September 26, 2025 • 10 mins
Our journey around the world takes a stop here in the United States as we take Sky to Louisiana for a taste of Gumbo on Sky's Wheel of Food
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Come down. It's time for Skies Wheel of Foods.
Speaker 2 (00:08):
Like nervous, splash, excited. I don't know which way this
is gonna go.
Speaker 1 (00:11):
We spend the wheel wherever it lands.
Speaker 3 (00:14):
Sky s Guy's wheel of food.
Speaker 1 (00:20):
Where is our world tour gonna take us this week?
Well it's sort of turned into this. It really wasn't
It's this global cuisine that we're going here has been.
Speaker 3 (00:34):
A lot of fun because it's like I like watching
those shows where they tour the world and Andrew Zimmerman,
Oh yeah, yeah, I'm not that guy.
Speaker 1 (00:43):
So we've gone to Greece, We've gone to India, We've
gone to Mexico. We've got all over the world. And
so will we stay here in the States? Are we going?
Where are we going next? Amy? What some African dish
that would be fun? I don't know. Find out. Let's
spin the wheels. See what Sky's gonna eat. I don't
(01:06):
want to Oh, okay, well this is wild, this is
gonna be fun. No, luckily, we're gonna stay here in
the States.
Speaker 2 (01:15):
Oh, we're staying here local. Really, it is.
Speaker 1 (01:17):
A very specific cuisine. We're going down to the Bayou.
Speaker 2 (01:25):
I don't want to go, you want to. I don't
want to go.
Speaker 4 (01:33):
Can you please stop that? That's what they do. How
do you feel about Cajun cuisines? Guy, have you ever
had anything? Yeah, we've been there twice, went.
Speaker 2 (01:45):
To New Orleans.
Speaker 4 (01:47):
There was one night where everybody was like, hey, we're
going out to this like authentic, it was incredible whatever,
like it was.
Speaker 1 (01:56):
One of the oldest restaurants like in America or something
like that, and very cool place.
Speaker 4 (02:02):
Yeah, and I said, no, thank you, I'm not I'm
not going to go to that one.
Speaker 1 (02:08):
Remember this.
Speaker 4 (02:08):
No, So the place you're talking about is like the
House of the Rising Sun, place you know with like
the song is based on it or something that's super
So I went to that because that was like a
sit down place with a menu. But there was this
one night, like before all the fancy dinner started that
everybody was going for like jumbali on.
Speaker 2 (02:27):
And creole food.
Speaker 1 (02:28):
That's what they did.
Speaker 4 (02:29):
Things I did don't even know and uh oh no,
I said, well what is that? And they're like, well,
normally it's based with a lot of seafood and it's
super spicy and.
Speaker 2 (02:40):
Why would I ever have gator?
Speaker 1 (02:42):
All right? Boy, so those are.
Speaker 4 (02:47):
So unless we've landed on a bennet or a hurricane.
I don't know if I'm going to enjoy whatever this is.
I'm just letting you know right now because I'm not
really into blackened anything.
Speaker 1 (03:02):
That's not what I've heard.
Speaker 2 (03:03):
Okay, Okay, can you not wink at me like that?
I mean I would appreciate that right now.
Speaker 1 (03:09):
So, well, sky the wheel, what has landed? What on gumbo?
Do you even know what gumbo is? It's kind of
a stew.
Speaker 2 (03:22):
Yes, Jambalaya similar jambala.
Speaker 1 (03:27):
There's stews there, they're Cajun stews, and so gumbo is
you know, it can have different ingredients in it.
Speaker 5 (03:37):
Yeah, it's kind of one of those things. You can
get a lot of different Yeah.
Speaker 1 (03:40):
There's different types of gumbo, I guess. But traditionally there
is shrimp. Oh, shrimp, gumbo and gumbo.
Speaker 5 (03:48):
They love the scripts down there, they love can't we
put chicken?
