Season 1, Episode 2

Cooking Channel: Hook, Line & Dinner (New Orleans)

Ben travels "South of the South" to the urban center of Louisiana – New Orleans. What's more, he does so when the city's pulse is at its quickest – Mardi Gras. Whether making gumbo with Leah Chase, the "Queen of Creole Cuisine," shucking oysters near the Hayne Boulevard levee or blackening Gulf fish with the Big Easy's most beloved jester, Jacques Leonardi, Ben explores the city's 400-year-old mishmash of culinary traditions with gusto.
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Recipes From This Episode

Dooky Chase's Shrimp Gumbo

Castnet's Oyster Po'boy

Jacques-Imos' Blackened Gulf Fish

Emeril's Backstage Pass
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