Look at the size on these halls wow that is beautiful you ever break your tooth on a clock hey although I got no teeth ah I mean a my purse like I said New Orleans Creole feel a gumbo have ham shrimp smoke sizes and chicken are you the gumbo Queen is this yes I am absolutely it's seeing me our u.s. deep south food tour started with a bang unearthing the most unique Cajun cuisine in Louisiana how do you know if it's done oh yeah now we're headed to Louisiana's epicenter of young New Orleans people that stay in the French border are missing out on the wealth of different cultures that have come together in New Orleans the stories behind the people the language the accents all of that comes through in food food around here it isn't French it isn't African it isn't German it's Creole and it's dang good too this is the key so making it have that Creole feel a taste it looks really good it probably is a blend of cultural influences combined with local resources forming some of the most unique food you will ever try what am I supposed to do with this my mission today experience the heart of Creole cooking in New Orleans oh my lord
Oh Lord so prepare to get jazzed we're taking on Louisiana's best in the Big Easy welcome to Cafe Du Monde it doesn't look like a cafe exactly the original Cafe Dumont was established in 1862 now they've got eight locations including this food truck pumping out New Orleans famous deep fried finger burning beignets what's special about the food truck we thought of the idea whenever people were calling for some private events and weddings so that we could be just on the go VIN yes I would like to make it part of my ceremony if it's me I'm told this should be your first stop in New Orleans if you want to get your hands on the city's best beignets but what is a beignet it's a French pastries with a hollow on the inside crunchy on the outside put a little bit of powdered sugar on top is it stuffed with the essence of New Orleans okay I guess you could say that yeah they've got this simple recipe down to an art form flatten the dough made from a mix of flour baking powder kosher salt eggs granulated sugar melted butter and vanilla extract cut it into squares and deep-fry it in hot oil once it turns golden brown drain it and dust it with a mountain of powdered sugar how many of these getting you in filling out in a day for the food truck
we bring about six days a day and each bus panderdome makes about 200 orders of beignets why are you giving me a SAT math problem times 200 so 1,200 500 I guess ruff that's a rough estimate okay cool now normally people don't eat in the food truck but I thought it would look really cool it's cool right so here we go it's super hot it looks Bega but it's hollow inside but honestly it's heavy as well oh and is burning my hands a little bit wow it really the texture kind of like a doughnut which might not surprise you how's your in pain it looks like um who's a drug lord who is something with cupcakes it looks like I looks like Scarface something with Scarface in cocaine you guys make your own punch line there's there's all the elements you figure it out oh god it's just cascading you can't even keep the sugar on there it wants to leave it flowing down like an avalanche big part of this you cannot exhale while biting because all the sugar will go everywhere don't breathe super-dense heavy kind of Joey you can see the hollow sections inside and then just a super sweet fluffy powdered sugar on top
Oh glutton Joey pays is one of those places it's lots of locals lots of regulars it explores a little bit of another adaptation of Creole that is a little bit different than what people expect when they come to New Orleans usually like the people of New Orleans Creole food is a blend of cultures including Italian Spanish African German Caribbean Native American and Portuguese the result a distinct culinary identity and identity captured here on the menu at Joey Kay's I'm in the kitchen with Jay thank you for joining me today yes did you volunteer or you have to because you're an employee here you're forced to you have no choice okay today Jay is showing me how Joey case makes an eggplant Napoleon now you might be thinking an eggplant it's a vegetable why do I care about vegetables because we pride them shut of it right yeah hardly if it looks like a vegetable anymore how would you generally describe the food here conflict comfort food super makes you feel yeah this is like your girlfriend breaks up with you you thought everything was going fine and she's like I just saw you as a friend the whole time then you come here and you eat your emotions right because she's not cooking for you see this eggplant it's way too raw and healthy-looking
we need to toss it in some flour batter Italian breadcrumbs and deep-fry until it's cooked through right now we're gonna take these eggplant and start building a table with a steak champ in between each live feeling our towel that looks incredible now to bring it all together the crawfish sauce start with heavy whipping cream add in New Orleans crab boil and that Joey Casey's in it once this reduces down the best part a pile of crawfish tails all in crawfishing yesterday nice huh you like oh that looks incredible you know it seasoned restaurants when this skillets are just do you beat this none of them oh yeah a lot of people have been fed out of this skillet yes now here's what I've noticed and what I really like about food so far in the South and I hope this is a pattern that repeats itself across every other place we go to it's like they do vegetables but you know they fry it up a bit they do something extra to it to make it extra palatable what I learned in etiquette class as a child is always work your way from left to right and start with the ball remember beignets oh oh well these are savory beignet balls fried flour and cornmeal stuffed with corn and crab meat
but still topped with powdered sugar I'm gonna put it in this sauce oh that's nice there's a little gooey and doughy on the inside nice tangy sauce it's like a hush puppy but good I'm sorry hush puppies are super overrated next red beans and rice a dish most popular on Monday so why is it a Monday dish can you tell me a little bit more about the history do you know ever tell you about my history yes that's all my mother did on this really yes we started the week off after like you know grams to cook a good Sunday dinner on Sundays after church and stuff but we always thought off Monday or something here at Joey case there are real bits of sausage in the bean sauce and a full split sausage on top to fulfill your meaty desires mmm that's good all that delicious fatty smokiness from the sausage is breaking off and permeating this bean gravy oh how about this oh my lord that's incredible boom signature dish right here we've got gravy we've got shrimp peas I'm gonna start with the shrimp oh that's like a seafood explosion yeah the eggplant kind of brings it home gives it some balance here that's a crawfish tail so somebody impatiently for hours is painstakingly taking the meat out of each little crawfish tail someone's seafood so creamy so thick so rich it's the taste of New Orleans to round out my New Orleans Creole experience
