On this overstuffed edition of Louisiana Eats!, Poppy interviews Chef Ryan Farr about his artisan turduckens, listens to Chef Alon Shaya share a sentimental memory, and tours The Gallier House with curator Caroline Bercier.
Alon Shaya's Chanukah Donuts
Serves 6 people
2 pounds okra (preferably small pods - if using larger, cut into 1 inch lengths)2 tablespoons olive oil2 tablespoons balsamic vinegar or waterSalt
Creole Oyster Bisque
1 qt. oysters and their juice3 stalks finely chopped celery8 tablespoons (1 stick) butter3 stalks finely chopped celery6 tablespoons flour2 cups oyster liquor (or oyster rinse water)**2 teaspoons thyme2 bay leaves3 medium Idaho potatoes, peeled, cubed and blanched1 bunch thinly sliced green onions2 cups heavy cream (or 1/2 & 1/2)Salt, pepper, hot sauce to taste