new orleans isn't just a party waiting to happen it's happening baby i'm carol yelverton welcome to hungry for travel t v we're doing gumbo and a lush probably in banana custard to celebrate but first here's a look at everyone's favorite the french quarter i love those two they're so create so they taught us something really important there are three essential elements that make or break your gumbo so let me go through them just a little bit more depth then we'll talk about the holy trinity and green bell pepper hands now what i do here is i have celery green peppers in kind of about the same amount but i tend to make a lot more onion i put a lot more on you know in the pot and so i really have a broke at so i might put three quarters of a cup watching the process no matter how you cook your so what i did is i stirred together two thirds of a cup of vegetable oil a couple flour and then i let it run in the microwave for five minutes so i stopped at that point and i stirred had thirty second one of new orleans signature events it's not just oh see how all of new england styles of music come together her own special version of this fake which soup now i may be a northern girl but i'm gonna gumbo too and it's my own little tribute to new orleans so we're making ours with chicken and with sausage and mushrooms so i have sliced and saute flying celery they're cooked together and then what i want to do is add our spices now there's a combination it's two teaspoons of a regen know a tablespoon of dried basal i've got a teaspoon so received a half a teaspoon of garlic powder and some black pepper do so this is kind of a creole style which you'll find in new orleans so want to get all that in there and madam i have diced for garlic cloves again this is going to have a lot of flavor to tasting some people for a little chili pepper in there wherever you like no i don't like white pepper and gumbo for some reason so i doubt but that's the idea of gumbo you know put in which you lie you know use what you like make it your own so then by the time this is all kind of work together we had start with salt anyway so it's got some salt in there and then it's about an hour and a half right here in the pot i just you know let it cook led to mingle and marry together and come together and then prime it's time to put in  minutes and then turn the heat off and this is the key i add about a tablespoon of feel a powder which they spoke about and it's just a beautiful thickening can and it also adds a really nice  flavor beautiful let me show you a finish shot of a so good i was so delicious my family loved it it's thick and rich with earthy spicy flavors and the chicken is so good in that and to a sausage pops out big time heaven and it was good so that's food music and party mentality new orleans is one of the most distinctive cities you're well ever visit and if you don't want to take my word for it just take a look at an event you're not going to new orleans famous thursday florida girl is the spokesperson for the department of tourism in new orleans and she does a great job with all kinds a little so you saw how fantastic jazz fest is for all kinds of music but it's new world and so it's all about the food too here's a taste of what you'll discover  jazz fest foods take one crawfish monica monica is a unique an exceptional phenomenon of a man who runs a restaurant serving a single dish open two weeks a year and it's a successful business you can't get far with monica otherwise unless alligator pie moch shoe is sort of a hidden gem over by the with everyone who gets to come visit you know it's the best food in the world he goes on and on that's about all and so far so let's start with a problem i toasted pecans and these are just small little pecans until the words i could just smell them and then some salt because and then two tablespoons of brown sugar and butter and then we're going to go we've got that so now i'm going to make the custard and in a blender i've got six egg yolks i like to use a high powered blender to get the custard started so i have the egg yolks and high and then i'm going to add warm water about halfway up and then i have a three fifty of it so what i do is i put this in this the preheated three fifty seven and i let it go for about sixty minutes so that's a long time but