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A Taste of Louisiana with Chef John Folse & Co.
Shrimp - Timbalier Bay, LA
Season 13
Episode 1313
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.
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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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Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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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
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27:02
Medallions of Venison/Giles Island