Jump in on Mardi Gras celebrations (even from afar) with favorites from New Orleans. Creole country native Chef Adam Lathan, who grew up on the Alabama Gulf Coast, shares secrets for great roux, po' boys and more with Fox News's Lilian Huang Woo.

Take a LISTEN:


Roast Beef Po Boy
The Gumbo Brothers
photo credit: Cheyenne Cohen



  • ½ Cup Sugar
  • 1 Envelope Sugar
  • 8 Cups AP flour
  • 3 Eggs
  • 1 Cup Evaporated Milk
  • 1½ teaspoon salt
  • ¼ cups shortening
  • Canola Oil
  • Powdered Sugar
  1. Pour 1½ cups of warm water in a mixing bowl. Add sugar and yeast in a large bowl and let sit for 15 minutes to activate the yeast.
  2. Beat the eggs and mix in the evaporated milk, salt, vanilla and add to the yeast & water.
  3. Mix in half the flour slowly and add the shortening. Add remaining flour and stir to combine
  4. Remove the dough and knead on a floured surface until the ball is smooth. Put the dough into a large bowl and cover with a towel. Leave it out at room temperature for 4-8 hours
  5. After the dough has risen, roll the dough out on a clean, flat surface and cut into 2-inch squares.
  6. Heat oil to 370 and drop in the beignets. Fry until golden (about 8 minutes) and remove.
  7. Toss in powdered sugar and serve warm.

    Battle of New Orleans by Nick Bennett (Porchlight)
    photo credit: Hanna Lee Communications

Battle of New Orleans by Nick Bennett (Porchlight)

2.5 oz Elijah Craig Small Batch Bourbon

.25 oz Simple Syrup

1 dash Absinthe

1 dash orange bitters

2 dash Peychaudes

Garnish with a Lemon Twist

Build all the ingredients in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and garnish.

Chef Adam Lathan
Chef and Founding Partner
The Gumbo Brothers photo credit: Liz Stelar

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