All language subtitles for Gordon.Ramsay.Uncharted.S02E03.Louisianas.Bayou.Cuisine.WEB.h264-CAFFEiNE

Gordon: God, we are in the
middle of nowhere Lane,

look at it.

You turn around, look,
it's just water and
water and water.

I am so keen
to catch something.

A redfish would be a dream.

Ooh, ooh!
What was that?

Lane: Something was
going after your lure.

Gordon: What was that?

Lane: That was big,
whatever it was.

Gordon: Lane, what is that?
What is that over there?

Lane: It looks like a
shark to me, I don't know.

Gordon: Look at the
size of the thing.

♪ ♪

This is south Louisiana,

a place locals call,
"the end of the world."

I'm here to explore the
legendary cajun cuisine.

Often made with local game,

this Southern food was
influenced by a melting pot
of cultures from Europe,

Africa and the americas.

My journey through the
bayou begins just a couple
of hours south of New Orleans,

in some of north America's
most extensive wetlands.

Gordon: Thanks guys.

Now when it comes
to going off-grid in
America's south east,

the marshes here in
Louisiana honestly has to be

one of the uncharted yet.

Now down here on the bayou,

the locals have been surviving
on some of the strangest
creatures you'll ever

put in your mouth, and
it's fair to say that those

animals could
make a meal of you.

But fortunately for me,

I've got a badass marine
turned award winning chef
to watch my six.

Eric!

Eric: Chef, how are you?
Gordon: Good to see you bud.
Eric: Good to see you as well.

Gordon: Eric cook is one
of Louisiana's top chefs.

Long before chef cook
could cook,

he was a punk rock
New Orleans native who

went full metal as a
combat vet in the us marines.

Now he runs
voodoo-inspired gris-gris,

an award winning
restaurant that specializes
in Southern cuisine,

using only the
freshest ingredients found
in Louisiana's wetlands.

Eric swears cajun cooking
comes from the soul,

but his dishes are
so bloody delicious,

I wonder he
hasn't sold his own.

Eric: How was that ride?

Gordon: That was insane.

Man, it's got hot
now all of a sudden.

Eric: Oh man, the
weather down here is
definitely unpredictable,

I think you're going to
find that out real soon.

Gordon: Where have
you brought me to?

Because it feels like we are
in the arse-end of nowhere.

Eric: This is the end
of the world, we call it.

It really is a
spectacular place.

You know, and the food you
find down here is some of the

most bizarre you're
going to find in the world,

but it's also some of the
most plentiful and flavorful

if you know what
you're doing with it.

Gordon: All sourced locally?

Eric: All sourced locally,

all made locally,
like hog head cheese.

Literally the head of
the hog, you boil down.

Gordon: And so
it's set naturally
with a gelatin in there,

that's just naturally jelly,
and that's all hog?

Eric: Yep, just
some spices in there,

some natural herbs in there.

Gordon: Wow.

Eric: And once you get
out of this protein world,

you go into things
like satsuma jelly.

Satsumas are in season.

Gordon: Out here?

Eric: Absolutely.

The Mississippi river is
running right in our backyard.

So now you get these
incredibly fertile soil.

So transplanting citrus into
here, meyer lemons, satsumas.

Gordon: That's delicious.
Eric: Isn't this great?
Gordon: Bloody hell.

So for me, it's like this
incredible little larder,

because you want
for nothing, right?

Eric: Exactly right.
It's a swamp pantry.

Gordon: Your troop as a
marine must have loved
you out in the wilderness,

cooking those
incredible dishes.

Eric: I laugh about
it because, you know,
I never was, you know,

a trained professional
cook in the military,
you know, but every time

we stopped somewhere, we'd
pop the engines of the trucks,

of the humvees, and I would
cook on top of the Humvee,
on the engine.

Gordon: That's amazing.

My son's just
joined the training for
the royal marine corps

in the uk and the
first message he sent back said,

"dad I'm missing your food."

Now he understands
what it's all about.

Eric: That's it.

Gordon: And this, and in
the pot there, what's in there?

Eric: We've got wild boar
andouille gumbo.

Look at this color.

I'm sure you're
super experienced
on how to make a roux,

but you've got to
make a roux like this.

Gordon: That's the secret,
isn't it?

Eric: That's it.
Look at that dark color.

Take some of this popcorn rice,
put it right on top.

We'll do a
little green onion.

Gordon: Don't get
fancy on me now Eric.

Eric: I'll try not to.
Gordon: Thank you. Bloody hell.

Eric: Look at that color.
Gordon: Even the smell there.

Eric: Smell that aroma,
that dark, dark fudge roux

is the basis of all
good Southern cooking.

Gordon: Wow.
That is delicious.

A roux is a
mixture of flour and fat,
used to thicken sauces.

It's the foundation of
many Southern classics.

Traditionally animal
fat was used by cajuns
who have lived off this land,

but Eric tells me subsistence
is getting harder each year.

Eric: We're losing
probably a football field a day
right now with land erosion.

Gordon: No. Seriously?

Eric: And that doesn't
include when big storms come in

and we lose chunks
at a time, you know.

Gordon:
A football field a day?

Eric: It's an amazing, amazing
challenge we face here in
south Louisiana.

Gordon: That's incredible.

Eric: But the one
thing we do have though,

and one of the bigger
problems here that we have

down at the marsh
unfortunately is an invasive
species population rolling in,

called the nutria.

Gordon: And what is that,
like a water rat?

Eric: It is.

It looks like a
straight tailed beaver,
is what it looks like.

Gordon: Right.
Eric: You see these canals,

they run all the
way through here,

and they tear through
all this which makes it
easier for erosion to happen.

Gordon: Wow.

Eric: There's actually a
bounty on those guys now.

Gordon: Is there really?

Eric: You can actually go out
and you can get $6 per tail.

But, you know,
we're trying to
get a better way to, not only,

remove this invasive species,

but manage it, conserve it,

and then if we can
incorporate maybe,

you know, its meat
into dishes, and locals do.

