Shrimp - Timbalier Bay, LA -
taste of louisiana with chef john folse & company: hooks, lies & alibis

In this episode, John meets Bobby Collins and learns how to dry shrimp. John remembers how dried shrimp was like candy when he was growing up. Later John makes a shrimp file gumbo with Native American Zoe Verret. Then James Carville drops by John's deck and they make mirliton and shrimp casserole to go along with everyone's favorite barbeque shrimp. And bikini martinis cocktails provide the perfect ending of the day's festivities.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1313

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.