Chef Scott Landry hails from Lake Charles, deep in the heart of Cajun Country in Southwest Louisiana. When he’s on stage, his accent flows as thick as gumbo roux and he tosses out one-liners as easily as he tosses shrimp into his big black cooking pot. His audiences laugh, learn and after he’s done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. [+]
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