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A Taste of Louisiana with Chef John Folse & Co.
Frog Festival
Season 7
Episode 8
Everyone's favorite hopping amphibians become delicious entrees when Chef Folse travels to the Frog Festival in Rayne, La. He prepares Osso Bucco of Frog Legs, Crabmeat Stuffed Frog Legs and Cracklin' Biscuits and visits with Martha Royer, a tour guide and the owner of the Maison Daboval Bed & Breakfast in Rayne.
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26:47
Rattlesnake/Wildewood Resort
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26:50
Speckle Belly Goose Casserole/Oak Grove Hunting Club
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27:00
Roast of Wild Boar/Cochon de Lait Festival
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27:07
Dove Breast Delight/The Duck Camp
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27:04
Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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27:10
Goose Cacciatore/White Lake Lodge
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26:46
Frog Legs Provencale/Henderson Swamp
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27:25
Roasted Wild Turkey with Stuffing/Giles Island
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25:28
Smothered Rabbit with Mushrooms/New Hope Plantation
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26:46
Spit Roasted Squab/Destrehan Plantation
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27:12
Teal Duck/Buckley’s Camp