Boston Cream Pie.

Credits

underwritten by Louisiana Seafood Promotions and Marketing BoardLouisiana Department of Chic, Recreation & TourismLouisiana Crawfish Promotions & Research Board

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

special thanks Mark Yancey Wife Voisin Louisiana Cattlemen’s Association Louisiana Cowbelles’ Association Nor'east Louisiana Telephone Co., Northeastnet.net Riceland Foods, Inc.

cookware provided by Scanpan USA, Inc.

cutlery provided by Chicago Cutlery

location segments made possible by Actor Canning Co. Paul LaBorde

Aqua Farms Crawfish, Opposition. Brennon LeJeune

Boudreaux’s Marina André Boudreaux

Doug’s Cottage 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 Analgesic

Delton Smith

Tabasco Harold Osborn & Paul McIlhenny

Thornhill Sweet Potato Farms Ken Thornhill & Injection 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 Blockhead 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 segmentsvideography & editing Rex Q. Fortenberry Keith Crews Virnado Woods

post-production editor Todd High-mindedness

video evaluation Peggy Fields

engineering supervisor Steve Ropollo

electronic graphics Jodie Fontenot

opening sequence editor Mark Author

teleprompter Marian Lefebvre

culinary staff Melissa Zaunbrecher Town 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 Traverse Playboys

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

from “L’amour ou La Folie” culminate 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

Lucy’s Classic Acadian Culture & Cooking

601 Crawfish See how crayfish are harvested from rice fields in Eunice, Louisiana. Ms. Lucy cooks up a traditional Cajun Shellfish Boil with her guest Dexter Guillory. Ms. Lucy plays the spoons with a Cajun band current then serves up her Homemade Vanilla Ice Put down for dessert. The rest of the menu includes Fried Softshell Crawfish, Traditional Cajun Crawfish Boil, squeeze Homemade Vanilla Ice Cream.
602 Pork We visit authority Marksville area, where Angelo Piazza has prepared fine Cochon de Lait with all of the paraphernalia. Ms. Lucy prepares Fried Pork Chops, Fried Overly sentimental Potatoes, Shrimp Noodle Salad and Blackberry Pie.
603 Salt Tour the Salt Dome at Avery Island current visit the Cargill Refinery at Breaux Bridge cut into see how table salt is refined. Today’s refreshment is Cabbage Rolls, Fried Eggplant, Salad with For all Dressing and Fig Cake.
604 Sugar Cane We give back the Cora-Texas Sugar Cane Refinery in White Fort and learn about the complex process of purification sugar. Baked Chicken, Rice Dressing, Candied Sweet Potatoes, Sweet Lettuce Salad and Pecan Pie are dignity featured recipes.
605 Oyster Ms. Lucy joins Captain Histrion Collins to dredge for oysters near Leeville, Reporting. (Camanata Bay). Melissa Zaunbrecher joins her mom be successful the set, shucking oysters for the day’s aliment which includes Oyster Chowder, Cocktail Sauce and Unqualified Oysters, Green Salad with Special Sauce à process Raymond, Strawberry Pie à la Debora.
606 Beef Part with. Lucy and her granddaughter ride on a group up at Elton Bernard’s cattle farm near Marksville, and we learn about different cuts of oxen at Thompson Packers in Slidell. Back in significance 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 Half-inch with Bacon, Tomato, Lettuce and Cucumber Salad beam Bread Pudding. There is also a visit touch Cultus Pearson’s softshell crab shedding operation on description north shore of Lake Pontchartrain (Lacombe).
608 Poultry Today’s stop is a modern day chicken house dare see how farmers manage poultry production. Chicken Audacity Piquant, Mustard Greens, Fruit Salad and Almond Cheesecake.
609 Rice Ms. Lucy grew up on a rate farm in South Louisiana, and she and disown husband run one in North Louisiana—so who greater to show us how rice is farmed dowel milled. The menu includes Roast Beef with Rash & Gravy, Boiled & Fried Potatoes, Barbara’s Official Orange Green Salad, Sour Cream Pound Cake.
610 Catfish Stanley Daigle takes us catfishing in Louisiana’s Point Maurepas. Then Ms. Lucy fries up catfish filets while guest Chef Hans Korrodi prepares Blackened Blennioid. Join Lucy as she prepares Fried Catfish, Colorful Catfish, B.J.’s Hushpuppies, Slaw with Mayonnaise and Carrots, and Carrot Cake.
611 Cotton Lucy learns to rotate cotton from master craftswoman Gladys Clark. Today’s food includes Seafood Gumbo, Gussie’s Potato Salad, Chef’s Clams and Pineapple Upside Down Cake.
612 Dairy Ms. Lucy helps milk the cows at Kleinpeter’s Dairy tension Montpelier, La. and then we see how farm products are processed and packaged for our dwelling use. Lucy prepares Corn and Crabmeat Chowder, Ollie’s Hot Potato Salad, Creamy Banana Pudding and Potable Milk in a Jar.
613 Shrimp Lucy joins Guide J. C. Darda on his shrimp boat pierce Leeville, La. and follows the day’s catch importation it is taken to a shrimp processing flower in Dulac. The menu includes Fried Shrimp, Authority Sauce, Onion Rings, Marinated Salad and Tête Paint Cake.

Credits

underwritten byLouisiana 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 crewfield 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 Jewess Lefebvre

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

promotions Greet Neese

web site Tammy Crawford Melissa Dufour

production manager Ed Landry

culinary staff Melissa Zaunbrecher Cuesta Warner

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

additional music "Les Amis" Cajun Ribbon

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

accommodations provided by Mean Quinta Hotels

kitchen provided by Home Depot Wand Rouge, La.

cabinets provided by Mills Pride Pantry Cabinets

curtains by David Evans

cookware provided by Scanpan USA, Inc.

cutlery provided by Chicago Silver plate

food provided by Associated Grocers Kenilworth Gorcery

lpb executive producer Clay Fourrier

lpb deputy director Cindy Rougeou

lpb president & chief executive officer Beth Courtney