Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
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.
Support Provided By
Unlock with PBS Passport
28:18
St. Joseph & Lake Bruin
Unlock with PBS Passport
28:06
Poverty Point
Unlock with PBS Passport
28:14
Ruston Soul Food
Unlock with PBS Passport
27:27
Hodges Garden & Fort Jesup
Unlock with PBS Passport
28:37
Exotic Foods of the Bayous
Unlock with PBS Passport
28:38
A Cajun Wedding
Unlock with PBS Passport
27:55
Louisiana Indian Cooking
Unlock with PBS Passport
28:00
The New Orleans Jazz Brunch
Unlock with PBS Passport
28:02
Plantation Breakfast
Unlock with PBS Passport
28:44
Healthy Cajun Cooking | A Taste of Louisiana with Chef John Folse & Company (1991)
Unlock with PBS Passport
28:41
Mississippi Riverboat Cooking
Unlock with PBS Passport
28:50
It's Carnival Time