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A Taste of Louisiana with Chef John Folse & Co.
Rattlesnake/Wildewood Resort
Season 12
Episode 1217
This week’s episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake.
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26:46
Poke Salot Festival
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26:46
Crawfish Festival
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26:46
Strawberry Festival
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26:46
Pecan Festival
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26:46
Los Isleños Festival
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26:47
Pepper Festival
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26:46
Celtic Nations Heritage Festival
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26:46
Yambilee Festival
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26:47
Gumbo Festival
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26:47
Black Heritage Festival
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26:26
Rice Festival
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26:49
Wooden Boat Festival