Growing up on a farm in South Louisiana the opportunity to learn how to cook great Cajun food constantly presented itself. At a young age I remember me and my brothers watching dad cooking up something good in his homemade smoker. That memory is what sparked the idea. One day my little brother decided to make his own homemade smokehouse. Starting small, he put one together out of some spare metal and wood around the house. He smoked that tasty first batch of jerky. Soon after everyone was asking "So when u cooking another batch". Later opportunity presented itself again in the form of a business. On some land inherited through the family he built what is now the current day Bayou Smokehouse.

    We have come a long way sense that small homebrewed box in the back yard. Today, we have Board of Health approved  walk-in smokers and have established the product (Cajun Jerky) as our trademark. We now dabble in a little of this and that, but still keep true to the old fashion ways of our trade. We use pecan wood grown on family land and honey harvested from bee hives on the same land. Our main goal is to produce a taste like no other.