Speaker 1 (03:52):
Yeah? Sometimes, Uh, stews are a little bit thicker, great question,
I think you know, Yes, gumbo is traditionally a little thicker.
So I don't know where this gumbo came from. So
I'm not sure what's exactly in it yet. So let's
go ahead and give Sky, and you've never had this before? Correct,
(04:15):
I don't.
Speaker 2 (04:16):
I don't believe. So, I don't know why I would
ever order such an item. What's what's the Oh?
Speaker 1 (04:25):
No, boy, what's prob here? What happened to Emily? What happened?
Speaker 3 (04:29):
I put the spoon in there, put the spoon in there,
and then well, so oh look at that.
Speaker 4 (04:37):
I looked in there and I go, wow, this thing
is really heavy on carrots.
Speaker 2 (04:44):
That's awesome. Emily moved the spoon.
Speaker 4 (04:47):
I realized that's not a carrot, that's the tail of
a shrimp.
Speaker 2 (04:51):
Oh god, that's what It's heavy.
Speaker 1 (04:54):
I thought they were.
Speaker 2 (04:54):
Like carrots because I can see a little celery in there.
Speaker 1 (04:57):
Well, the Holy Trinity is usually what they make. Uh
what gumbo is onion, bell, pepper, celery?
Speaker 5 (05:04):
What the holy.
Speaker 1 (05:07):
Bam?
Speaker 5 (05:09):
Okay okay stuff.
Speaker 1 (05:13):
Usually gumbo is made with a roue. Thank you for asking.
It's like a flower roo. Oh that that particular thing
that looks like sausage yummy?
Speaker 4 (05:23):
And I don't know what is this protein platter? Why
is there so much meat in here?
Speaker 1 (05:28):
Like? You know, gumbo's good see food, gumbo healthy for
you kind of anyway, Yeah, so Sky would probably not
survive in Louisiana. Guessing it's not going well. Yeah, oh
my god, a lot of people. I think it smells good,
(05:48):
like right now, I can smell the casion spices.
Speaker 5 (05:52):
Maybe that will cover, like the spiciness will cover the
snap and taste.
Speaker 2 (05:56):
But I told you I don't like those spices. Oh
the snap.
Speaker 1 (05:59):
Do you like spicy foods?
Speaker 4 (06:00):
Guy, I like like Hall of Panio spicy food. I
don't like like blackened cage and spicy.
Speaker 2 (06:08):
Food, if that makes sense.
Speaker 1 (06:10):
Nothing nothing, nothing you eat. I also don't like cur
smell over here.
Speaker 2 (06:15):
I also don't like the curry spice. As we found out.
Speaker 1 (06:17):
I can't imagine eating this.
Speaker 4 (06:20):
Why would you say I can smell the fish?
Speaker 1 (06:24):
I know, dude, we'll see food gumbo. It is sometimes
gumbo will have crawfish in there. I don't Again, I
can't see you exactly. What's whatss?
Speaker 5 (06:36):
Little minie likely look like a tiny little obster.
Speaker 1 (06:39):
You've never had crawfish. You sucked the head out of
the crawfish. Fesetaval.
Speaker 5 (06:42):
Did you go this past year with your friend?
Speaker 2 (06:44):
No I talked to I got invited, but thank you.
Speaker 1 (06:48):
Just be careful you don't get anything on that revealing top.
Speaker 5 (06:50):
Of your.
Speaker 2 (06:52):
Revealing. I mean's showing a tiny bit.
Speaker 1 (06:55):
Lot of scared, a little inappropriate for work. I thought
the mid drift look was out.
Speaker 2 (07:00):
Yeah, I mean it's like a triangle of skin.
Speaker 1 (07:02):
It's barely well tight up top. Oh I don't All right,
enough is enough Sky. We're going down to the bayou
and Sky is going to eat some gumbo.
Speaker 3 (07:13):
I am typically the bite maker on the show. I
will do her a favor if it's okay with you.
