Oysters - Empire, LA -
taste of louisiana with chef john folse & company: hooks, lies & alibis

In this episode, John travels the mouth of the Mississippi River and meets the Lepetich family. Mato Lepetich came to Louisiana in the early 20th century and started farming oysters, and his son Matt teaches John all about the oyster industry and how Czechoslovakians came to settle in Louisiana and dominated the industry. Matt then helps John make oyster Rockefeller soup. John then meets Curtis Hendon, a Native American oysterman, and the two grill some fire roasted oysters right on the banks at Isle de Jean Charles. Back at the dock, Matt Lepetich's mother, Joyce, shows John how to make oyster spaghetti with a unique Czechoslovakian seasoning. And the drink of the day is of course, the oyster shooter.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1312

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.