This week on Louisiana Eats, Poppy sits down for an extended conversation with celebrity chef Marcus Samuelsson. Marcus talks about the circumstances that brought him to Sweden as a child, his rise to fame, and his first trip back to his Ethiopian homeland. Plus, Frank McMains finds a great spot to eat alongside the Atchafalaya Basin.
Makes approximately 16-32 shots, depending on the size of your paper souffle cups.
Jello, 3 oz box (grape, lemon and lime for Mardi Gras colors, of course!) Water 1 cup vodka 1/4 cup Everclear grain alcohol (for the brave of heart) 5 or 6 ice cubes Paper souffle cups in 1 ounce size