Those are really big shrimp.
Speaker 1 (07:20):
Oh really, jumbo. I'm not usually this nice jumbo. Sell.
Speaker 5 (07:24):
I will do you a favor. I will cut one
of the big boys in the half.
Speaker 1 (07:27):
Let's see. Let me see, let me see what we're
working with.
Speaker 2 (07:30):
Yeah, because that's a I mean it's bigger than.
Speaker 1 (07:31):
The big I mean, okay.
Speaker 2 (07:34):
Why is the tail on? It say tails to remove it.
Speaker 5 (07:37):
By the tails off? It's just the end of the shrimp.
Speaker 2 (07:39):
Well that's a tail right there.
Speaker 1 (07:40):
Yeah, I know.
Speaker 4 (07:41):
But but the actual the shell, no, that's shell actually
still has the shell off.
Speaker 5 (07:46):
The shell that eats the tail, the.
Speaker 1 (07:48):
Tail doesn't hurt.
Speaker 5 (07:48):
Okay, that's not very big.
Speaker 1 (07:50):
Yeah, oh you just you just screwed yourself.
Speaker 2 (07:53):
What you're gonna make me crunch through the tail. Just
this one doesn't have any tail.
Speaker 4 (07:56):
But I remember you were going to cut it in half,
and now you're not for some reason because I pointed
out that their ship.
Speaker 1 (08:01):
I couldn't have. I don't, I don't care. You're gonna
You're gonna get a piece of shrimp, no matter what.
I don't want. Don't don't go crazy, Emily, don't go crazy,
all right now? Now give her a bite of all
the yummy deliciousness in there. That's nice. You don't want sausage.
That's gonna save your life, pal.
Speaker 2 (08:19):
It's gonna save my life.
Speaker 1 (08:21):
That's decent, decent, all right, Sky is going down to
buy you and gonna have gumball? Can you not spill everywhere? Cheese?
Speaker 2 (08:32):
Can you back off? Right now? I'm going through something.
Speaker 1 (08:36):
You're going through a culinary journeys, but you're nasty right now?
Speaker 2 (08:39):
Excuse you?
Speaker 1 (08:40):
All right? It's that top she's wearing. All right, here
we go. Sky.
Speaker 5 (08:45):
You may like this, hey, you might like it.
Speaker 4 (08:49):
Like if I didn't have the shrimp in it, I
could see like me taking that comment seriously, But I
basically have a spoon right now.
Speaker 2 (08:56):
That's three four shrimp? Okay, and we know I hate shrimp.
Speaker 1 (09:01):
Down the hatch, pell gumbo for sky. Here we go.
You can't do it all right, Here we go and
gumbo time, Gumbo time, gumbo. That face is bad, That
(09:21):
face is bad.
Speaker 2 (09:23):
Trouble getting through?
Speaker 1 (09:23):
Oh no, that shrimp is so snappy snap. Is the
flavor like you don't like the flavor to or is
it just shrimp smoky? Is it the shrimp? Can you speak?
Speaker 4 (09:41):
I have a mouthful of shrimp bro chewing.
Speaker 1 (09:44):
And swallow it.
Speaker 5 (09:45):
What do you always say?
Speaker 2 (09:47):
It takes me a while.
Speaker 1 (09:48):
This is ridiculous.
Speaker 2 (09:50):
That was weird, dude.
Speaker 1 (09:52):
No, you didn't like the flavor of it though, No.
Speaker 2 (09:55):
It tastes like weird, like black bean soup or.
Speaker 1 (09:57):
Something black bean soup. Oka, don't know.
Speaker 4 (10:00):
What tastes like weird ass black bean soup with fish everywhere,
fish freaking everywhere.
Speaker 1 (10:08):
It's just shrimp. Wow? So not a fan?
Speaker 2 (10:10):
Oh god, shut up?
