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Gumbo Queen and Cocaine Donuts!!! New Orleans Wildest Creole Cooking!

May 31, 2021
look at the size in these aisles wow that's beautiful did you ever chip a tooth in a clock hey i have no teeth though oh i mean my bag like i said new

orleans

creole

feel a

gumbo

eat ham, shrimp, smoke sizes and chicken. Gumbo Queen is this, yes I absolutely am, it's me seeing our we. Deep South food tour started with a bang discovering Louisiana's most unique Cajun cuisine, how do you know if it's ready? Oh yeah, now we're heading to the Louisiana epicenter of young New Orleans who are left behind on the French border and missing out on wealth. from different cultures that have come together in New Orleans the stories behind the people the language the accents all of that comes through in the food the food here is not French it is not African it is not German it is Creole and it is very good too this is the key so making it have that Creole flavor, looks great, it's probably a mix of cultural influences combined with local resources that make up some of the most unique food I've ever tasted, what am I supposed to do with this? mission today to experience the heart of Creole cuisine in New Orleans oh my lord Oh Lord so prepare to be thrilled we are taking the best of Louisiana in the Big Easy welcome to Cafe Du Monde doesn't look like a cafe exactly the original Cafe Dumont was established in 1862 and it now has eight locations, including this food truck pumping out New Orleans' famous finger-burning fried fritters.
gumbo queen and cocaine donuts new orleans wildest creole cooking
What's so special about the food truck? We thought of the idea every time people called for some private events and weddings so we could be on our way VIN yes I would like it to be a 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 best fritters in town, but what is it? a beignet is a french pastry with a hollow inside crispy on the outside put some powdered sugar on top it is filled with the essence of new

orleans

ok i guess you could say yes they have this simple recipe down to a form art flatten dough made from a mixture of flour baking powder kosher salt eggs granulated sugar melted butter and vanilla extract cut into squares and fry in hot oil once browned drain and sprinkle with a moun a pinch of powdered sugar how many of these do you fill up in a day for the food truck we bring in about six days a day and each panderdome bus does about 200 orders of beignets why are you giving me a math problem SAT times 200 so 1200 500 I guess which is a rough estimate okay cool now normally people don't eat at the food truck but i thought it would look cool that's cool so here we go it's been a long time c Alor, it looks like Bega, but it's hollow inside, but honestly, it's heavy. also, oh, and it's burning my hands a bit, wow, really the texture is like a donut, which might not surprise you, how does it hurt? looks like um, who's a drug dealer who's something with cupcakes?
gumbo queen and cocaine donuts new orleans wildest creole cooking

More Interesting Facts About,

gumbo queen and cocaine donuts new orleans wildest creole cooking...

I look like I look like Scarface something with Scarface on the

cocaine

you guys make your own joke there's all the elements figure it out oh god it's just a waterfall you can't even keep the sugar in there you want to let it flow like an avalanche much of this you can't breathe out while you bite because all the sugar will go everywhere. Don't breathe a super dense, heavy Joey. You can see the hollow sections inside and then just a super sweet fluffy powdered sugar on top. Oh, the glutton that Joey pays for is one of those places. many locals many regulars explores a bit of another adaptation of Creole that is a bit different from what people expect when coming to New Orleans generally likes New Orleans people Creole food is a mix of cultures, including the 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 thanks for joining me today yes did you volunteer or do you have to because you're an employee? here you are forced to do it you have no choice okay today jay is showing me how joey's case makes an eggplant napoleon now you might be thinking an eggplant is a vegetable why do i care about vegetables? because we pride ourselves on being shut down, yeah hardly, if it already looks like a vegetable how would you describe the food here overall, conflict, comfort food, super makes you feel, yeah this is like your girlfriend broke up with you.
gumbo queen and cocaine donuts new orleans wildest creole cooking
You thought everything was going well and she's like she's seen you as a friend the whole time, so you come here and eat your emotions right because she's not

cooking

for you. You see this eggplant, it's too raw and it looks too healthy. We need to toss it in some flour, Italian breadcrumbs and fry until cooked through now we're going to take these eggplants and start building a table with a champion steak in between each live feel our towel that looks amazing now to bring it all together the sauce of crawfish start with heavy whipping cream add in New Orleans boiled crab and that Joey Casey is on it once this reduces the best part a bunch of crab tails all in crabbing yesterday nice huh you like it oh that I know looks amazing you know it be restaurants amazed when these pans are you just beat this none of them oh yeah alot of people have been fed from this pan yeah now this is what i have noticed and really like about the food so far in the south and I hope this is a pattern that is repeated in all the other places we go, it's like they do vegetables, but you know they fry it a little bit, they do something extra to make it more palatable , what i learned in etiquette class as a kid is always work from left to right and start with the ball remember the beignets oh oh well these are tasty fried flour and cornmeal beignet balls filled with corn and crabmeat but still covered with powdered sugar I'm going to put it in this sauce oh that's good there's a little sticky and doughy on the inside nice hot sauce it's like hush puppy but oh well sorry hush puppies are super overrated along with beans reds and rice, a most popular dish on Mondays, why is it a Monday dish?
gumbo queen and cocaine donuts new orleans wildest creole cooking
You can tell me? a little more about t The story, you know, did I ever tell you about my story? something here in Joey's case there are real bits of sausage in the bean dip and a split sausage on top to satisfy your meaty cravings mmm that's good all that delicious fatty smokiness from the sausage is breaking down and permeating this bean dip oh what such this oh my lord that's an amazing dish boom right here we have sauce we have shrimp peas I'm going to start with the shrimp oh that's like a shellfish explosion yeah the brinjal brings it home gives it some balance here that's a crawfish tail for someone, impatiently for hours, to be painstakingly removing the meat from each tiny crawfish tail someone's seafood so creamy so thick so rich is the flavor of New Orleans to complete my Creole experience of New Orleans I head to li'l Dizzy's Cafe which started in 1940 and is run by owner Wayne Baca, who learned the restaurant trade from his father Eddie.
What did you learn from your father? That's something you still use today. everything from scratch be consistent all the time make sure the

