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Louisiana Coastal Cooking
Culinary Arts in the Heart of the Bayou Region
Season 1
Episode 102
This time on Louisiana Coastal Cooking we visit Thibodaux, the Queen City of Lafourche Parish, for a stop at the John Folse Culinary Institute at Nicholls State University where aspiring chefs are immersed in the state’s rich culinary and cultural heritage. The program features Alligator Gar Ball Stew, Redfish Veracruzana, and Chef John Folse’s Baked Goose Holly Beach.
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State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
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26:46
Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast.
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Cajun Music Session, Game Bird Pepper Poppers, and St. James Carrots and Andouille with Dirty Rice.
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Curried Pumpkin and Corn Bisque with Crawfish and Andouille, Satsuma and Rosemary Olive Oil Cake.
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Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
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Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
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Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
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Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.