An Introduction to Cajun and Creole CuisineChef John Folse cooks a Cajun seafood gumbo, a Creole seafood etouffeé and butter beans with Andouille sausage. He also prepares shrimp remoulade with guest Leah Chase of Dooky Chase’s Restaurant in New Orleans.
The Shrimp Festival
E2
The Shrimp FestivalChef John Folse cooks Shrimp and Three Lettuce Soup, Jumbo Shrimp Viala, and Shrimp Stuffed Summer Squash. He also prepares Barbequed Shrimp with guest Loulan Pitre, a retired shrimper from Cut Off, Louisiana.
Poultry Cooking of Louisiana
E3
Poultry Cooking of LouisianaChef John Folse cooks Garlic Roasted Chicken, Dirty Rice and Chicken Mamou with Crab Meat Stuffing. He also makes Fried Chicken Salad with guest Ron Zappe, the owner of Zapp’s Potato Chips in Gramercy, Louisiana.
Louisiana Wild Game Cooking
E4
Louisiana Wild Game CookingJohn cooks Baked Mallards Cabanocy; Leg of Rabbit Bayou Lafourche; Pecan Rice; Okra Stuffed Tomatoes. John and Herman Perrodin (Didee's Restaurant in Baton Rouge, Louisian) make French Settlement Peach Pie.
The Bayou Garden
E5
The Bayou GardenChef John Folse cooks Potato Stew with Shrimp and Andouille, Maque Choux Corn, and Smothered Cabbage. He also prepares Marinated Tomatoes and Bermuda Onion Salad with guest Dewey Balfa, a renowned Cajun fiddler.
It's Crawfish Season in Louisiana
E6
It's Crawfish Season in LouisianaChef John Folse cooks Crawfish Creole, Boiled Crawfish, and Crawfish Salad. He also prepares Fried Softshell Crawfish with guest Paul Davidson of Red Claw Aquaculture in Baton Rouge.
Lump Crabmeat... The Pearls of Bayou Country
E7
Lump Crabmeat... The Pearls of Bayou CountryChef John Folse cooks Crabmeat Au Gratin and Stuffed Crab. He also prepares Marinated Crab Claws with guest Curtis Joubert, the mayor of Eunice, Louisiana.
Louisiana Indigenous Cuisine
E8
Louisiana Indigenous CuisineChef John Folse cooks Pork Medallions with Fig Glaze, Mardi Gras Pasta, and Cajun Candied Yams. He also prepares Fig and Pecan Pie with guest Ron Abidin of “Dah Big Cheese” Cheesecake Company.
Oysters in Cajun and Creole Cooking
E9
Oysters in Cajun and Creole CookingChef John Folse cooks Oyster and Artichoke Soup and Oyster Rockefeller. He also shucks oysters and prepares Oyster Po-boys with guest Gus Piazza, the proprietor of Phil’s Oyster Bar in Baton Rouge.
The Camp Dinner
E10
The Camp DinnerChef John Folse cooks Turtle Sauce Piquante, Creole Bouillabaisse, and Squash Pecan Sauteé. He also prepares Bread Pudding with guest Frank Davis, cookbook author and host of a weekly cooking segment on WWL-TV in New Orleans.
Classical Cooking of the South
E11
Classical Cooking of the SouthChef John Folse cooks Red Beans and Rice, Oven Barbecued Chicken, and Louisiana String Beans. He also prepares Crackling Cornbread with guest Bill Day, the Cultural Director of the Tunica-Biloxi Indians of Louisiana.
Louisiana Cooking Worldwide
E12
Louisiana Cooking WorldwideChef John Folse cooks Georgian Chicken Stir-Fry and Seafood Paella. He also prepares Japanese Sautéed Bananas with guest Alec Gifford of WDSU-TV in New Orleans.
Louisiana Festival Cooking
E13
Louisiana Festival CookingChef John Folse cooks Chicken and Andouille Jambalaya, Pan-Sautéed Catfish with Shrimp and Chive Cream Sauce, and Pork Tenderloin Grillades and Grits. He also prepares Strawberries Ponchatoula with guest Leo Honeycutt of WBRZ-TV in Baton Rouge.
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