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A Taste of Louisiana with Chef John Folse & Co.
Longue Vue House & Gardens
Season 6
Episode 3
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from April 30, 1994, Chef John Folse visits Longue Vue House & Gardens in New Orleans. In the kitchen, he cooks Corned Beef & Cabbage and Shrimp, Crab & Okra Gumbo. He also discusses the variations of Louisiana cuisine and its influences with Chef Paul Prudhomme.
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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