Gordon: In terms of,
we're now saying
there's a rat on the menu?

Eric: Exactly right.

But what you have to do,

is you have to
make it approachable,

that's what you have to do.

So the first thing
you do is you lose
the word nutria rat,

call it a "ragondin".

Gordon: Call it a what?

Eric: Ragondin.
Right? So now...

Gordon: You've
gone all French on me.

Eric: Right, exactly right.

So what you do is
just come in and you
kind of incorporate it,

gumbos, fricassees,
you know, étouffées.

Gordon: Stop it.
We have a rat gumbo.

Are they tasty?

Eric: They're not bad.
Gordon: Rat gumbo.
Eric: You're absolutely...

If I can find one, I'd throw
it in there right now for you.

Gordon: (Bleep)!

(Laughter)

(Bleep).

You've been a
marine for too long.

Eric: You have to eat
what you have to eat to
survive, that's exactly right.

Gordon: A long way
from his last tour of duty,

Eric's still working with
people on the front lines,

volunteer first responders
who rescue storm victims.

We'll be feeding them
at the end of the week,

so I need to
master cajun cuisine,

not only for myself, but to
honor these unsung heroes.

Eric: You have to learn
to make that roux.

You can make a roux, right,

but it's got to come from here.

And the only way it's
going to come from
here is getting out there.

So we're going to
send you on a mission.

Get out there and hunt,

because at the
end of the week,

we'll see what you have
making that dark cajun roux.

Gordon: Head to head?

Eric: Head to head.
Tip to tail.

Gordon: So get out there
and hunt,

come back with a
plethora of ingredients
like this swamp larder here.

Eric: Absolutely.

Gordon: And then we go
toe to toe for that roux.

Eric: Absolutely.
Let's put you on an adventure,

show you where it's coming from.

Gordon: I'll see you at
the end of the week. Yeah?

Eric: Yeah.
Gordon: Maybe.
Eric: Maybe.

Gordon: For my first mission,

Eric has hooked me up with
good old boys Walter and Cody.

Together we're just
three guys with killer
accents and even better hair,

doing our part to
tackle this nutria problem.

In the 1800s about 20
of the south American
rodents were brought here

for the fur industry.

Walter: Come and see Gordon,

I'm going to show
you one of their nests.

Gordon: Now,
millions run wild.

Walter: So that's what
they do, they sit here,

they'll cut the grass,
pile it up under them,

and they'll make a little home.

Gordon: As they're growing,

everything else is
devastated, isn't it?

Walter: Look what one nutria
did to this patch of grass.

Just think what a million
of them would do right here.

Alright, let's go see
if we can find some more.

Gordon:
Gearing up for our hunt,

the camera crew
and I are ready for battle.

(Thud)

(Bleep). (Bleep)
What the (bleep)?

After hitting a cypress knee,

we nearly use my camera
operator Brenda overboard.

Gordon: What the
(Bleep) Was that? A root?

Walter: Yeah,
that's the cypress root.

Gordon: Bloody hell.

Now firmly re-seated,
the hunt is back on.

Walter: See them right there?

Right there, Gordon, Gordon,
get him, get him, get him.

Right, here,
right here, right here.

Gordon: I finally get a
look at the swamp rat that's

destroying this
fragile ecosystem.

(Gunshot)

Walter: Got him?
Gordon: No.

And they must be bulletproof
because I never miss.

Walter: Alright,
we'll get the next one.

There'll be another one.

Gordon: Everywhere we look,

nutria are
diving out of the way.

Walter: Oh, right in
front of us, right there,
right there Gordon.

Right there, right there!

Walter: See him?
Get him. Get him.

Gordon: (Bleep)!

Eric: Get him right here
Gordon, right here,
right here, right here.

Get him, get him.

Walter: Good shot.

Gordon:
Finally I hit my target.

He looks like a
rat on steroids.

He looks truly vile.

(Bleep)! Bloody hell.

I can't wait to eat it.

Can we taste one now?

Walter: Yeah, we
could taste one.

I have some fixed up for us.

Gordon: On a good day,

how many nutria do you
think you could kill?

Walter: A good day?

200 or 300.

Gordon: 200 or 300?
Walter: Oh yeah.
Gordon: Times $6 per tail.

Walter: They're
eating us out of a home.

Walter:
And you've got to think,

we have everything against us.

We have mother nature
against us as far as storms,

we have animals after us,

we have just like a fight
every day with this marsh.

Gordon: Wow.

Walter, as always,
"Mr. Improvise",

out pops his flask
and he's got this stew,

this rat stew in his flask.

It doesn't look
the most appetizing.

You can call this thing
nutria, ragondin, water rabbit,

but trust me, every bite,
you're still eating a rat.

Let's go.

It's weird eating
this here with the things
underneath your feet,

I'm telling you, huh.

See that's delicious.

Walter: Not bad, huh?
Gordon: See, that is delicious.

It's like a rabbit.

Walter: No game-y taste.

Gordon: But
there's no fat in that.

There's no fat in my mouth.

Walter: Very lean.

Gordon:
This is delicious, seriously.

Did you make this?

Walter: My mom made that.
Gordon: Your mom?

Walter: Yep.
Gordon: What's her name?

Walter: Julie.

Gordon:
You tell her I love her.

Walter: I sure will.

Gordon: She's
introduced me to rat now.

I'm not too sure I'm going
to use it at the end of the
week, but it's good.

I mean, can we not
just change the name.

Say you're cooking a romantic
dinner for the girlfriend,

and it's just the two of you...

Walter: Well nothing's
more romantic than tell
her you're eating nutria.

Gordon: Are you, are you...

That's why you're
still (bleep) Single.

Walter: Yeah.

Gordon: Tasty as it was,

I'm not sure nutria will crawl
its way onto my big cook menu.

I'll let Walter keep
the meat and the $6 bounty.

Heading inland,

my destination is a town named
for notorious pirate turned
war hero,

lafitte is where I'll meet a
local who I'm told knows the

best fishing holes around.

