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Mindful of the suffering of New Orleans in the last year, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Piperade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.
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Friday, May 31, at 7:30 a.m. on Create
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Monday, June 3, at 7:30 a.m. on Create
Monday, June 3, at 1:30 p.m. on Create
Friday, June 7, at 7:30 a.m. on Create
Friday, June 7, at 1:30 p.m. on Create
Monday, June 10, at 7:30 a.m. on Create