Sponsored by TABASCO.
In this MUNCHIES special, host Matty Matheson travels to New Orleans to meet the people who make TABASCO Sauce and sample the creative ways chefs use it in their kitchens.
He starts off at Bonafried, a food truck that uses hot sauce to make the best fried chicken and locally renowned "Tennessee Hot Chicken." Later, at Pêche Seafood Grill, Matty works alongside award-winning chef Ryan Prewitt to prepare a fish head in a flaming sauce. The next stop on Matty's spice trail? Chef Alon Shaya takes him fishing—at dawn, no less—in the Gulf of Mexico. Afterwards, they use their catch to prepare a meal using only local Louisiana ingredients.
Fresh from his culinary adventures (and the bracing ocean air), Matty heads over to the TABASCO headquarters on Avery Island. TABASCO made its debut in Louisiana in 1868, giving this tried-and-true sauce a more storied (and sizzling) history than many spicy newcomers. Avery Island is also the place where the pepper seeds for TABASCO are grown, where the "mash" (a mix of finely ground peppers and salt) ferments, and where the sauce is left to mature in large wooden barrels.
For Matty's final bayou adventure, the Canadian chef prepares his own version of Gumbo, the classic Louisiana fish-and-meat stew. Nobody in Louisiana is a stranger to spice, but everyone who samples Matty's Gumbo is glowing and perspiring—and this time, it isn't because of the hot summer weather.