Season 1, Episode 7

Best of the Bayou

G stops in the small and modest Glenda's Creole Kitchen to give a hand and see how etouffee is really done. Glenda and her daughter run this side-of-the-road stop and receive most of their lunch rush via drive-thru. Pizzitola's of Houston, Texas offers fall-off-the-bone ribs and has for over 70 years. G gets a quick lesson with Carlton on how to use minimal seasoning and an old brick pit to achieve the best ribs in Texas. G takes a pit stop on his road trip in New Orleans to catch some great food, drinks, and music at the Three Muses. He takes a chance to sit with owners Chris, Dan, and Sophie as they showcase each element of what makes The Three Muses a success.
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Recipes From This Episode

Pizzitola's Slow Cooked Pinto Beans

Glenda's Crawfish Etouffee

Steak and Cake

Crawfish Fettuccini

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