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

?600 Pounds of Pig! RARE Cajun American Food!
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» New Orleans Food

1. CAFE DU MONDE: Beignet
ADDRESS: 56 Dreyfous Dr, New Orleans, LA
OPEN: MON-FRI 9:00AM-5:00PM | SAT-SUN 9:00AM-4:00PM
SOCIAL: @cafedumonde

??BEIGNET: Mix together flour, baking powder, kosher salt, eggs, granulated sugar, dissolved butter and pure vanilla extract to make dough. Roll and then cut it into squares. Fry the dough squares. Remove the fried squares and dust them with powdered sugar.

?PRICE: US $2.73 for 3
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2. LIL’ DIZZY’S CAFE: Fried Chicken + Gumbo + Buffet
ADDRESS: 1500 Esplanade Ave, New Orleans, LA
OPEN: MON-SAT 7:00AM – 2:00PM | SUN 8:00AM – 2:00PM
SOCIAL: @lildizzys

?FRIED CHICKEN: Dip the chicken portions in an egg wash and then coat in seasoned flour. Deep fry until golden brown.

??GUMBO: Saute flour and oil in a pot. Add onions, bell peppers and celery and saute until softened. Add chicken or seafood stock to the pot. Add the meat, gulf seafood & veggies and 3-4 bay leaves. Cook for a half-hour. Remove bay leaves before serving.

?EGGPLANT NAPOLEON: Coat eggplant chops with italian bread crumbs and fry. Coat gulf shrimp with flour and fry. To make crawfish cream sauce, simmer garlic, add cream, creole seasoning, worcestershire, butter and green onion. Compound and serve.

?RED BEANS & RICE: Boil drenched beans in water or stock. Add onions, bell peppers, celery, and sausage. Add thyme and bay leaves. Bring to a simmer for about 2 hours until beans are soft. Continue to add liquid and stir until the combination becomes cream colored. Serve with Louisiana long grain or popcorn rice.

?CRAB & CORN BEIGNET BALLS: Mix together commonplace flour, cornmeal and baking powder. Add eggs and milk to form a batter. Add crab meat, kernels from the cooked corn on the cob and crimson peppers sliced finely. In a bowl, mix together herbs, lemon and cayenne and mayonnaise. Form little balls from the batter and deep fry until golden brown. Serve alongside the mayonnaise concoction.

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Hey, I am Sonny! I am from the US but at present call Vietnam home. I have been residing in Asia for 1 decade and began making food and travel video clips to document my experiences. Folks either took pleasure in my unquestionable charm or took pleasure in viewing me eat things like coconut worms, and hence Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most one of a kind food each country has to offer. If you see any factual food mistakes in my video clips, please feel free to in a well mannered way tell me in the remarks. I’m a large fan of trying different, intriguing foods in each country. My show is from a Western viewpoint, but more importantly, MY viewpoint. It is not meant to offend any person or culture.

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CAMERA OPERATOR » Harrison Martin
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson


  1. Kalo ditambah bawang goreng pasti yummii..

  2. Sonny, please do am episode with

  3. Janell Thibodeaux

    I’m happy to see other people cook like this not just my cousin

  4. premium production absolute quality.

  5. Lord Bootyquake

    I’m sorry did you seriously call a beinget a cocaine donut

  6. Who else is ready to go to New Orleans and try all these interesting foods!?

  7. My mom makes those benyodos African style

  8. RokStarFrmdaJgle Stash

    Can you do a video on Samoan food please

  9. That was awsome! 🙂

  10. dagirlwida camera

    “oh yeah, I went craw fishing yesterday” *shows clip* *literally struggling to grab craw fish cage ? that’s hilarious af

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