In this episode, John visits the famous Tony’s Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful Gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous Backed Gasperou like Leah’s mother used to make on special occasions. Then Leah teaches John how to make her famous Turtle Stew. Later John is joined by outdoorsman and seafood wrangler extraordinaire, Rick Phillips and cooks a Fricassee of Gaspergou. Then later both make a Rice & Tomato-Stuffed Carp. After a hard day of cooking, John and Rick share a Bayou Bloody Mary with friends.