Host Taylor Hicks is getting ready to laissez les bon temps rouler! That’s right! In this episode, he heads to Louisiana where the jazz is cool and the food is spicy hot!

Join him as he hunts for crawfish deep in the swamps, harvests rice on a giant combine, learns how to make the perfect Po’ boy sandwich!

And if you think the food is hot, wait till you hear this heated debate! According to one source the state cuisine of Louisiana is gumbo. But some may beg to differ! So which one food best represents the Pelican State? Is it gumbo, jambalaya, or étouffée? You’ll have to watch to see who wins this one!

Louisiana being a state known for its lighthearted, joie de vivre, we end on a sweet note when Taylor tries his hand at making beignets in the kitchen of Café du Monde.

It’s a zesty plateful of Louisiana cuisine filled with the stories and legends behind the state’s tastiest foods.

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Featured Plates & Food Contributors

Appetizer: Crawfish
Personal farm | Hank Rimmer | Learn More

Entrée: Po’ Boy
Parkway Bakery & Tavern| Justin Kennedy| Learn More

Side 1: Gumbo
Mother’s Restaurant | Roland Swazy | Learn More

Side 2: Red Beans & Rice
Fruge Aquafarms | Courtney & Mike Fruge | Learn More

Dessert: Beignet
Cafe Du Monde | Burt Benrud | Learn More

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