Keep up to date with every new upload!

Join free & follow It's New Orleans: Louisiana Ea
Share
  • 4 years ago
Tailgating Expeditions Around The South - Louisiana Eats - It's New Orleans

Tailgating Expeditions Around The South - Louisiana Eats - It's New Orleans

On this week s Louisiana Eats we speak with Taylor Mathis about his escapades around the Southeast in search of the best tailgate parties on College Game Day. We ll also hear from Bill Heavey, who spent a year eating foraged food and writing about it in his new book It s Only Slow Food Until You Try to Eat It. Then we hear from a pair of cocktail masters about their craft Eats catches Simon Ford on his latest trip to Louisiana and welcomes Dale Degroff back to the show. BILLY COX'S WILD DUCK GUMBO Yields 10 12 servings 6 8 wild ducks teals, mallards, etc. 2 cups chopped onion 2 cups chopped celery 2 cups chopped bell pepper 12 bay leaves 1 gallon water 1 1 4 cups vegetable oil 1 cup flour 1 lb. smoked sausage Billy didn't use andouille , sliced into inch rounds Salt and Tabasco to taste Cooked rice In a stock pot, combine the wild duck carcasses with one cup each of onion, celery, bell pepper, 6 bay leaves and one gallon of water. Bring to a boil, then reduce to a simmer and cook until

Comments