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A Taste of Louisiana with Chef John Folse & Co.
Crab Festival
Season 7
Episode 3
Twin Crabmeat Etouffee and Crab Fingers Rockefeller are two of the mouthwatering dishes on the menu when Chef Folse travels to Bayou Lacombe for the Crab Festival. Softshell Crab specialist Cultus Pearson is John's guest.
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26:54
The duck decoy champions of the Brunet family are the special guests.
