Redfish/Snapper - Caminada Pass -
taste of louisiana with chef john folse & company: hooks, lies & alibis

In this episode, John explains the different varieties of tasty Gulf fish species off of the coast. John introduces local seafood experts from Tommy Vidrine, champion gulf fisherman, who specializes in catching speckle trout... to Leah Chase, famous Creole chef from New Orleans, who describes how Creoles used red snapper to adorn their holiday table. John cooks a tasty red snapper Mardis Gras style with good friend Buckley Kesler. Back on John's White Oaks landing dock, he cooks redfish with Captain Ryan Lambert, who owns a fishing and hunting lodge in Buras, LA. Then John makes a Creole bouillabaisse with LA outdoors writer and host of his own outdoor show. Then John and his guest relax with a little Southern hospitality sipping a Caribbean sunset on the dock at White Oaks.

Episode Duration: 26 minutes and 45 seconds

Episode Number: 1303

No future air times were found for this episode.

About Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis:

Based on his cookbook of the same name, A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & COMPANY: HOOKS, LIES & ALIBIS takes viewers from the waterways of the state to the kitchen as chef Folse prepares dishes honoring the age-old tradition of fishing, and Louisiana's world famous cuisine.

In this 13-part cooking series, chef Folse travels through the region, visiting with local fishermen, shrimpers and the everyday people who live, work and celebrate life along the rivers, swamps and the Gulf of Mexico.

The series highlights the beauty of the area, the friendliness of its people and, of course, the great seafood that can only be found in the region.

Chef Folse demonstrates how to cook up some of the very best seafood dishes, including shrimp, crabs, fish, alligator, and other tasty treats from the Gulf Coast region.