Bizarre Foods with Andrew Zimmern Season 7 Episode 2 New Orleans

In season 7 episode 2 of Bizarre Foods with Andrew Zimmern, the focus is on the food culture of New Orleans, Louisiana. The episode starts off with Andrew exploring the famous French Quarter in New Orleans, which is known for its diverse food scene. He visits the Acme Oyster House to try out some of their most famous dishes, such as the charbroiled oysters and the seafood gumbo. From there, Andrew heads to a local food market to explore some of the unique ingredients that are commonly used in New Orleans cuisine.

Andrew then heads off to try some street food in New Orleans. He visits a food truck that serves up hot crawfish pies, which are a twist on the classic meat pie. The pies are filled with a mixture of crawfish, vegetables, and spices, and are wrapped in a crispy pastry. Andrew also visits a vendor who sells alligator sausage on a stick. The sausage is made from alligator meat, which is a staple ingredient in Cajun and Creole cuisine.

Next, Andrew explores the different types of seafood that are commonly found in the waters surrounding New Orleans. He goes out on a fishing boat to catch some crawfish and learns about their importance in New Orleans cuisine. Andrew also visits a local restaurant that specializes in seafood boils. He tries out a variety of seafood dishes, including crawfish, crab, and shrimp, that are boiled together with vegetables and spices.

One of the highlights of the episode is Andrew's visit to a Vietnamese restaurant in New Orleans. He learns about the influence of Vietnamese cuisine on the food culture of New Orleans and tries out some of their most popular dishes, such as the banh mi sandwich and the pho soup. Andrew is amazed at the unique flavors and techniques used in Vietnamese cooking and how they are combined with classic Louisiana ingredients.

Finally, Andrew visits a local restaurant to try out a popular New Orleans dish: the po' boy sandwich. The sandwich is filled with fried seafood, such as shrimp or oysters, and is served on a crispy French bread roll. Andrew tries several different versions of the po' boy sandwich, including one that is filled with alligator meat.

Throughout the episode, Andrew showcases the rich history and culture of New Orleans through its food. He talks to local chefs and food experts to learn about the unique ingredients and techniques used in Louisiana cuisine. He also explores the different cultural influences that have shaped the food scene in New Orleans, from French and Spanish colonialism to Vietnamese immigration. Overall, the episode shows the diverse and flavorful food culture of New Orleans and how it has become an integral part of the city's identity.