I'm headed to li'l Dizzy's cafe started in 1940 and run by owner wayne Baca who learned the restaurant trade from his father Eddie what did you learn from your father that's something that you still use today consistency that's very important make sure you do everything from scratch be consistent all the time make sure the gumbo tastes the same make sure the fried chicken tastes the same all the time the bread pudding everything though Dizzy's Creole soul lunch buffet is famous for its fried chicken and gumbo gumbo combines the culinary influences from France Spain native tribes and Africa as well as Italy and Germany and that Dizzy's it also involves the influence of the gumbo Queen herself Roslin I'm a little concerned you didn't follow any recipe book where's your recipe book oh it's in there I'm so used to cooking gumbo at least 40 years yeah until I just do it with my eyes closed I feel it I feel like the amount of seasoning I can put in their dorm out of whoo even a Trinity no you having a little taste or do you just see it that can't taste my food I let someone else stinks okay I'll do that for you that's why I'm so slow okay Rozlyn starts her gumbo by adding the Trinity the Trinity is the base for much of the cooking in the regional cuisines of Louisiana
I have um onions in here bell peppers parsley garlic celery definitely salaries so it's a Trinity with some bonus exactly okay next the seasoning salt pepper onion and garlic powder bay leaves a pile of parsley then she adds her own Roslin style twist some people put their gumbo crabs last but I put mine in first because it gives us a better flavor look at the size on these Paul's yeah wow that is beautiful you ever break your tooth on it that long hey although I got lucky ah I mean my purse Roslin adds in little dizzy special room a cap of Zetas and crab boil chicken powder and then the glorious meat oh there's more meat of course us this smokes I see you caught them up to little pieces hmm you take your hand you cut that up to small pieces this ham in the sausage what is that from New York City it's from in New Orleans oh okay that makes sense it's access I take my little hot sauce they ruin my little balls oh I like a little bit bad so it's already bubbling up throwing in the chicken this is a parade of meats we've brought together ocean animals winged animals pig animals it's really about togetherness so from here what do we do next that's a gumball simmer down and the last thing you wait about 20 minutes then you put your shrimp oh there's war meat that's incredible
I represent third-generation in the restaurant business in the walnut lane is responsible for all we see today from keeping the chicken perfect to satisfying each dinner guests running his restaurant with a certain quiet focused determination so we're known for Creole soul food the buffet overall which always have fried chicken and always have gumbo and then we build around that and always have bread pudding to you what is creole to me Creole is what I am a product of the wallings which is a mixture of the African French Spanish and Indian and and the food that we created from gumbo of people that we have aha this is what comes out of this the kitchen [Music] so we're putting in a load of shrimp and those are just gonna cook in there now - yes when the gumbo is done the last thing is very important sassafras although you're gonna say eating it this is the key to making it have that Creole feel a taste that's kind of a earthy smell to it exactly that's incredible it looks really good it probably is we got a lot here we're gonna build up to the gumbo but first mac and cheese now here they've gone with kind of a wide elbow variety of noodle and it seems almost like they've used real cheese and that's what I like about it oh my god it's got like real chunks of cheese I'm not used to this I'm used to craft macaroni and cheese made with chemical cheese and they put actual cheese it tastes like even some ricotta in there
I'm gonna circle back to that later but for now chicken this is their other signature dish they dip the raw chicken in an egg wash dredge it in seasoned flour and drop it in hot oil next time you take off your girlfriend forget the flowers and buy her a bucket of this it's so crunchy on the outside I'm just gonna start stripping off pieces and putting them in my mouth that's real nice it's so different from something like a fc if you were to compare it to that because it has that homemade quality to it it's very gentle it's not over salted or over seasoned come and take a look the chicken looks wonderful beautifully fried here they are famous for the chicken and I can see why oh lord have trust me I saw this sitting inside about 20 gallons of oil that doesn't feel a heavy [Music] the real reason we are here the gumbo are you guys looking at it sweet lady put some rice on it and I was like is that a normal thing to do is that what I should be doing she said absolutely baby and I was like oh my god thank you people are so sweet down here I love it I'm gonna take a big bite of this we got a little bit of everything some shrimp some sausage got a really deep smoky flavor to it it's a kind of savory it's like when you put your shirt in the dryer and then you put your shirt on if that was a flavor that's how it feels on the inside you know that feeling boom crap again I'm always stuck here
what do I do sir from this point do I take the meat out of here yeah you break it off break it off but the broth is kind of permeated and set inside with the crab creating like its own unique kind of crappy broth inside of each party conclusion real good it's quite a treat to see what goes into this being Maine they found a way to like make it incredible and incredibly fast and honestly it still has that incredible homemade flavor three historic establishments and still we have not even scratched the surface of what this city has to offer if New Orleans was a meal I'd consider this the appetizer and I plan on coming back for the main course from researching and shooting to editing and mastering our 10-person best ever food review show team works hard to roll out the highest-quality travel food entertainment twice a week
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