Gordon: Shaw!
How are you bud?

Shaw: Oh hey Gordon,
how you doing today?

Gordon: Very well thank you,
good to see you bud.

Shaw: Oh man, you
ready to go fishing or what?

Gordon: I am.
This thing looks amazing.

What's it called?

Shaw: Man, it's
called the swamp shark.

It's only one of a handful
of boats like this in the
whole world so we're going

to have some fun today.

You gotta hold on, now!

Gordon: Hold on.

(Laughs)

Gordon: That's insane.

So now I understand why
it's called a swamp shark.

Shaw: That's it brother.

Gordon: Bloody hell.

Are there some
big fish out here?

Shaw: Oh yeah man,
there's some fish out here.

This is Fisherman's paradise.

Gordon: Amazing. Shall we?

With a name
like Fisherman's paradise,

you know we're sure to
get a few fish on the line.

Come on fish.

Shaw uses a dad joke to
try to hook his first victim.

Shaun: You ever
did the fish call?

Gordon: No, go on.

Shaun: Never did it?
Here fishy-fishy.

Gordon: But the
fish aren't biting.

I just saw one,
just Rose over there.

Shaun: See how
they do that to you?

Gordon: Yeah.

Shaun:
Make you feel confident,

then you throw for two
hours looking for them.

Gordon: Come on man...

Come on.

Are you sure there's
fish in here, Shaun?

Shaun: Don't worry, we
got a backup plan for you.

It's a little
ways away from here.

Gordon: But still local?

Shaun: Local can be 40 miles.

We're going to need a
different ride to get there.

Gordon: Bloody hell.

Off the coast of
south Louisiana,

my near desperate fishing
expedition just got a
whole lot more interesting.

Bloody hell.

Captain, how are we sir?

Lane: Just fine, just fine.

Gordon: My pilot and
fishing guide is local
legend Lane panepinto.

Lane: Let's go see if we
can get these big fish man.

Gordon: Yes sir.

Our destination is 40 miles
offshore to the eastern
most point in Louisiana,

to an uninhabited chain of
islands marking the boundary
of chandeleur sound.

Now how long have
you been flying?

Lane: We've been up about
45, 50 minutes into the wind.

Gordon: You've been flying
only for 45 minutes?

Lane: Right, yeah.

Gordon: Is that all
you've been flying?

Lane: Well I read
the book last night.

Come on. I'm good.

Gordon: You're good?
Lane: (Bleep)!

Gordon (over radio):
Can I, can I do anything?

Lane (over radio):
No, just hang on.

Gordon (over radio):
Hang on. Oh (bleep).

Lane: Yeah.

Gordon: The barrier islands
have been battered like
much of this coastline,

and they'll likely
be gone within decades,

but for now it's said to be
the best fishing in the Gulf.

Lane: Here we go.

Gordon: Wow.

That was a smooth landing,
as smooth as my butt-cheeks.

Gordon (over radio): My god,
this is so beautiful Lane.

Gordon: God, we are
in the middle of nowhere,

Lane, look at it.

You turn around and look,

it's just water and
water and water.

What kind of fish do
you think we'll catch?

Lane: Probably more redfish
right now than anything,

but we may get in some
nice trout also, you know.

So we'll see what happens.

We're just going to take
what the good lord up
above gives us, you know.

Gordon: Yep. I am so
keen to catch something.

A redfish would be a dream.

After another
hour of casting,

I'm both desperate
and determined.

I can't disappoint Eric
and the first responder
guests at the big cook.

Have you ever gone out
and not caught anything?

Lane: They're here.
We've just got to find them.

Gordon: Come on baby.

Everyone here is
sure the fish are biting,
but it just occurred to me,

what if we're the bait?

Lane, what is that?

Lane, what's that over there?

Lane: That looks like a
shark to me, I don't know.

Gordon: A shark.

Look at the
size of the thing.

I'd say we need
a bigger boat.

But we don't
even have a boat.

Gordon: Food. Oh boy.

Lane: Don't let me catch the
first one on you there Gordon.

Gordon: Thankfully
the shark appears to have
found tastier prey elsewhere.

It's a good thing,
if it got any closer,

I was going to fill my waders.

Lane: Oh!
Gordon: You got it?
Lane: Got it.

Gordon: What is it?
Lane: Nice trout. Oh!
Gordon: That's a beauty.

Lane: Woohoo.

Gordon:
Wow, and look at that,
there's yellow inside.

Lane: Yellow mouth,

that's what we call
them, yellow mouth trout.

Gordon: Lane lands a
beautiful speckled trout.

I've fished most of the day
without as much as a bite,

and I've got
full on fish envy.

Suddenly I get a
very big nibble.

Ooh, ooh.
What was that? What was that?

Lane: Something was
going after your lure.

Gordon: What was it?

Oh (bleep).

(Bleep).

Did you see that turn around
at the last minute there?

Lane: That was big,
whatever it was.

Gordon: What the
(Bleep) Was that?

Lane: Some love,
show me some love.

Gordon: I don't want a lot
of love, just a little love.

Come on baby.

I can't go back to
Eric empty handed.

Come on man.

Just give me a trout,

give me a redfish,
give me anything.

Lane: Well, you're
getting something there.

Gordon: Yep.

Lane:
There you go.
Stay with him.

Get him in the net,

get your net,
get your net, get your net.

Get him in that net
before he get's off.

Gordon: (Bleep)!

Lane: Yeah!

Gordon: Woohoo!

Lane: God, that lure
came right out of his mouth.

You see what I'm saying?

That net's your
best friend brother.

Gordon: Man, boy you said,
get it in there quick.

(Bleep). Woo!
Finally! Oh ma!

Lane: Watch he don't,
watch he don't shake,
he's going to shake.

Gordon: Oh my god.

Lane: Watch he don't shake,
watch he don't shake,

he's going to shake.

Gordon: I (bleep) Love you.

Oh bam!

