It's New Orleans: Louisiana Eats

On this week s Louisiana Eats , we join Chef John Besh in the Rouse s Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John s book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables. We ll also meet several talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. Whether it s cooking for home or feeding a crowd of thousands, we ve got a real taste of the state on this week s Louisiana Eats Leroy s Oyster StewServes 6From Besh Big Easy 1 leek, white part, minced 3 cloves garlic, minced 1 tablespoon olive oil 1 large tomato, chopped 2 green onions, chopped Go To Pan Sauce see below Pinch dried thyme 3 dozen oysters, shucked an