Welcome back. One of the best things about our show is that we get to celebrate chefs who have helped shape the culinary world as we know it. And leah chase is one of those people. Shes a true pioneer in the africanamerican restaurant world. And since its black history month, its more important than ever that her incredible stories are passed on to the next generation. Watch her in action at her legendary new orleans restaurant. [ cheers and applause ] we made gumbo for them, and we made shrimp for them. Dooky chases restaurant is a local restaurant where we serve the community creole. They call my mom the queen of creole. All right, good taste. Good color. 62 years. Before i came in this kitchen, i worked in the french quarters as a waitress, and thats where i learned to love the industry. I loved waiting tables. If i had good legs, i could wait tables today. I would like that. I met my husband, dooky, and his people had this little shop. And they made sandwiches. And they started in 1939. Black restaurants had nothing compared to what the other ones had. But we didnt know that, we couldnt go in them. So it was only people like me, who worked them, who knew what went on in those restaurants. What they cooked, how they served it. So when i came in, in 46, i wanted dooky chases to be fine dining. And there was nothing like that in the black community. I started making things like stuffed chicken, Shrimp Creole and gumbos and that was going to work well. This was a hot spot. Musician ive had the jackson 5, michael always liked his sweet potato pie. Ray charles, he had to have those red beans. He liked that. But you had those people here, it was just fun. Doing this in a white area, dooky chases was a haven for people to come and plan civil rights strategy. Dr. King, the way king was, wasnt a man to socialize a whole lot. He was a very special person. In my restaurant, i felt like we did change the course of america over a bowl of gumbo. It makes me feel good that these people came my way. I dont feel like i did anything special. If you can be a leader, and i cant be a leader, but im going to support you. So that was my job, i fed them. And thats what i liked to do every day. I would love my mother to be home, resting. But that kitchen keeps my mother alive. Hello, darling. I have a lot of support from my children and my grandchildren. And sometimes you dont get that. Im the luckiest woman in the world. People ask you, what do you like in life . I like living. And when you live, youve got to live with people. If you talk to people every day, you feel good. So thats me [ cheers and applause ] i love her and she is such an institution. And shes actually been honored with the Lifetime Achievement award this year at the James Beard Award [ cheers and applause ] oh, wonderful im actually hosting, so i cant wait to celebrate with her. And, yeah. This is fabulous. This is her gumbo . Yes. Delicious, right . It is so delicious. That is the key to life. Shes 92 and shes that with it and that active. You do something you love every single day. [ cheers and applause ] with people with people. She loves living all right, you guys, well be announcer up next, marios serving up a classic nola dish you can make at home. And michaels got a mardi gras cocktail thatll have everyone buzzing. Dont go anywhere. [ cheers and applause ] ndconnector. Fortifying the goingplaces. Offtotheraces. Dayseizing. You. Youre strong. And were here to help you stay that way. New special k nourish. Multigrain flakes with quinoa, apples, almonds and raspberries. New special k nourish. Moms know their familys mouths often need a helping hand. After brushing, listerine total care helps prevent cavities, strengthens teeth and restores tooth enamel. Its an easy way to give listerine total care to the total family. Listerine total care. One bottle, six benefits. 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And what you do is you get them in extra virgin olive oil, or butter, or vegetable oil, and you cut them into small enough cubes that they almost end up disappearing, but you recognize them in their flavor. Are these right here, ladies and gentlemen tomatoes. So, if youre in downtown new orleans, its almost always going to have new orleans i mean, its almost always going to have tomatoes. If youre out past one of the parishes into the country, maybe 20 to 30 miles outside of town, suddenly tomatoes arent such a big part of it. Oh, thats interesting. Oh. Why is that . Tomatoes were part of the big culture of actual new orleans, but not part of the rural country. So now the other thing, when you think about what makes cajun food or creole food delicious and magnificent, is the use of spices. Were going to have cayenne, paprika, thyme, garlic and onion powder. And im going to take half that and mix it in with my sofrito of trinity. So ive got my