Lane: Here we go,
that's chandeleur island
trout at its best.

Gordon: Good job. Man.

Now making my
way further inland,

I'm reminded yet again
that everything I see is

within that flood zone.

There's no telling if and
when all of this in front
of me could be lost at sea.

But for now, this is
where you'll find the best
freshwater ingredients,

in the surrounding
ponds and marshes.

So I'm meeting with
two seafood restaurateurs who
have promised to teach me all

there is to know about a
Louisiana staple, crawfish.

How are you both?

What a journey.

How are you?

Tieng: How you doing chef?
Nu: Hey, how are you doing?

Gordon: How are you darling.

Tieng: This is my cousin nu.
Gordon: Good to see you.

Tieng: We kind of have
a little set up here for
you for a little crawfish,

how we normally do
it in the backyard,

but of course this is
kind of our backyard.

Gordon: Right.
Tieng: But before then,

we've got to go
get the crawfish.

Gordon: We haven't
got them yet?

Nu: Not yet.

Tieng: No.
Gordon: Where are they?

Tieng: That's what
I need you for.

Gordon: They're out there?
Tieng: Yes sir.

Gordon: Wow.
Tieng: Let's go.

Gordon: So how many
traps are out there?

Tieng: Roughly about
900 traps Gordon.

Gordon: 900?
Tieng: 900.

Gordon: Are you kidding me?

Tieng: I'm running about
three, you're doing the rest.

Gordon: 900?

Tieng: That's it.
Captain wilbur.

Gordon: Wilbur,
good to see you. Let's go.

Tieng: Let's go.

Gordon: How old were you
when you first started
fishing for crawfish?

Tieng: I would say probably
like seven or eight.

Gordon: Seven or
eight, amazing.

Tieng: That's the
only thing we know how
to do in the summer.

I was born in Vietnam.

My whole family
as a refugee kind
of left the country,

I don't remember
much of it at all.

But as a child,
this was what we
did, catch crawfish,

and we enjoyed
every bit of it.

Gordon: The good old days.

Tieng: Yeah, the good old days.

I'm going to load
this first one right here.

Gordon: This first one here?

So, lift them up.

Tieng:
Lift them up,
kinda empty it.

Gordon: There's not that many,
you know, little ones go back.

Tieng: Got the
next one coming.

Gordon: I'll get this one.

Tieng: You're going to get it?

Let's go.

Gordon: If you don't mind.

Here we go.

(Bleep) It's
(Bleep) Empty man.

What the (bleep)?

Tieng: It's not an easy
business there ramsay.

Gordon: So far no good.

This is one ingredient
I was banking on,

and if the next row of
traps don't improve,

we're not eating.

Bloody hell.

(Bleep) Man. Is that it?

Kinda empty it.

Gordon: There's not many,
you know that?

I'm in the marshes of
south Louisiana with
local viet cajun tieng.

We're collecting
crawfish traps,

and so far the haul is
as bad as my language.

(Bleep)!

These are (bleep) Empty man.

What the (bleep)?

Tieng: It's not an easy
business there ramsay.

Gordon: But as we get
further into the marsh, the
traps begin to fill up a bit.

Tieng: There you go.

Gordon: It's fine
that size, no?

Tieng:
Yeah, that's the perfect
size to (bleep) Eat right there.

Gordon: 900 of these
(Bleep) Things?

Tieng: Yeah.

Gordon: Whey!

Tieng: These are a really
good size right now.

Are you enjoying
it so far Gordon?

Gordon: I love this.

Tieng: There you go,
now you're getting
a little bit better.

Gordon: That's 900
pots on a daily basis.

Now we've done a handful.

The yield is there,
but my god you've got
to work with your back.

Tieng: There you go.

Gordon: There's some
big ones in there.

These are big.

That was a slow start,

but a very strong finish
and we got half a basket full.

So in there first off
we've got lemon, garlic...

Tieng: That's all base.
Gordon: That's your base.
Tieng: That's all base.

Nu: Here we go, this is
our Louisiana seasoning.

Gordon: All that?

Nu: All this.

Tieng: Roughly about
20 pounds of seasoning
that's going in this baby.

Gordon: All that seasoning.

Nu: All this, yes.

More salt, there you go.

Tieng: I'll take this.

Gordon: So...
That is crazy.

Nu: It's a lot of
seasoning, yeah.

Gordon: More seasoning?

Tieng: This is cayenne pepper.

Nu: Be careful.
Gordon: All of that?

Tieng: All that.
Just all of it.

Never enough seasoning.

Gordon: You're crazy.

My goodness me.

Look at this thing.

It's like Harry Potter
meets Louisiana.

Bring that up to the boil?

Nu: Yeah, let's bring
it back to the boil.

Tieng: Something
about the south,

if you don't,
if you under-season
it and don't have a bite,

they just
won't eat it.

Gordon: I can promise you
that is not under-seasoned.

Oh my god.

If the heat doesn't kill the
crawfish, the seasoning will.

Tieng: So this is pretty
much the crawfish
that we've just caught,

washed and pretty much
now we're going to
just dump it in there.

There you go.
The whole thing.

Gordon: Wow.

And you leave it
to soak so all that spice
absorbs through the tail.

Tieng: In the head.
Nu: In the head.
Gordon: Oh, in the head.

It's amazing the way
they changed color.

Nu: Yeah.

Gordon:
The very well-seasoned
pot hits a rolling boil,

so we kill the flame and
after a quick 20 minute soak,

we're nearly ready
to tuck in, but first,

nu shares her secret
recipe she often uses
to finish the crawfish.

Nu: This is our
butter garlic sauce.

It has cajun spice,
some celery seed,
some lemon pepper.

Gordon: That is delicious.

Nu: Yeah, with
a lot of garlic.

Gordon: So I've never
seen this style before,

so what would you
call this style?

Tieng: The viet-cajun.

Gordon: So it's a
sort of cross between a
vietnamese and a cajun?

Nu: Yes.

