An Italian Reviews the BEST Food in New Orleans!

So we're at the Creole House, we're going to try a lot of really amazing things. Are you ready, Amore? Yes. All right. All right, this is fried alligator, I gotta say. Fried alligator, your first time. First time, fried alligator. To New Orleans. Oh, you're just gonna jump right in. To New Orleans. Oh no, New Orleans. New Orleans. I don't know why I said New Orleans. To New Orleans. No way, you like it. You always know how to serve this stuff. Now with marinara, with just a little bit of the lemon. Let's say with just the lemon, like the Italians, it tastes a little bit fishy. It's not chicken like everybody says. So it is a little fishy. I think so. If you were going to pick the snails from Paris or the alligator from New Orleans, which are you picking? 100% alligator. Okay, so approved. Approved. New Orleans, you're already on the top. Hey fellas, so after eating a little bit of chicken, it's that alligator don't taste the fish. It was some shrimp, so they grabbed, I think, some flavor. But the alligator tastes like Jessie said. Popcorn chicken. Popcorn chicken for me. Welcome down to New Louisiana. So we got you this sampler, Amarnit, so you can try four of the classics in one. So you've got jambalaya. This? Yes. Beans and rice. That's red beans and rice, gumbo, and then crawfish atzupe. And this is? This is your pastalaya. Yeah. All right. Jambalaya pasta. Let's go back to the original of mine. I always eat this. Jambalaya. Yeah. Jambalaya, I think, is my favorite. Jambalaya is still my favorite. I love jambalaya. Red beans and rice. Wow, this is the best rice and beans I've ever eaten. It's so good, right? With this onion, it is like so, so flavor. I can live with just this. I agree. I agree. I can live. And this is? The gumbo. The gumbo. So what is this? Jambalaya. Oh, gumbo, jumbo is two different. So all the times you keep saying gumbo, do you mean jambalaya? I thought so. I was like, when have you ever had gumbo? I know you've had jambalaya. I've never had this. Yeah. So this is, the rice is jambalaya and the gumbo is the soup. And what is the, oh, the difference is a soup. Yeah. I mean, there's other flavors and stuff in there too. Okay. Gumbo. Wow. Wow. Tang off the tang. Spicy a little bit. Yeah. I don't remember to have before. I don't think you have. I always have this. Yeah, I know. Okay. Now you've got your crawfish etouffee. This I never had before. This is a Michelin star. Really? Okay. So what's your favorite out of all four? Give me a ranking. Number one to number four. Impossible. This is the triple four. The triple four. Why? Three star Michelin. Triple four. Triple four. This is a triple four. I never give Michelin into my ranking. Never. This is your first. This is my first Michelin. Since you're super qualified for that. Michelin stars. Okay. Wow. Okay. Okay. Now the pastalaya. And now the pastalaya. I had before, I remember the pasta said, oh, this is the best ever. And you told me, oh, this is pastalaya. I didn't know about it, but apparently there is jambalaya pasta. Here it is. That's a happy face. That's a happy face. Best pasta in America. What? Amore. Don't go crazy. Best pasta. Of course. In America. That's how we make pasta here at the Thank you. Thank you so much. This is amazing. You see, everybody agree. Not really. The pasta is not overcooked. Oh, it's not? No. Oh, great. The best pasta in America. Unless you put the food here down. This is the place. So you're okay with the parmesan on the It's a 10 out of 10. 10 out of 10. I don't care if it's parmesan. Rules are meant to be broken. Only in New Orleans. Louisiana, look what I got. Crawfish. Crawfish. You know how to do it? Yeah, I know how to do it. Do you know why? Why? Because these guys, we have it in Italy too. You have that in Italy? Yeah, everybody have it. You do this. Okay. And then you pull. Probably it's different cook. Wait, you don't have to pull. You. Oh, okay. Okay. Okay. Listen. I always broke it open. Oh, no, you pull like that. Okay. Fantastic. And then? And then the head. Are you okay? In Louisiana, they put a lot of spice. Respect all over the world. So it's a great, great, great. I want to see you do another one. First tuck. Okay. Oh, this one's smaller. That's probably the difficulty. I always broke open the tail. Wow. Okay, you're a professional. It's in your blood. And in Italy, we eat this like, we're fishing this in the hard rivers. Don't do it. It's illegal right now. Oh. Because everybody. Great. It's really spicy. I really want to try it. I'm so like. You're allergic. I know, but I really want to try it. It burns. Louisiana, you know what you're doing. By the way, I don't need to show you what place to go to buy or whatever. Any place in Louisiana is good. Probably some good, some bad. Right, right. But. Wow, that one's huge. You're a natural. I don't know. I told you. Fishing the rivers, they eat it right there. You grew up with seafood. I didn't. By the way, Louisiana. Peter. Hey baby. She wants her crawfish. It's too spicy for her. Ten over the ten. What is this? This is hush puppies. Hush puppies. Puppies. They're eating puppies. Like dogs. It's not puppy puppy. They're just called hush puppies. Oh, if it's a dog. No, it's not. I swear. I swear. There's chicken. Chicken. My God, what? They're just called hush puppies. What's wrong? What the hell is this? It's a hush puppy. Corn. It's corn. It's cornbread. Thank God. Thank God. Cornbread. Yeah. Are they good? I traumatized. Call it puppies already? No. This is a five out of ten. No. Oh, wow. This is good. Never mind. Go with your puppies. So they're good. Okay.