Speaker 1 (10:12):
Okay, Well, we'll see where our culinary journey takes us
next weekend. And I guess
Come down. It's time for Skies Wheel of Foods.
Speaker 2 (00:08):
Like nervous, splash, excited. I don't know which way this
is gonna go.
Speaker 1 (00:11):
We spend the wheel wherever it lands.
Speaker 3 (00:14):
Sky s Guy's wheel of food.
Speaker 1 (00:20):
Where is our world tour gonna take us this week?
Well it's sort of turned into this. It really wasn't
It's this global cuisine that we're going here has been.
Speaker 3 (00:34):
A lot of fun because it's like I like watching
those shows where they tour the world and Andrew Zimmerman,
Oh yeah, yeah, I'm not that guy.
Speaker 1 (00:43):
So we've gone to Greece, We've gone to India, We've
gone to Mexico. We've got all over the world. And
so will we stay here in the States? Are we going?
Where are we going next? Amy? What some African dish
that would be fun? I don't know. Find out. Let's
spin the wheels. See what Sky's gonna eat. I don't
(01:06):
want to Oh, okay, well this is wild, this is
gonna be fun. No, luckily, we're gonna stay here in
the States.
Speaker 2 (01:15):
Oh, we're staying here local. Really, it is.
Speaker 1 (01:17):
A very specific cuisine. We're going down to the Bayou.
Speaker 2 (01:25):
I don't want to go, you want to. I don't
want to go.
Speaker 4 (01:33):
Can you please stop that? That's what they do. How
do you feel about Cajun cuisines? Guy, have you ever
had anything? Yeah, we've been there twice, went.
Speaker 2 (01:45):
To New Orleans.
Speaker 4 (01:47):
There was one night where everybody was like, hey, we're
going out to this like authentic, it was incredible whatever,
like it was.
Speaker 1 (01:56):
One of the oldest restaurants like in America or something
like that, and very cool place.
Speaker 4 (02:02):
Yeah, and I said, no, thank you, I'm not I'm
not going to go to that one.
Speaker 1 (02:08):
Remember this.
Speaker 4 (02:08):
No, So the place you're talking about is like the
House of the Rising Sun, place you know with like
the song is based on it or something that's super
So I went to that because that was like a
sit down place with a menu. But there was this
one night, like before all the fancy dinner started that
everybody was going for like jumbali on.
Speaker 2 (02:27):
And creole food.
Speaker 1 (02:28):
That's what they did.
Speaker 4 (02:29):
Things I did don't even know and uh oh no,
I said, well what is that? And they're like, well,
normally it's based with a lot of seafood and it's
super spicy and.
Speaker 2 (02:40):
Why would I ever have gator?
Speaker 1 (02:42):
All right? Boy, so those are.
Speaker 4 (02:47):
So unless we've landed on a bennet or a hurricane.
I don't know if I'm going to enjoy whatever this is.
I'm just letting you know right now because I'm not
really into blackened anything.
Speaker 1 (03:02):
That's not what I've heard.
Speaker 2 (03:03):
Okay, Okay, can you not wink at me like that?
I mean I would appreciate that right now.
Speaker 1 (03:09):
So, well, sky the wheel, what has landed? What on gumbo?
Do you even know what gumbo is? It's kind of
a stew.
Speaker 2 (03:22):
Yes, Jambalaya similar jambala.
Speaker 1 (03:27):
There's stews there, they're Cajun stews, and so gumbo is
you know, it can have different ingredients in it.
Speaker 5 (03:37):
Yeah, it's kind of one of those things. You can
get a lot of different Yeah.
Speaker 1 (03:40):
There's different types of gumbo, I guess. But traditionally there
is shrimp. Oh, shrimp, gumbo and gumbo.
Speaker 5 (03:48):
They love the scripts down there, they love can't we
put chicken?
Speaker 1 (03:52):
Yeah? Sometimes, Uh, stews are a little bit thicker, great question,
I think you know, Yes, gumbo is traditionally a little thicker.