Gordon: So far I've
learned cooking crawfish

viet-cajun style means
when it comes to seasoning,

you can't be shy.

Apparently that applies
to eating them as well.

Tieng: Oh man.

Nu: And then you
start enjoying the head,

this is the best part here,
so I use my nail.

(Sucking)

That's the best part
and that's how you do it.

Everybody eats it differently.

Tieng: Well with me, I just...

I'm a guy so I get
down and dirty with it.

Nu: That's where
all the flavor is.

Gordon:
You're chewing the head?

Tieng: Yeah. And then.

For me I just pop
it in and take out
the meat right there.

Gordon: And push the end.

Tieng: Suck out
the meat, that's it.

Gordon: I'm going to go
your way, in there like that.

Nu: See how the crawfish,
you cook it and the meat's so...

There you go.

Tieng: Seems like you've
been here your whole life.

Gordon: Now I know why you
go through two sacks a day.

Tieng: It's like eating
candy, you pop it in
your mouth and just...

Gordon: Amazing.
Messy but delicious.

I love the take on it.

Now crawfish may not
look as glamorous as a
beautiful big lobster,

but here in Louisiana
they're a staple.

At the beginning
I thought it was too
heavy on the seasoning,

but at the end,

with that garlic and
that butter and that chili,

I may cherry-pick
some of those cool ideas

for the final cook.

My mouth is on fire.

Tieng take care bud.

Tieng: Thank you brother.

Gordon: I'm down to the
final day before I go head
to head against chef Eric,

and I'm not quite
feeling battle ready.

So I've enlisted the
help of a local forager,

who was raised eating
delicacies found in the

swamps of Louisiana.

Ponch how are you sir?

Ponch: Hey.

Gordon: Man, what a journey.

Are you good?

Ponch: Yeah, yeah,
welcome to paradise.

Gordon:
Thank you man, pleasure.

Ponch: You made it, huh?

Gordon: Just.
This place is extraordinary.

Ponch: You haven't
even seen any of it yet.

You've just been kind
of seeing the top end of it,

but we're going
to get down into there.

Gordon: There's even
more magical ingredients
somewhere in there.

Ponch: Exactly.

Good thing about Louisiana,

we like to eat,
like to have a good time,

we like to show
off for people,

and there's something
to eat everywhere.

Gordon: Dangerous?

Ponch: It is dangerous,
a lot of alligators
on this property.

They're typically
not aggressive.

Gordon: Right.

Ponch: But we need
to give 'em a wide
berth if we see any.

Gordon: Are you armed?

Ponch: I've got a knife.

Gordon: Right.

Ponch: Is that good enough?

Gordon: Yeah,
I've got my knife, yeah.

Ponch: Right.
Gordon: Fingers crossed.

Ponch: Yeah, I didn't
bring a shotgun,

but I thought about
you ahead of time;

we got you some waders
right over there.

Gordon:
Cheers, bud. Thank you.

Chest waders, helmet,
knives and atv's;

I've never felt so prepared
for a forage in all my life.

Ponch: Are you ready?

Gordon: Yes.

Ponch: Follow me.

Gordon: Nothing can stop me...

Except Louisiana mud.

Oh, bollocks!

I'm searching for
the freshest ingredients.

And maybe a tow truck.

Oh, bollocks!

(Bleep)!
It's (bleep) Down here, man.

Ponch: Yeah, you know?

Gordon: That was
not a good start.

Ponch: If you've
got any more boot,

now's the time to use it.

Gordon: Oh, no, no, no.

Trust me, they're already
full of mud already.

Ponch: Oh, man!

Gordon: That's it, that's it.

Ponch: Yeah, yeah, yeah.

That's good, that's good.

I feel like we've
done our duty here.

Well, we more or less
got him out right now.

Gordon: Gotcha.

Ponch decides it's
safer if we walk.

I hope the swamp rats
don't eat our atv's.

Ponch: This is what we call
cajun celery, or chadron.

Gordon: Oh, that's edible?

Ponch: Yeah, yeah.

Yeah, chadron they call it.

In england,
it's bull thistle.

So, you chop it
up and put it like with
vinegar, salt and pepper,

just a little simple
salad like that.

Gordon: Wow.

That does not look
edible does it?

Ponch: No, it doesn't.

I guess that's
the idea of the plant is
trying to make itself seem

as unedible as possible.

So, you ready to
tackle this beast?

Gordon: Yeah, so.

Ponch: Alright,
off with its head.

Gordon: (Bleep)

They are sharp, aren't they?

Ponch: Huh-huh.
You gotta want it, man.

Way down there.

The more you get,
the more we can eat.

So, now you can semi-safely
pick it up from the bottom.

Gordon: Wow.

Ponch: And whack all
those spines off it.

Gordon: Bloody hell.
That's incredible.

Ponch: Yeah.

Light on flavor, but it's
watery like that, it's crisp.

It's got those same
veins running through it.

Gordon:
Certainly now, starting to
look like a head of celery.

So, you'd eat this
traditionally in a salad?

Ponch: Huh-huh. Yeah.

Gordon: Wow, it's
very watery, isn't it?

Ponch: Huh-huh.
Watery and crispy.

It's got a bit
of flavor to it.

Gordon: It's almost
like a cucumber as well.

It's got that cucumber.

Ponch: Huh-huh,
you're right.

A lot of edible things
outside that you'd eat
if you were really in a pinch.

Alright, we'll not
get too full on that.

We're after a few more
things down there in the swamp;

I want to surprise
you with this one.

Gordon: Now, this
is swamp swamp.

Ponch: Yeah, this more
what you're expecting when
you come to Louisiana, right?

Gordon: Yeah, crazy.

Ponch: Kinda watch
your step through here.

The other thing we're looking
for in here is mushrooms.

Do you eat mushrooms?

Gordon: I love mushrooms.

Ponch: Good, good.

These are some
real tasty ones; They're
oyster cluster mushrooms,

the ones we're
looking for in here.

It's getting real dark.

