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. We're not going anywhere. Stand up for truly independent, trusted news that you can count on! 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. We're not going anywhere. Stand up for truly independent, trusted news that you can count on! Donate now