So I don't know where this gumbo came from. So
I'm not sure what's exactly in it yet. So let's
go ahead and give Sky, and you've never had this before? Correct,
(04:15):
I don't.
Speaker 2 (04:16):
I don't believe. So, I don't know why I would
ever order such an item. What's what's the Oh?
Speaker 1 (04:25):
No, boy, what's prob here? What happened to Emily? What happened?
Speaker 3 (04:29):
I put the spoon in there, put the spoon in there,
and then well, so oh look at that.
Speaker 4 (04:37):
I looked in there and I go, wow, this thing
is really heavy on carrots.
Speaker 2 (04:44):
That's awesome. Emily moved the spoon.
Speaker 4 (04:47):
I realized that's not a carrot, that's the tail of
a shrimp.
Speaker 2 (04:51):
Oh god, that's what It's heavy.
Speaker 1 (04:54):
I thought they were.
Speaker 2 (04:54):
Like carrots because I can see a little celery in there.
Speaker 1 (04:57):
Well, the Holy Trinity is usually what they make. Uh
what gumbo is onion, bell, pepper, celery?
Speaker 5 (05:04):
What the holy.
Speaker 1 (05:07):
Bam?
Speaker 5 (05:09):
Okay okay stuff.
Speaker 1 (05:13):
Usually gumbo is made with a roue. Thank you for asking.
It's like a flower roo. Oh that that particular thing
that looks like sausage yummy?
Speaker 4 (05:23):
And I don't know what is this protein platter? Why
is there so much meat in here?
Speaker 1 (05:28):
Like? You know, gumbo's good see food, gumbo healthy for
you kind of anyway, Yeah, so Sky would probably not
survive in Louisiana. Guessing it's not going well. Yeah, oh
my god, a lot of people. I think it smells good,
(05:48):
like right now, I can smell the casion spices.
Speaker 5 (05:52):
Maybe that will cover, like the spiciness will cover the
snap and taste.
Speaker 2 (05:56):
But I told you I don't like those spices. Oh
the snap.
Speaker 1 (05:59):
Do you like spicy foods?
Speaker 4 (06:00):
Guy, I like like Hall of Panio spicy food. I
don't like like blackened cage and spicy.
Speaker 2 (06:08):
Food, if that makes sense.
Speaker 1 (06:10):
Nothing nothing, nothing you eat. I also don't like cur
smell over here.
Speaker 2 (06:15):
I also don't like the curry spice. As we found out.
Speaker 1 (06:17):
I can't imagine eating this.
Speaker 4 (06:20):
Why would you say I can smell the fish?
Speaker 1 (06:24):
I know, dude, we'll see food gumbo. It is sometimes
gumbo will have crawfish in there. I don't Again, I
can't see you exactly. What's whatss?
Speaker 5 (06:36):
Little minie likely look like a tiny little obster.
Speaker 1 (06:39):
You've never had crawfish. You sucked the head out of
the crawfish. Fesetaval.
Speaker 5 (06:42):
Did you go this past year with your friend?
Speaker 2 (06:44):
No I talked to I got invited, but thank you.
Speaker 1 (06:48):
Just be careful you don't get anything on that revealing top.
Speaker 5 (06:50):
Of your.
Speaker 2 (06:52):
Revealing. I mean's showing a tiny bit.
Speaker 1 (06:55):
Lot of scared, a little inappropriate for work. I thought
the mid drift look was out.
Speaker 2 (07:00):
Yeah, I mean it's like a triangle of skin.
Speaker 1 (07:02):
It's barely well tight up top. Oh I don't All right,
enough is enough Sky. We're going down to the bayou
and Sky is going to eat some gumbo.
Speaker 3 (07:13):
I am typically the bite maker on the show. I
will do her a favor if it's okay with you.
Those are really big shrimp.
