Season 2 - Episode Guide

Friday night fish fries are a thing in southern Louisiana and Sam and Cody Carroll are frying up a special menu for the occasion right next to the pond on their family farm. They start with Thin Cut Catfish with Spillway Sauce, a locally grown Farmer's Caviar bean salad with a twist and a fruity rum mix called Fish Camp Punch to wash it down. The star of the show, however, is Sam's Chicken Thigh and Smoked Sausage Gumbo with Creole Potato Salad served true Cajun-style -- in the same bowl!

Sam and Cody Carroll grill up a hot meal inspired by memories from when they were dating. They're starting with perfectly grilled Cajun Filet Marinated Beef Tenderloin with quick-and-easy Cajun Grilled Shrimp Skewers. There's harvested-from-the-farm Grilled Summer Squash with Chow Chow Chimichurri and a Cajun pie called Tarte a la Bouillie topped with Grilled Apples and Honey for dessert.

Cody and Sam Carroll cater their three year old's playdate with some kid and adult friendly Cajun favorites. Their menu includes purple-colored Natchitoches Beet Pies that are just as fun to look at as they are to eat. Cody then whips up his favorite tangy Pimento Deviled Eggs using eggs harvested from his MawMaw Duke's hen house. Next, daughter Malley helps Sam make her Grandma's Mayhaw Thumbprint cookies with preserves from a local Louisiana berry. Finally, Sam and Cody shake things up with incredibly quick and simple Hometown Honey Pickles.

Cody and Sam Carroll serve up a Quick and Big Easy Brunch on the farm using a few time-saving tips. They whip up Crawfish and Easy Oven Grits with Poached Eggs and Heirloom Rye Biscuits with Ponchatoula Strawberry Preserves -- both with local stone-ground ingredients. Traditional rice dumpling Hot Calas with Cane Syrup are also on the menu and a little city is brought to the country with a New Orleans original coffee cocktail called Cafe Brulot.

Deep in the Louisiana Bayou where cast iron is king, Sam and Cody Carroll are making an entire Sunday night family dinner using one-pot cast-iron recipes. Their menu includes Sam's Shrimp and Corn Soup with Maque Choux Skillet Cornbread featuring sweet corn fresh from a nearby farm. Next, they're melding Cajun cooking with German cuisine in Robert's Cove Potato Salad. Finally, Sam's family recipe for Cast Iron Cobbler with Louisiana Blackberries meets Cody's family's Sassy Sauce to create a sweet new Sunday dinner tradition.

Cody and Sam Carroll have been perfecting the art of tailgating ever since their college days. They're going to the next level on the grill with Sugarcane Smoked Wings with Cane Row BBQ Sauce and Rosemary Ranch before making Kajun Kolaches with Hot Tails Smoked Sausage and Creole Honey Mustard. There's also a Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread and Chickory Chocolate Cookies for dessert.