A Taste of Louisiana with Chef John Folse

Louisiana Wild Game Cooking

S1 • E4    Oct 25, 1990    27m
John 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.

Where to Watch A Taste of Louisiana with Chef John Folse - S1 • E4

 

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