Harold & Belle's

  • Price Range
    $$
  • Phone Number
    323-735-9023
  • Call now
Description

Opened in 1969 by a pair of Louisiana transplants, this joint is still serving classic Creole dishes. Try the classic standout gumbo, or opt for the crawfish etouffee. This dish starts with an old-school roux made from shrimp stock and a mix of tomato and cream of mushroom soups, which surprised Guy. Loaded with spices and tender crawfish tails, the resulting etouffee is “deep and rich and creamy,” Guy says.

(via Food Network)

Guy Ate
  • File Gumbo
  • Shrimp & Crawfish Etouffee
File Gumbo
Shrimp & Crawfish Etouffee
Location
Recipes
Episode Description

This trip, Guy Fieri's cookin' up everything from creole to cold cuts to crazy Asian crepes. First, a multi-generational joint bringing New Orleans to Los Angeles with off-the-hook gumbo and etouffee. In Minneapolis, a unique deli stacking sandwiches with vegan turkey, vegan cheese and Italian meat-free "meats." And in Maui, Hawaii, a noodle spot dishin' out righteous ramen and off-the-chain Vietnamese crepes.

(via Food Network)

Episode Title

Creole, Cold Cuts and Crepes

Episode Number

Season 25, Episode 03

Original Air Date

July 15, 2016

  • No comments yet.
    • Add a review

    Leave a Reply ·

    You May Also Be Interested In

    Ride shotgun with us to Flavortown

    Sign up to get updates about the latest Triple D Life happenings