Let's hurry up and see
what we can do here.

Gordon: There's gotta
be snakes in here.

Ponch: Oh yeah.

Nothing you can do about it.

We can't ask 'em to move,
we're in their backyard.

But the good thing is, the
water is still plenty cold.

Gordon: Gotcha.

Ponch: And so, reptiles
and amphibians are
gonna not be too spry.

Gordon: Louisiana's humid
climate means mushroom hunting
happens almost year round.

Ponch: So, what we're looking
for is the oyster clusters.

They're gonna be
white, fan shaped.

Gordon: Gotcha.

Ponch: Yeah, yeah, look, look.

Alright.

Gordon: You got one?

Ponch: Now we got
something going.

Gordon: It's like
a little cluster.

Ponch: These are some
pretty young ones,

just came out a
couple of days ago,

and you can
see these are wadding
out just a little bit,

and they've lost that color.

They're turning a bit brown.

So, these aren't the
biggest ones, but you
wanna try one right now?

You like 'em raw?

You like mushrooms raw?

Gordon: Yeah, I love raw.

Ponch: They've got a
real good flavor to 'em.

Gordon: They taste peppery,

with a hint of apricot,
and give me some ideas for

tomorrow's big cook.

Really good.

That is a shock for me,

just the natural
raw flavor of that.

Yeah, it's almost like
multiplied by ten, in terms of,

and they're not
even cooked yet, so.

Butter in a cast iron pan,
shallots, garlic, and thyme.

Oh my god.

The sun now finally set,

we have one last
ingredient to forage.

And this one is best
found after dark.

Ponch: Yeah, we're gonna
be looking for bullfrogs.

If you're talking about
stuff that's out there,

good to eat and free,
it's hard to beat frogs.

Gordon: Ponch says this
here is good old fashioned
Louisiana frogging.

This time of year
is when the bullfrogs
come out of hibernation,

and their legs
are a local delicacy.

Ponch: The general
idea is you shine
that light out there,

you're looking for
the eyes of the frog.

But sometimes,
you see its belly or,

kind of, a chin showing up.

Hey, look, look!
Hey, I see some.

You see 'em?

Gordon: No. Is that a frog?
(Bleep) Yes.

Ponch: Keep your headlight
on his eyes, don't move,
don't move.

Gordon: Oh, there's two.

Ponch: Two of 'em.

Hey, you want to
go for the two-for?

Gordon: Where's the
(Bleep) Alligators?

Ponch: Oh, right
under the boat.

They agreed not to
mess with us on this one.

Put your sleeves up.
You got gloves on still.

Gordon: I know. Really?

Ponch: You wet them
gloves, I'm going home.

Gordon: (Bleep)
What's wrong with you?

Ponch: I'm messing with you.

Gordon: (Bleep) Seriously?

Ponch: Alright now look.

Alright, if you're any good,

grab 'em aggressively,
catch 'em by the fly.

Gordon: Just at the
top of the head?

Ponch: Huh-huh.
There you go.

Basket right here.

Oh, nice, nice.

Gordon: That's a big one, man.

Ponch: Yeah, check him out.

Gordon: (Bleep).

Ponch: Big old fat legs
like we were talking about.

There's a lotta good
leg meat right there.

Gordon: Yeah, look at that.

Oh, (bleep) That one's...

Ponch: Uh-oh, get that one!

There you go.
There you go, good.

I'm bringing you
along all the time.

Two-for-two partner!

Gordon: Now, frogs
legs are on my menus,
especially across Europe,

on all the restaurants.

A huge delicacy.

So nice to be out here
in the wild and actually
catch your very own.

These things are
beautiful though.

Do they get bigger than this?

Ponch: Oh, a hair maybe
but that's a pretty darn
big frog right there.

(Smooch)

Gordon: Let's go.

It's so hard to see, look,

they're same color
as the lilies.

All I need now is
a (bleep) Alligator
to pop up and eat it.

Ponch: I can't see 'em,
you need to get closer?

Gordon: A touch more,
a touch more.

Ponch: Yeah.

There you go,
three in a row, man!

You're a natural.

Gordon: (Bleep).

Who knew I was
a frog whisperer?

I could stay here all
night, but I've got
a job to do tomorrow,

and right now I've got the
oddest list of ingredients,

this side of Hogwarts.

I can't wait to taste them.

It will take some real
magic to pull it all together.

Gordon: Five days ago,

chef Eric cook sent me deep
into the Louisiana bayou.

I've faced down sharks,
gators, giant bullfrogs,

crawfish and rats
the size of a hog.

Eric!

Eric: Hey-hey,
good to see you.

Gordon: Likewise, man.

Eric: Good to see you made
it back alive, in one piece.

Gordon: Just.

Eric: Just one piece.

Gordon: You've started
already, right?

Eric: Oh, I got a
jump on you, you know?

I was waiting for you but...

Look at that.

Gordon: Wow, so you're
literally toasting that off.

Eric: Oh, absolutely.

Gordon: Oh, what a week.
What an incredible week.

I understand now.

Eric: You understand the
diversity a little bit?

Gordon: Incredible.

From the chandeleur islands
to the middle of the swamp.

The bullfrogs.

Eric: Oh man, amazing huh?

Gordon: And the nutria,
by the way, oh my god!

How big are those things?

Eric: They get big.

Gordon: Honestly,
they're like black labradors.

Eric: Oh yeah, with those
big gnarly teeth in the front.

Gordon: Bloody tasty though.

I've swam with sharks,
I've dodged the alligators.

And after surviving
an experience and all that,

I strongly believe
that I'm set up for

this amazing cook.

Eric's a talented,
incredible chef,

so fingers crossed.

I just wanna get that roux
on and get that thing dark.

Dark and smoking.

This roux will serve as a
hearty base for my gumbo.

If the roux is wrong,
my gumbo won't be right.

Eric: Are you doing
a gumbo, already?

Gordon: I am.

I'm cooking that out.

Eric: That's a good color.

Look at that.

