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

?600 Pounds of Pig! RARE Cajun American Food! » https://youtu.be/54OQ-xBVG4I
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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
WEBSITE: http://www.cafedumonde.com/
SOCIAL: @cafedumonde

??BEIGNET: Mix together flour, baking powder, kosher salt, eggs, granulated sugar, melted 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
WEBSITE: http://www.lildizzyscafe.net/#fb0=7
SOCIAL: @lildizzys

?FRIED CHICKEN: Dip the chicken pieces 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 & vegetables and 3-4 bay leaves. Cook for 30 minutes. Remove bay leaves before serving.

?PRICE: Fried Chicken US $1.50-2.00 per piece | Gumbo US $5.00-$7.00 | Buffet – US $6.99 – $17.99
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3. JOEY K’S: Eggplant Napoleon + Red Beans & Rice + Crab & Corn Beignet Balls
ADDRESS: 3001 Magazine St, New Orleans, LA
OPEN: MON-SAT 11:00AM – 9:00PM | SUN 11:00AM – 3:00PM
WEBSITE: https://joeyksrestaurant.com/menu/
SOCIAL: http://bit.ly/JoeyKs

?EGGPLANT NAPOLEON: Coat eggplant slices 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. Combine and serve.

?RED BEANS & RICE: Boil soaked 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 mixture becomes creamy. Serve with Louisiana long grain or popcorn rice.

?CRAB & CORN BEIGNET BALLS: Mix together plain 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 red peppers chopped 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 mixture.

?PRICE: Eggplant Napoleon US $11.50 | Red Beans & Rice US $9.95 | Crab & Corn Beignet Balls US $8.50
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?SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

?ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Harrison Martin
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson

For business inquiries, please email: team.befrs@gmail.com

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