In this captivating episode of Diners, Drive-Ins and Dives, host Guy Fieri takes us on a flavorful adventure to explore the rich culinary traditions of Creole and Cajun cuisine. This time, we find ourselves in the Jefferson Park neighborhood of Los Angeles, a city known for its diverse food scene, and the destination is none other than Harold & Belle’s.
A Legacy of Flavor
Harold & Belle’s is more than just a restaurant; it’s a family legacy spanning over five decades. Established in 1969 by Louisiana transplants Harold and Mary Belle, the restaurant started as a dive bar offering classic Creole dishes like gumbo and Po’boys. Today, grandson Ryan Legaux carries the torch, maintaining the authentic flavors while adding his own twists.
A True Creole Experience
Creole cuisine is a rarity on the West Coast, making Harold & Belle’s a unique gem. With a last name like “Legaux,” Ryan’s Louisiana roots run deep, and so does his passion for Creole cooking. As Guy Fieri puts it, “You’re the real deal, brother.”
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The Heartwarming Gumbo
One of the standout dishes at Harold & Belle’s is their gumbo, a dish that Guy Fieri enthusiastically explores. The recipe begins with a rich seafood stock, followed by the holy trinity of Creole cooking: bell peppers, celery, and onions. “Have you ever heard the term filé gumbo? This is ground up sassafras leaf,” Ryan explains, adding another layer of authenticity to the dish.
Seasonings play a crucial role, with Creole seasoning, ground thyme, basil, parsley flakes, and more black pepper making their way into the pot. The roux, a thickening agent made from flour and oil, is essential for achieving the perfect texture. The gumbo also features boneless, skinless chicken thighs, beef hot links, diced pit ham, and smoked sausage. Blue crab is added for an extra burst of flavor, with shrimp joining the mix in the final stages.
Guy is visibly impressed as he digs into the gumbo, noting its “fantastic” balance of flavors and textures. “You pick up that seafood even though there was just a little bit of that blue crab,” he says, praising the dish’s velvety texture and rich taste.
The Essence of Étouffée
Next up is the shrimp and crawfish étouffée, a dish that showcases the depth and complexity of Creole cuisine. The process starts with a roux made from canola and olive oil, cooked to a peanut butter-like color. The holy trinity of bell peppers, onions, and celery is added, along with a plethora of seasonings: Creole seasoning, ground bay leaves, minced garlic, hot sauce, granulated garlic, paprika, cayenne pepper, ground basil, parsley flakes, and black pepper.
A unique twist in this recipe is the addition of tomato soup and shrimp stock, which is left to simmer for about an hour. Crawfish is then added, followed by a touch of cream of mushroom soup to enrich the gravy. The dish is cooled down and reheated to order, ensuring the perfect texture every time.
Guy’s friend Kim Gardner, a true Cajun, joins him to taste the étouffée. “There’s so much flavor going on in this,” Kim marvels, highlighting the dish’s deep, rich, and creamy profile. Guy emphasizes the balance of spices, calling the étouffée “fantastic.”
A Culinary Treasure
Harold & Belle’s has stood the test of time by sticking to traditional recipes while making thoughtful upgrades. “You’re sticking to the traditions, upgrading the program where you can, and you really embody this,” Guy commends Ryan, celebrating the restaurant’s dedication to Creole cuisine.