onions going, and ive got celery and pepper going in. This is one of the dishes that of the three, that i consider the most emblematic of new orleans food. Theres this, theres gumbo, which is a soup like we just and theres etouffee crawfish etouffee may be one of the finest things youll ever eat. And if you can eat it at the hands of someone like Emeril Lagasse or donald link, then youre even better because they really know whats going on. [ applause ] now, really significant to the dishes, this magnificent smoky sausage called andouille. And then its kind of anything you want. There could be seafood. In this case, were going to do chicken and shrimp. Weve dusted them with some of the spice, weve sauteed them before we add the trinity. Then we add the trinity with a little bit of that spice. Then were going to take the tomatoes. Were going to stir that through. Were going to throw in these brown veg i mean brown meats. Then were going to take some chicken stock. Were going to wait not even wait until it boils, were going to throw in three cloves of garlic, two bay leaves, and if you added two cups of chicken stock, you add one cup of rice, just like so. And symon judiciously prepared perhaps not traditional, but youre at my mardi gras right now, ladies and gentlemen. [ cheers and applause ] so were going to put the jalapenos in like that. Were going to bring the whole thing up to a boil. Were going to hit it with two kinds of hot sauce. [ cheers and applause ] and what have you got going on, symon, anything . No, im just watching you do your hot sauce dance, and im in good shape. Well, then, im going to keep going. A little bit of a hot sauce dance. Were going to finish up this jambalaya and michaels going to make his gin fizz to go with it. Dont go away. [ cheers and applause ] announcer never fear, the chew crew is here. All week long, were coming to the rescue to take your cooking from burnt up to turnt up. 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At Mardi Gras Michael and mario come together, you have a triple m fest like no other. So were just finishing up our cajun jambalaya, the ultimate new orleans spectacular sensation, heres what weve done so far. We browned our andouille and our chicken thighs in olive oil, we took them out we added our trinity. We added our spices, our paprika, our cayenne our thyme, our onion powder, our garlic powder, we added stock, we have tomatoes separating it from the rural version, thats right. Exactly. Now, im going to take the shrimp with the leftover dried spice mix, right . And you add the shrimp at the last second because overcooked shrimp is actually against the law in new orleans. As it should be. Then you go like this, and then you go like this. And all this time while youre cooking, because youre in new [ laughs ] you stir them through so that there is a little bit of the contact of the rust of the jambalaya, with each of those shrimp. Then i put the lid on and in the symon to make us a drink this will be ready. Perfect. Make is i am going to make mardi gras is not complete without great cocktails, everybody knows, and one of the classics out there is a ramos gin fizz. So the traditional recipe has the lemon and the lime. Im going to do a little spin on it with a little bit of pomegranate juice and a little bit of grenadine to make it a more festive color for the mardi gras trip. All right. What a surprise. What a surprise. I like things festive, batali. So the first thing in the shaker, a couple ice cubes. And the thing that i love about this drink is it has some egg whites in it and the egg whites really bring the whole thing together and it gives that fantastic malt feel. So first ingredient, clinton kelly, for you, one and a half ounces of gin. Gin. There we go. Theres your gin. For the record, this in new orleans is a breakfast drink. Champions. Then, a quarter ounce of lemon juice, so a little splash of lemon juice. A half ounce of lime juice and then i take about a quarter ounce of pomegranate juice, which just gives a little bit more sweetness and a little bit of backbone. Grenadine for that magical color, and then i put one egg white, one ounce of heavy cream, one whole egg white and just a splash of simple serve because i dont want it to be too sweet. Now, when you see these getting made at the bar there, it is so fun and festive because im going to put a little more gin in because its for clinton. That a boy. A lot of times, they say, you need to shake this a hundred times to make it thick. So youll see im one bartender will start it off. Dont worry, batali, hell go about 20 times but hes got a lot of customers. So he passes it down to another bartender and takes the order. Feel the burn. One, two, three, four, five, six. Come on, carla. [ screams ] shake it like you mean it, carla. Shake the butt off. Batali, come on, give it to me. One