Leave your feedback Share Copy URL https://www.pbs.org/newshour/nation/cajun-chefs-cook-up-an-insect-based-thanksgiving Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter Cajun chefs cook up an insect-based Thanksgiving Nation Nov 26, 2013 4:38 PM EDT Perhaps butternut squash soup with tomato and aged goat cheese doesn’t suit your fancy. Maybe you can’t cobble together a 100-mile Thanksgiving. Chefs at the New Orleans Audubon Insectarium mark the holiday by serving guests traditional Thanksgiving dishes with an added twist: bugs. Cornbread stuffing with meal worms. Cranberry sauce with waxworms. Cajun crickets. How do they taste? Watch the video and find out. A free press is a cornerstone of a healthy democracy. Support trusted journalism and civil dialogue. Donate now
Perhaps butternut squash soup with tomato and aged goat cheese doesn’t suit your fancy. Maybe you can’t cobble together a 100-mile Thanksgiving. Chefs at the New Orleans Audubon Insectarium mark the holiday by serving guests traditional Thanksgiving dishes with an added twist: bugs. Cornbread stuffing with meal worms. Cranberry sauce with waxworms. Cajun crickets. How do they taste? Watch the video and find out. A free press is a cornerstone of a healthy democracy. Support trusted journalism and civil dialogue. Donate now