How to make Cajun Gumbo with The New Orleans School of Cooking 

Awesome to see! Different from the usual battle field tour but I’m all here for it!

yum...slow food at its best...thanks for sharing....our foods are our history...living connections to the past

Excellent- history and food, what could be better! Thanks!!

Really, really good presentation

Love learning a little food history…looks delicious 😋

Nice change of pace, well done.

Really interesting history of a typical American mishmash! So many influences. Great presentation!

I grew up in Northern Virginia, so Chesapeake Bay Blue Crabs are something I know well and love. I later lived in Metairie, Jefferson Parish, and later in the French Quarter of New Orleans. While I ate and loved lots of wonderful seafood there, Lake Pontchartrain Blue Crabs are tiny and don't begin to compare, nor do the Oysters from the warmer waters of the deep south. The Tappahannock and points north produce the best Oysters I have personally eaten. Many French influenced dishes in America, like Shrimp and Grits, come from South Carolina. The Low Country of SC around Myrtle Beach, Horry County, was once one single huge Plantation producing Rice, Sweet Potatoes, Watermelons, and Beans of all varieties along with Cotton & Tobacco.

I like it with more ingredients and less liquid but im a fatass... It looks great tho 🎉

I would rather have watched three guys in civil war uniforms cooking over an open fire. Very boring I do know how to cook Gumbo and when did the history part of the show I to stop before. I am glad that Tom was not one of my culinary instructors in college. I would have quit.