last stop. Come on anchorman. Get it high. 14, 15, 16, 17, 18, 19, 20. Im going to do one more shake. One more. Now, all were going to do is strain this out and finish it with some club soda. I have one here that is really shaken just in case we didnt shake ours enough. Oh, we did our job. Okay. [ laughs ] all right, so, we go in and then we take, and look at see that great consistency . Like a strawberry milkshake. And then we put it with the soda and you get that beautiful teamwork. That is gorgeous. So yeah, its fun, its festive, its frothy. I know clinton likes a good sodaptain, tell me what you think. Very exciting. And we have our virgin versions. Its perfect. [ cheers ] oh, its so good, just the right amount of sweet, a little bit of bitterness in there from the acid. And the pomegranate just gives it a little bit of sweet backbone, makes it a little bit more fun and it customizes it, just for the chew. Its a chew version. Thats good. Its delicious. All right. Pass these out. The small version. [ laughs ] its like a little serving. This smells so good. If you need a little more hot sauce, i have a couple here. You know, batali, one thing that i know is whenever you sauce. You never know. One of the keys to this dish is that the rice is just cooked through and you make sure that its not dry. A lot of people make a mistake they think that rice dish should be dried like a pilaf or like something that chunks up. It should still move along the plate like its floating across the mississippi. It is spectacular and has the perfect amount of heat. So many different layers of flavor in here too. Fantastic. Stick around. Up next, carlas going to finish up here bananas foster buckle. I fort about that. Announcer tomorrow, things will never be the same because were bringing you recipes that will change your life. Carla is helping a viewer recreate a lost family favorite and mario is in the kitchen with the amazing katie holmes. 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Com or wherever books are sold. [ cheers and applause ] welcome back to the chew. My bananas foster buckle is hot out of the oven and its time to serve it up. We have that oh, carla. All right, so, this is what i did earlier. So i caramelized my bananas. They didnt light up, but that was okay. It didnt affect the cake. And then i made the batter. And then i put it all together and i baked it in an oven at 350 degrees for about 50 minutes. And here, you guys. Now this is so perfect, because you can do this in the morning. You can do it for breakfast. You can also do it for dessert. You can do it for snacks. I think in new orleans, one of the things that you get to do pretty much anything you want whenever you want. Thats it. [ cheers and applause ] thats exactly it. All right, so, you guys, tell me what you think. Oh, i can tell what im going to think, carla. Clinton, theres your baby. I want one more. You know what, one of my favorite teachers is here. My seventh grade social studies is in the audience. [ cheers and applause ] hi so i have to give her a piece of this buckle. You look so young. Carla, you are not playing around. Oh, my god, carla hall. Isnt it everything . It is everything. Bananas foster on top of basically the most delicious moist cake ever. Here you go, mrs. Cane. [ applause ] aw. Right . Oh, were going to find out some truths about you, clinton kelly. Youre not leaving until we have something on him. All right, guys, it is our chew to the rescue week, and were giving away more than just beads. Were giving away cold hard cash. Members of our studio audience brought their shopping receipts with them, and theyre in this tumbler, and one lucky winner is going to go home with some cash. Are you ready . All right, here we go. [ cheers and applause ] all right, im digging in. Im not looking, im not looking. Big money, big money [ cheers and applause ] number five. Whos number five . [ cheers and applause ] the fix is in lindsey cane, mrs. Canes daughter [ cheers and applause ] how much . 110. 59. All right, guys, lets head to the chew float, shall we . [ cheers and applause ] all right, here we go. What a fun show it has been today. Thank you so much for joining us. Any final thoughts on mardi gras . Throw some beads at them. For fun and food. Celebratory day in a celebratory town. All over the country today, so i think people should eat it up. Do something fun. Thank you kit hoover and billy bush for joining us today. Tune in tomorrow for recipes that will change your life. Katie holmes is going to be here, too. Go to thechew. Com for all things chew. [ speaking in french ] and have a fabulous day, everybody [ cheers and applause ] surprise the very best kind. So, what inspired this, uh, welcome visit . I missed you. At the floating rib. At my place. What . What happened . I dont know, a pipe burst at kellys or something