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Kevin Belton's New Orleans Celebrations
Etouffee Fest
Season 2019
Episode 116
Sample festival booth favorites with Chef Kevin Belton. During this episode Chef cooks up pork and onion étouffée, Gulf Coast fish étouffée, mushroom and steak étouffée with cheesy mashed potato patties.
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26:51
Chef cooks up shrimp and crab burger, bacon monster burger, triple cheesy cheeseburger.
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26:49
Patatas bravas, cemita poblano Puebla-style sandwich, sweet potato empanadas.
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26:52
Chef Kevin cooks up cajun fried frog legs, cracklins, catfish court-bouillon.
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26:52
Fried calamari with lemon butter sauce, meatball po-boy, sausage and pepper calzone.
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26:49
Chef Kevin cooks up beer batter shrimp fritters, shrimp nachos, shrimp and grits.
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26:50
Parmesan garlic chicken wings, cheesesteak po-boy, red velvet funnel cakes.
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26:52
Beignets with chocolate sauce, herbed ham and cheese beignets, lobster beignets.
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26:52
Sausage with Cajun poutine, pretzels with beer cheese, pork schnitzel with sauerkraut.
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26:49
Chicken and waffle melt, fried chicken salad sliders and sweet heat pan-fried chicken.
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26:51
Chef cooks up chicken liver pate, crustless spinach and leek quiche, stone fruit galette.
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26:48
Chef Kevin cooks up crabmeat ravigote, Creole crab dip, crab claws with marinara.
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26:49
Grilled shrimp gyros with herbed yogurt spread, dolmades and Greek lentil salad.