Adam Richman gets wrecked by the special sandwich ingredient at this Louisiana landmark: it's called debris and it's darn good.

Adam Richman stops at the renowned Café Du Monde for a classic taste of New Orlean's French Quarter: coffee and a beignet.

Adam Richman takes on the Acme Oyster House Challenge and tries to finish 15 dozen oysters in under one hour.

Adam Richman visits the Bucktown seafood legend known for their crawfish boils and barbecue shrimp.

He tries their Creole Gumbo, a dish combining sauteed onions, crab, Chaurice sausage, ham, oysters, shrimp and boneless chicken with white rice in a stewed broth.

Tries and wins the Tchoupitoulas Challenge, 4-pound sundae consisting of eight scoops of Creole ice cream, eight toppings of his choice, whipped cream, and garnished with cherries and wafers.

Tries crawfish étouffée, a stew of local crawfish boiled in a roux of butter and flour, along with a trinity of onions, celery and bell peppers, chopped green onions, water and Cajun spices (paprika, cayenne, garlic powder, white and black pepper, and chicken base), all mixed together and sprinkled with parsley,

Tries a large po boy sandwich featuring custom-made sesame seed French bread stuffed with roast beef which is simmered in a special family-secret gravy and topped with ham, Swiss cheese, lettuce, tomatoes and mayonnaise.

WON - "Devil's Bowl Challenge", a spicy tonkotsu ramen dish featuring a stock made with pig bones, whole chickens, carrots, cabbage, celery, garlic, and other secret ingredients, strained and placed into a bowl with pork base, pork fat, spicy miso chili paste, noodles, corn, wood ear mushrooms, scallions, bean sprouts, an egg, blowtorched pork belly, nori seaweed, chopped ghost and 7-Pot Primo peppers, and 7-Pot Primo pepper powder.

Tries "Cardiac Cajun", a po' boy featuring crawfish-boiled sausage, fried shrimp (breaded in flour, salt, black pepper, cayenne, paprika, granulated garlic, dried onion, clove, sugar, and a fish fry blend of flour and cornmeal, and marinated in yellow mustard, buttermilk, Louisiana hot sauce, more black pepper, granulated garlic, granulated onion and cayenne) glazed in a sweet and spicy sauce (local cane syrup, chili, garlic and Sriracha sauce), pepper jack cheese.