Susan Spicer

New Orleans celebrity chef Susan Spicer will reign as Grand Marshal for the Mystic Krewe of Nyx when the all-female krewe rolls at 7 p.m. Wednesday, Feb. 26, on the city's traditional Uptown parade route.

The New Orleans Advocate reports Spicer will lead the krewe's 1,230 members in its third annual parade.

Spicer owns Bayona in the French Quarter and Mondo in Lakeview. She was inducted into James Beard's "Who's Who of Food and Beverage in America" in 2010 and is the author of "Crescent City Cooking."

In this week's episode of Louisiana Eats!, Poppy speaks with several foodies from around the state. First, Chef Susan Spicer talks about her involvement with HBO's Treme. Then we'll hear from Chef Cory Bahr about his latest restaurant in Monroe before hearing about a great restaurant in Lafayette. And finally, restauranteur Chip Apperson tells us about hosting a slew of celebrity chefs in New Orleans for a film shoot.

BUSTER HOLMES' WORLD FAMOUS RED BEANS & RICE

1 pound red beans
1 pound smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1/2 stick margarine

Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander