Guy Fieri Eats Gumbo & Étouffée at a L.A. Creole Spot | Diners, Drive-Ins and Dives | Food Network

Guy Fieri hits up a multi-generational joint bringing New Orleans to Los Angeles with off-the-hook gumbo and étouffée!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eats Gumbo & Étouffée at a L.A. Creole Spot | Diners, Drive-Ins and Dives | Food Network

You know on Triple D we have featured just about every type of food you can imagine but one that we don’t do nearly enough Creole and cinjun so guess where I’m at I’m in Los Angeles California in the Jefferson Park neighborhood to check out a joint that I’ve been to before and

You’re going to love this is Harold and bells one jum just totally unlike anything else you’ll find an LA have catfish nuggets for the gentlemen if you want a touch or a taste of New Orleans Harold Bells is a place to come this restaurant has been in the same family

For 47 years going back to 1969 when Louisiana transplants Harold and Mary Bell Lego opened a DI bar serving up gumbo and PoBoy now five decades and two Renovations later grandson Ryan’s still cooking up the Creole all four of my grandparents are from New Orleans I have

A very Creo last name Lego l g Au X the only people that have X in their name are people that come from Louisiana I don’t find much K Creole food in the west coast so when I came here and I met this guy and I tried the food I’m like

You’re the real deal brother large gumbo the gumbo is one of my favorite dishes sausage chicken crab when I think of making true gumbo I’m thinking of all the goods all right buddy fired up Seafood stock okay what we’re going to do next is put in our Trinity in the

French cooking you have mepa which is the onions and celery and the carrots and in Creo cooking you have the peppers the celery in the onions have you ever heard the term fil gumbo this is the ground up sassa fras Leaf creel seasoning uh ground thyme okay ground

Basil dried parsley flakes more black pepper we had some in our Creo seasoning already we like more more granulated onion more granulated garlic okay I’m going to let that cook down and then we’re going to add our R thicken it up all that in there most of it the r is

The key baby next up some boneless skinless chicken thighs seasoned with aald and bells Creo seasoning beef hot link dice pit ham smoke sausage really key you know a lot of recipes in New Orleans they use andou which is like a combination right spicy and smok so we

Just do it with two different sausages blue crab this is another key for the flavored we going to let this cook for probably about 45 minutes in the last 15 minutes before service we’ll drop the shrimp drop the shrimp in there okay oh it looks fantastic all right guy you

Ready for some gumbo do it make sure you get you some blue crab and some shrimp on there a little parsley look at this gumbo it’s not thin like like stock it’s not heavy like Stew that’s fantastic you pick up that Seafood even though there was just a little bit of that blue crab you get velvety texture coming over your tongue from that sassafras getting it from that R oh I just sit here and eat it all day a small fet gumbo the gumbo is amazing

The spices the flavor this is Tara and Cara Tara’s on The Culinary team for Guys Grocery Games and this is Cara who’s actually one of our editors and helps develop the show so since you both have such wide range knowledge of the food take it

Away so the gumbo here has two types of sausage and one’s light and fluffy and the other’s got like a nice bite I love both having a little bit of so and a little bit of spice in the heart of La is a nice balance Jefferson Park area

Was a stopping off point for a lot of people that have move to Louisiana and Harald and bills was kind of a an anchor for people to come together it’s like a little Hidden Gem in a neighborhood yeah I wouldn’t even know when it was here

Good buddy of mine WT one of our camera guys on Guys Grocery Games tell me what you think of the food it’s incredible crawfish at ready shrimp and crawfish smothered in this beautiful Gravy Sauce okay now we’re into the a right we start with the RO canola and olive oil once

Our oil is hot we’re going to stir in our flour we want this Ro to kind of be a brownish color kind of like color of peanut butter when the roof is at the temperature we want it at we’re going to add our Trinity our red and green GRE

Bell peppers our onions and our celing correct Herald and Bell’s Creo seasoning ground baay leaves some minced garlic hot sauce granulated garlic some more paprika cayenne pepper not too much we have some ground basil okay some parsley flakes some black pepper wishes shower yes sir little bit of extra preo

Seasoning and we’re going to stir it all in the RO starting to tighten up we’re going to add some tomato soup I don’t know that I’ve seen tomato soup but I’ll give it to you shrimp stock okay let this simmer for about an hour and then

We’re going to add our crawfish oh it’s going to work for me let that cook down get the Crawfish flavor get in there about a half hour is all you need for that then we’re going to add the cream of mushroom soup and that’s how it was

Made 40 years ago this is old school right here we cool it down and then heat it up to order cuz if you held it hot it would just sit there continue to cook down extra crawfish tails our a is nice and hot going to put it in a bowl for

You guy we’ll just put a little parsley on there tight but not too tight my buddy Kim Garder and this dude’s caging Kim what’s up buddy uh and he the first time I had real AET and there’s so much flavor going on in this all the spices I mean you just

Talking deep and rich and creamy and you get nice little tender crawfish inside of it crawfish is an intensified shrimp flavor and a great meaty texture kind of like lobster you’ll love this shrimp and crawfish ATU really really incredible crawfish it’s spicy but not too spicy it

Always delivers every time you come here sticking to the Traditions you’re upgrading the program where you can and you really embody this you really celebrate it fantastic this guy