New Orleans isn't just a place where people eat. It’s a place where people live to eat. If you’ve ever flicked through public television channels on a Saturday morning, you’ve probably seen a 6'9" mountain of a man laughing, sweating, and whisking a roux like his life depended on it. That’s Kevin Belton. Honestly, if you want to understand the soul of the Crescent City, New Orleans Cooking with Kevin Belton is basically the holy grail of food television.
It isn't some over-produced, sterile studio show. It feels like you’re sitting at a laminate kitchen table Uptown while your uncle tells you why the "Holy Trinity" of onions, celery, and bell pepper is non-negotiable.
The Man Behind the Roux
Kevin Belton is a "gumbo" himself. He’s got French, Native American, African, and English ancestry. His mother’s family came from Martinique, and his father’s side settled in Bayou Lafourche. You can hear all that history when he speaks. He didn’t go to some fancy culinary institute in France. He’s self-taught. He learned by watching his mother and grandmother in their Uptown New Orleans home.
He started small. Scrambled eggs were his first "win" at age six. By 2014, he was a local legend on WWL-TV and eventually hit the national stage with his first big PBS series. He’s a big guy—literally—but his approach to cooking is surprisingly light and accessible. He always says, “Everybody says you make it look so easy. I tell them, no, it is easy.”
What Makes New Orleans Cooking with Kevin Belton Different?
Most cooking shows try to be "aspirational." They want you to buy expensive copper pots and find ingredients that don't exist in your local grocery store. Belton doesn't do that. He focuses on the "pantry of New Orleans." We’re talking about coffee, citrus, and whatever came off the boat that morning.
The show, produced by WYES-TV, isn't just about Cajun or Creole. It’s about the "melting pot."
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- Diverse Influences: He dives into German, Irish, Italian, and even Vietnamese flavors that shaped the city.
- The Set: They actually repurposed materials from older sets to create a Creole cottage vibe. It looks lived-in.
- The Vibe: It’s "Big Easy" personified. No stress, just flavor.
In one episode, he might be doing a classic Seafood Gumbo, and in the next, he's showing you how the Canary Islanders (the Isleños) influenced local stews. It’s a history lesson you can actually taste.
The Essential Belton Recipes
If you’re just starting out, there are a few "must-try" dishes he’s famous for. His Shrimp Remoulade is a masterclass in balance. It’s got that hit of horseradish and Creole mustard that wakes up your palate without blowing your head off.
Then there’s the Pecan Crusted Redfish. Most people overcomplicate fish. Kevin basically tells you to trust the nut. The pecans provide the fat and the crunch, the fish stays moist, and suddenly you’re a five-star chef.
Don't even get me started on the Bananas Foster. Most people are terrified of lighting their dessert on fire. He makes it feel like a backyard barbecue trick.
Why the Roux Matters
In almost every episode, there’s the roux talk. People are scared of roux. They think they’ll burn it. Belton explains it like he’s explaining a sports play. He played football at LSU and even had a stint at the San Diego Chargers training camp before injuries changed his path. He brings that "coach" energy to the stove. He’ll tell you to keep stirring, watch the color change from blonde to peanut butter to dark chocolate, and don't you dare walk away to answer the phone.
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Real Expertise and Awards
This isn't just a guy with a loud voice. The American Culinary Federation recognized him as a Louisiana Culinary Legend in 2018. He’s won a Suncoast Regional Emmy. He’s taught over 7,000 lessons at the New Orleans School of Cooking. Think about that. That is a staggering amount of time spent explaining how to chop an onion to tourists and locals alike.
He’s written several companion books too.
- Kevin Belton’s Big Flavors of New Orleans (2016)
- Kevin Belton’s New Orleans Kitchen (2018)
- Kevin Belton’s New Orleans Celebrations (2019)
- Kevin Belton’s Cookin’ Louisiana (2021)
Each book is basically a transcript of his soul. They aren't just lists of measurements; they are stories.
Tackling the "Health" Question
One thing people often get wrong is thinking New Orleans food has to be heavy. Kevin actually went on a massive health journey himself. He lost over 130 pounds in two years by sticking to a low-carb diet and walking with his wife and their dog, Cookie Monster.
He didn't stop cooking the food he loves; he just adjusted. He showed people that you can have the flavor of the Gulf without the heavy "gut-bomb" feeling. It’s about portions and smart substitutions.
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How to Cook Like Kevin at Home
If you want to bring the spirit of New Orleans Cooking with Kevin Belton into your own house, stop overthinking it.
First, get yourself a heavy-bottomed pot. Cast iron is king in Louisiana. Second, buy fresh. If the shrimp doesn't smell like the ocean, don't buy it. Third, don't be afraid of seasoning. New Orleans food isn't necessarily "hot" (that's a common misconception), but it is highly seasoned. You need layers of flavor—thyme, oregano, garlic, onion powder, cayenne, and black pepper.
Practical Steps to Start Today:
- Master the Trinity: Practice dicing onions, celery, and green bell pepper in a 2:1:1 ratio. This is the base for almost every savory dish you'll make.
- Watch the Show: You can find episodes on PBS or CreateTV. Pay attention to his hands, not just the measurements. Cooking is tactile.
- Start with a Jambalaya: It’s a one-pot meal. It’s hard to mess up if you follow his lead on the liquid-to-rice ratio.
- Don't Fear the Fat: Use butter or oil to start your flavors, but don't drown the dish.
- Visit if You Can: Go to the French Quarter. Visit the New Orleans School of Cooking where Kevin taught for decades. Smelling the air in a molasses warehouse built in the 1800s will change how you cook forever.
Louisiana cooking is about community. It’s about making enough so that when a neighbor drops by, you can pull up another chair. Kevin Belton doesn't just teach you how to feed people; he teaches you how to welcome them. That is the real magic of his kitchen.