gumbo

tastes the same make sure the fried chicken tastes the same every time bread pudding everything even though Dizzy's Creole 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 also involves the influence of Queen Gumbo Roslin herself. I'm a little bit worried. You didn't follow any recipe book. Where is your recipe book?
I've been so used to

cooking

gumbo for at least 40 years, yes, until I do it with my eyes closed. I'm sorry. Are you tasting a bit or you just see that he can't taste my food. I let someone else suck. Alright. I will do it for you. That's why I'm so slow. Alright. the basis for much of the cooking in the regional cuisines of Louisiana. Here I have onions, peppers, parsley, garlic, celery, definitely wages, so it's a trinity with some bonus, exactly right, next to the seasoning, salt, pepper, onion and garlic powder, bay leaves, lots of parsley. then add your own Roslin style.
Some people put their crab gumbo last, but I put mine first because it gives us better flavor. Look at the size of these from Paul, yeah wow that's beautiful. I was lucky though oh I mean my bag Roslin add in the dizzy little special room a top of Zetas and crab boiled chicken powder and then the glorious meat oh there's more meat of course this smokes , i see you caught them in little pieces hmm you take your h and you cut it in little pieces this ham in the sausage what is that from new york city is from new orleans oh okay that makes sense is access i take my little hot sauce they ruin my little balls oh i like it a little bit wrong so it's already bubbling tossing the chicken this is a meat parade we have gathered ocean animals winged animals pig animals it really is about being together so what do we do next from here ? that's simmered gum and the last thing you wait 20 minutes then you put your shrimp on oh there's war meat that's amazing.
I represent the third generation in the restaurant business on Walnut Lane. I'm responsible for everything we see today, from keeping the chicken perfect to satisfying every single diner to running his restaurant with some ease. focused determination, which is why we're known for Creole soul food, the buffet in general, which always has fried chicken and it always has gumbo and then we build around that and we always have bread pudding for you what? It's Creole to me Creole is what I am a product of the walls which is a mix of African French Spanish Indian and the food we create from the gumbo of the people we have uh huh this is what comes out of this kitchen so we're putting in a load of shrimp and those will only cook in there now; yes, when the gumbo is ready, the last thing is very important sassafras, although you will say that eating it is the key for it to have that.
Creole you feel a flavor that is kind of an earthy smell exactly that's amazing looks great probably it's just that we have a lot here we're going to build the gumbo but first mac and cheese now here they've gone with kind of a wide variety of elbow noodles and it looks almost like they used real cheese and that's what I like about it oh my goodness it has real cheese chunks in it. I'm not used to this. I'm used to making macaroni and cheese. made with queso quimico and they put real cheese on it, it even tastes like ricotta there I'm going to come back to that later, but for now the chicken, this is their other star dish, they dip the raw chicken in a beaten egg, they dredge it in seasoned flour and they drop it in hot oil next time you take your girlfriend off forget about the flowers and buy her a bucket of this it's so crispy on the outside I'm going to start picking the pieces off and putting them in my mouth that's so good it's so different of something like an fc if i were to compare it to that because it has that homemade quality to it it's very smooth it's not too salty or over seasoned come and take a look the chicken looks wonderful beautifully fried here they are famous for chicken and i can see why oh sir trust me i saw this sitting in 20 gallons of oil that doesn't feel heavy the real reason we're here the gumbo are you guys looking at it sweet lady put some rice on it and i said it's something normal to do is what should be be doing? she said absolutely baby and I was like oh my gosh thank you people are so sweet here.
I love it. I'm going to take a big bite out of this. We have a bit of everything. Some shrimp. Some sausages have a very deep smoke flavor. like when you put your shirt in the dryer and then you put it on if that was a taste that's how it feels inside you know that feeling boom shit again i'm always stuck here what do i do sir from this point do i get the meat out of here yeah , you break it, you break it, but the broth is a little bit steeped and placed inside with the crab creating its own unique type of shitty broth within the conclusion of each party very well, it's a joy to see what that entails for this to be Maine , they found a way to make it amazing and incredibly fast and honestly it still has that amazing homestyle flavor three historic establishments and we still haven't scratched the surface of what this city has to offer if New Orleans were a meal I would consider this the appetizer and I plan to return for the main course, from research and shooting to editing and mastering.
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