Speaker 1 (07:20):
Oh really, jumbo. I'm not usually this nice jumbo. Sell.
Speaker 5 (07:24):
I will do you a favor. I will cut one
of the big boys in the half.
Speaker 1 (07:27):
Let's see. Let me see, let me see what we're
working with.
Speaker 2 (07:30):
Yeah, because that's a I mean it's bigger than.
Speaker 1 (07:31):
The big I mean, okay.
Speaker 2 (07:34):
Why is the tail on? It say tails to remove it.
Speaker 5 (07:37):
By the tails off? It's just the end of the shrimp.
Speaker 2 (07:39):
Well that's a tail right there.
Speaker 1 (07:40):
Yeah, I know.
Speaker 4 (07:41):
But but the actual the shell, no, that's shell actually
still has the shell off.
Speaker 5 (07:46):
The shell that eats the tail, the.
Speaker 1 (07:48):
Tail doesn't hurt.
Speaker 5 (07:48):
Okay, that's not very big.
Speaker 1 (07:50):
Yeah, oh you just you just screwed yourself.
Speaker 2 (07:53):
What you're gonna make me crunch through the tail. Just
this one doesn't have any tail.
Speaker 4 (07:56):
But I remember you were going to cut it in half,
and now you're not for some reason because I pointed
out that their ship.
Speaker 1 (08:01):
I couldn't have. I don't, I don't care. You're gonna
You're gonna get a piece of shrimp, no matter what.
I don't want. Don't don't go crazy, Emily, don't go crazy,
all right now? Now give her a bite of all
the yummy deliciousness in there. That's nice. You don't want sausage.
That's gonna save your life, pal.
Speaker 2 (08:19):
It's gonna save my life.
Speaker 1 (08:21):
That's decent, decent, all right, Sky is going down to
buy you and gonna have gumball? Can you not spill everywhere? Cheese?
Speaker 2 (08:32):
Can you back off? Right now? I'm going through something.
Speaker 1 (08:36):
You're going through a culinary journeys, but you're nasty right now?
Speaker 2 (08:39):
Excuse you?
Speaker 1 (08:40):
All right? It's that top she's wearing. All right, here
we go. Sky.
Speaker 5 (08:45):
You may like this, hey, you might like it.
Speaker 4 (08:49):
Like if I didn't have the shrimp in it, I
could see like me taking that comment seriously, But I
basically have a spoon right now.
Speaker 2 (08:56):
That's three four shrimp? Okay, and we know I hate shrimp.
Speaker 1 (09:01):
Down the hatch, pell gumbo for sky. Here we go.
You can't do it all right, Here we go and
gumbo time, Gumbo time, gumbo. That face is bad, That
(09:21):
face is bad.
Speaker 2 (09:23):
Trouble getting through?
Speaker 1 (09:23):
Oh no, that shrimp is so snappy snap. Is the
flavor like you don't like the flavor to or is
it just shrimp smoky? Is it the shrimp? Can you speak?
Speaker 4 (09:41):
I have a mouthful of shrimp bro chewing.
Speaker 1 (09:44):
And swallow it.
Speaker 5 (09:45):
What do you always say?
Speaker 2 (09:47):
It takes me a while.
Speaker 1 (09:48):
This is ridiculous.
Speaker 2 (09:50):
That was weird, dude.
Speaker 1 (09:52):
No, you didn't like the flavor of it though, No.
Speaker 2 (09:55):
It tastes like weird, like black bean soup or.
Speaker 1 (09:57):
Something black bean soup. Oka, don't know.
Speaker 4 (10:00):
What tastes like weird ass black bean soup with fish everywhere,
fish freaking everywhere.
Speaker 1 (10:08):
It's just shrimp. Wow? So not a fan?
Speaker 2 (10:10):
Oh god, shut up?
Speaker 1 (10:12):
Okay, Well, we'll see where our culinary journey takes us
next weekend. And I guess
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