Gordon: I mean, I've never
taken a roux this dark.

Like a drill instructor,
Eric has led me through
my basic training.

Now, we're going head
to head, to see who
makes the best roux.

Eric: Now, I'll tell you,

getting that roux that
color is what you want,

you know, that almost,

you know, fudge like peanut
butter color and depth.

Whole different level.

And now you're doing
something different than I
am, right, on your gumbo?

What you got going on?

Gordon: Chicken and andouille.

Eric: Yeah, I'm gonna do
wild boar and homemade venison.

Gordon: I can learn the
ingredients fairly quickly,
but according to Eric,

the secret to gumbo isn't
what you put inside;
It's what inside you.

Eric: Gumbo changes block
to block, everywhere
in south Louisiana.

When you find that
you get that smell,

you get that love,
feel that soul right?

And that's what we
talked about when we're
doing these dishes,

when we sent you out
earlier in the week.

Gordon: Well, you said
"understand it" didn't you?

Eric: Right.

You gotta feel
it in your soul.

Now, I've something
I wanna show you.

Gordon: That's beautiful.

Eric: Isn't that gorgeous?

These are nice, this
is a select crab.

Gordon: Are they
from the Gulf?

Eric: Yeah.

Well, these are right
out in these marshes.

Gordon: So, the meat
you're gonna take out
of the claws, right?

Eric: We're gonna stick in
all in here, just like this.

Gordon: So, you keep
the whole thing whole?

Eric: Just like this.

We're gonna start
with redfish coubion.

I mean, look at that guy.

Look at that fish.

Gordon: That's beautiful.

Eric: I mean, that's all
spotty tail right there.

Gordon: Love that.

Eric: You've got
those beautiful frog
legs over there.

Look at the meat how tender
and white and delicious.

Gordon: Yeah, I'm gonna dust
in a little bit of flour,

and a touch
of paprika, cayenne.

They need a little
bit of heat in there.

Eric: Spectacular, huh?

You know, folks tend to
over think the ingredients
that we have down here,

and sometimes you just let
'em speak for themselves.

You know what I mean?

Gordon: Absolutely.

So, you've stuck the whole
redfish on there like that?

Eric: I did, yeah.

Gordon: Wow. That's beautiful.

Eric: Now, look at
those guys, huh?

Gordon: I was just amazing
at the size of the bullfrogs.

Eric: This is all
beautiful, but I've noticed
no nutria on the menu, huh?

Gordon: It's a tough one.

It's a tough one.

There's that little
bit of skepticism still
going on in terms of...

Eric: Rat in the kitchen.
Gordon: So, rat in the kitchen.

This trout hasn't got
anywhere near the strong
hold the redfish has,

so I'm gonna
start cooking it in these
incredible satsumas, okay.

Eric: That's the way to do it.

Let it all just
speak for itself.

Gordon: So good.

Eric: Satsuma
and blood orange.

Gordon: If you give me the
little clue, trust me, I'm
gonna piece it together.

Eric: I think I
gave you too much.

Gordon: Huh? Oh, stop it.
Come on.

Eric: I'm mad now.
Gordon: Really?

Eric: No, I'm not mad.
Gordon: Come on.

Eric: I'm not mad at all.

Shrimp. Shrimp.

Gordon: Our dishes nearly
complete and just in time.

Hi guys.

Ladies, hello, welcome.

Man: Hey, hey, hey.

Gordon: The guests
have arrived.

Thank you, good to see you.

Hi sir, how are you?

Madam, how are you?

A group of home grown
first responders.

These volunteers
rescue storm victims,

often giving supplies
and food to those in need.

It's an honor to
cook for them.

But I'm feeling the pressure
to deliver those home cooked
cajun flavors they deserve.

Eric: You know, what
better than this?

You know, get a bunch
of folks together, cook
'em a home cooked meal,

that's the Southern
hospitality.

We're lucky we have
such a great community
round here, right?

Gordon: They're
all in one, right?

Eric: That's it, cause
we're all spinning around the

big planet together, right?

Gordon:
I'm gonna quickly sauté
off those oyster mushrooms.

I literally found them
in the, sort of, right in
the middle of the bark,

and a little
cluster underneath.

But I'm gonna use
that bacon fat,

with a little bit of a
garlic, and that's me.

You good?

Eric: I'm good.

I think my barbecue shrimp
are there; I'm liking
the way they're looking,

like the way they're tasting.

I know, this gumbo's ready.

Gordon: Can you imagine all
those marines now saying,

"why didn't you cook
like that for me?"

Eric: I bet a lot of 'em
are right now.

They're saying,
"where was that when
we were overseas, man?"

Gordon: That is it, look.

I'm gonna sprinkle them over.

Eric: Oh my goodness, yeah.

Gordon: And just
knock them over.

Oh my god.

And that finishes off my
cassoulet of frogs legs.

Eric: Yep. Excellent job.

I feel good about it.

Gordon: You're
one tough (bleep)!

Putting the finishing
touches on my gumbo,

we're nearly ready to
serve up this cajun feast.

But I've got one last play
I think will even the odds.

I just hope Eric
will go for it.

Gordon: Under the
direction of chef Eric,

I've learned how to thrive
off the ingredients found

in the hostile
wetlands of south Louisiana.

Eric: That's a good color.

Look at that.

Gordon: I mean, I've never
taken a roux this dark.

And while I appreciate
his guidance, he's
ex-military on a mission.

So, I've got one last tactic
to level the cooking field.

Eric: I'm good, how are you?

Gordon: Yeah, all good.
That looks amazing.

Eric: Looks good, huh?

Gordon: Right,
a quick suggestion.

You're competitive.

Let's switch these out.

Eric: The old switcheroo.

Gordon: Can we stop it?

Yeah, but they
know you, they don't know me.

So, what do you reckon?

Eric: Yeah, let's do it yeah.

Gordon: Pass me
that ladle please.

You good?

Eric: I'm ready.
Gordon: Let's go.

Good luck.

