In this episode, John visits the famous Tony's Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous backed gasperou like Leah's mother used to make on special occasions. Then Leah teaches John how to make her famous turtle stew. Later John is joined by outdoorsman and seafood wrangler extraordinaire, Rick Phillips and cooks a fricassee of gaspergou. Then later, both make a rice and tomato-stuffed carp. After a hard day of cooking, John and Rick share a bayou Bloody Mary with friends.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1306
No future air times were found for this episode.
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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