Tasting the Gumbo and Boudin

They sample Dave's gumbo and boudin, commenting on texture, okra absence, and flavor.

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Episode notes

Dave made a special gumbo recipe for a guest ... but got a different guest than he bargained for, and one he knows very well.

He and his new guest talk off the cuff about the differences between jambalaya and gumbo, discuss how New Orleans has the most distinct food culture of any U.S. city, and debate which city best represents the food of the South, all while acknowledging a lack of expertise.

They finish with a quick atlas of where to eat in New Orleans.

Watch 'Dinner Time Live': https://www.netflix.com/title/81748864

Learn more about Cochon: https://cochonrestaurant.com/

Learn more about Herbsaint: https://herbsaint.com/

Learn more about Cochon Butcher: https://cochonbutcher.com/

Learn more about Peche: https://www.pecherestaurant.com/

Learn more about Galatoire's: https://www.galatoires.com/

Learn more about Commander's Palace: https://www.commanderspalace.com/

Learn more about Willie Mae’s: https://williemaesnola.com/

Learn more about Domilise's: https://www.domilisespoboys.com/

Learn more about Dong Phuong Bakery: https://www.dpbakery.com/

Learn more about Bacchanal: https://www.bacchanalwine.com/