Eric: Good luck.

Gordon: Okay.
So nice to see you all.

Eric: How's everyone doing?

Man: Doing great.
Eric: Excellent.

Gordon: Now, in here we have
a venison and wild boar gumbo.

A beautiful trout
that has been grilled,

finished with a
satsuma beurre blanc.

And then my
bullfrog frog legs,

finished with a cassoulet
over an intense heat.

Enjoy!

Eric: I've got a
chicken andouille gumbo,

whole roasted
chicken, fresh picked,

local meat andouille.

Deep, deep dark roux.

Trinity of course.

On the end, I've got
a whole redfish coubion,
whole blue crabs, cracked,

seared down the sauce, local
Gulf shrimp, charred lemon
squeezed on top of that

beautiful tomato sauce.

At the very end, we've
got a New Orleans style,

or a south Louisiana
style barbecue shrimp.

Something you can just dig
your hands into and get
dirty, and peel and eat.

Enjoy y'all.

Man: We can do that.
Eric: You got it.

Gordon: Nice to see you all.
Please enjoy.

Eric: Y'all enjoy.

Gordon: I've served Eric's
venison and wild boar gumbo,

while he served
my chicken andouille.

And once this group digs
in, I like my chances.

What an amazing table.

Eric: Yeah, what
a great group.

Gordon: Fantastic
first responders,

but just think what
they've done over the

last two decades,

dealing with some
of the torrential,
horrific storms.

Man: Heavenly father,
bless this food we're
about to receive.

May it nourish our body.

Lord, thank you for the
opportunity to be here, to be
able to taste some wonderful

food for two
world class chefs.

On this amazing honor.

In Jesus' name, amen.

Group: Amen.

Man: Now we can eat.

Man 2: Boys, this is
gonna be better than them
mre's that we're used to.

Gordon: Starting the
meal with a blessing,
seems a fitting gesture.

Woman: That's a good
looking roux right there.

That's all I'm saying.

Eric: Look at them,
getting down now.

Gordon: Because watching
them tuck into Eric's dishes,

I feel like I'd better
start praying myself.

Now, look what they're
doing to those shrimp.

They are devouring
those things.

Eric: Look at them
looking for the eyeballs.

That's the dead giveaway.

Gordon: For now,
we'll enjoy the silence that
accompanies our cajun feast.

Eric: Cracked that crab?

Gordon: He's cracking
them with his teeth.

Eric: Bit it with his mouth.

He just bit it right off.

It's a tough table.

Gordon: It's a very
tough table, especially
with teeth like that.

Eric: Alright, let's find out.

Gordon: It's very quiet here.

What happened?

Woman: Very good.
Gordon: Very good.

Shall we start with the
shrimp and the frogs legs?

How were they?

Woman: The frogs
legs were really good.

Eric: How do you feel
about the old barbecue
shrimp down there,

with that charred lemon?

Man: The shrimp were great.

They were a little
hard to peel, but the
taste was awesome.

Eric: Yeah, good Gulf shrimp.

We'll call it even,
we'll call it even.

Let's get to the fish.

This is what we got here.

How about that redfish?

Man: This was great.

Everything in it,

the crabs,
the shrimp, the fish,
was really seasoned nice.

Woman: But that was amazing.
That was amazing.

Gordon: Oh, the trout.

Eric: I should never have
given you the damn satsumas.

Gordon: You gave me the keys.

Eric: I should have
just lied to you and
threw 'em on the ground.

Gordon: I was shocked
when Eric said, these
satsumas are local.

I said, "really?"

I started tasting them,
the strength of them
was just incredible.

That's two all, and we're down
to our final dish: The gumbos.

While I feel I've captured
the essence of that
dark, thick cajun roux,

I have no idea who'll
come out on top.

The jarhead, or the forehead.

Two gumbos.

How as the venison
and wild boar?

Man: Awesome, first class.

Woman: A little spicy though.

That one had a
lotta, lotta heat.

Gordon: But a little
bit too much spice, or?

Woman: I think it
was a little too much.

Eric: Too much spice?
Woman: Kinda salty.

Eric: The chicken andouille
what do you guys think?

Woman: That roux was, yeah.

Man: That was on point.
Deep flavors, man.

Eric: On point?

Man: It had a little heat.

That's what we like down
here in south Louisiana.

Eric: I dropped this
one off, didn't I?

Didn't I drop this one off?

Gordon: You dropped it off.

The chicken andouille
was my gumbo.

Eric: We switched.

Man: That kinda reminds me of
mama's cooking right there.

Gordon: Oooh! Wow.

Man: I don't know what
you wanna do with that.

Gordon: I'll take that.

Eric: So, what do you think?

You know, he spent the
week out in here in the bayou
down here in south Louisiana,

do you think he's
got the grasp?

Man: I think he's got it.

Man 2: He figured
it out so fast.

Gordon: Can I come back?

Man: Of course.
Woman: Absolutely.

Gordon: I've had an amazing
week so I couldn't think

of a more fitting
table of guests today.

You're there, in the eye
of a storm so, thank you.

Woman: Thank you.

Gordon: From the bottom of
my heart, continued success
and gratitude for all you do.

And you, great job, buddy.

Eric: My pleasure.
Great job! You nailed it.

Gordon: Alright,
I'll see you in Scotland
next time round.

Eric: Yes, sir.

Gordon: You ready
for Scotland?

Eric: Oh, am I ready?
I'm absolutely ready.

Gordon: You think
you can handle it?

Eric: Absolutely,
I can handle it.

Gordon:
Thanks guys, take care.

Don't forget to send me
that recipe for that gumbo.

Eric: No.

Gordon: This past
week has really taught
me a lot on how to survive

off this incredible land here,

in Louisiana,
especially across this
very fragile ecosystem.

And these hearty cajuns
have not only survived but
thrived whilst doing it.

And trust me,
at the same time,

they're enjoying
every minute of it.

And on that note,
I'm off for my next adventure.

Captioned by cotter
captioning services.