In this episode, John travels to Lake Des Allemand, east of New Orleans where he learns the methods of catching catfish from German descendants. John's nephew Jay and his daughter Allie, teach John the hoop net method of catching fish and then have a good old fashion catfish fry. Back on the White Oaks Dock, John's guest is Don Dubuc, famous local outdoorsman and host of a TV and radio show for the last 20 years. Don and John create a tasty catfish black pot court-bouillon then make a local fishing camp favorite with catfish and shrimp over grits. And they finish the evening with a nice barracuda with a smaller bite that the notorious fish of the same name.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1304
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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.
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