Louisiana Chefs on How New Orleans Got Its Iconic Dish | PBS SoCal

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Calas: The Beignet’s Surprising (and Sweet) Predecessor

8:27

Muffuletta: How This Gigantic New Orleans Sandwich Was Born

5:48

Bananas Foster: The Flaming Dessert

4:34

Cajun Braised Teal: The Filet Mignon of Duck

5:11

Oysters On the Half-Shell

6:41

Good Gumbo

Louisiana Chefs on How New Orleans Got Its Iconic Dish

When you think of Louisiana, odds are, you think of gumbo. What goes into this iconic dish, and how does it represent the cultural fusion of the city? Join Chef Phillip Lopez and historian Lolis Eric Jolie to find out.

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Full Episodes

Good Gumbo

Oysters On the Half-Shell

Oysters are one of the most famous ingredients in Louisiana cuisine.

Good Gumbo

Cajun Braised Teal: The Filet Mignon of Duck

Braised duck is a staple of Louisiana’s Cajun cuisine.

Good Gumbo

Bananas Foster: The Flaming Dessert

Bananas Foster is arguably New Orleans’ most iconic dessert.

Good Gumbo

Muffuletta: How This Gigantic New Orleans Sandwich Was Born

Chef Phillip Lopez and Frank Tusa learn why the muffuletta is such a local favorite.

Good Gumbo

Calas: The Beignet’s Surprising (and Sweet) Predecessor

The beignet has a lesser-known cousin, the cala, with a fascinating and unique history.

Good Gumbo

Vietnamese Chef Makes a Bánh Mì, New Orleans’ Other Po’ Boy

In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì?