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A Taste of Louisiana with Chef John Folse & Co.
Thanksgiving Special | A Taste of Louisiana
In this Thanksgiving special from November 16, 1989, Chef John Folse cooks a traditional Cajun and Creole Thanksgiving dinner with a Roast Suckling Pig, or Cochon de Lait, Pecan Rice Dressing, and Candied Yams. His father, Roy Folse, also prepares a Cochon de Lait in a traditional clay oven and Leah Chase of Dooky Chase’s Restaurant in New Orleans makes Stuffed Mirlitons.
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26:38
Ju Ju's Bed and Breakfast
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26:37
Fleur-De-Lis
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26:38
Reid-Toerner Bed and Breakfast
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26:38
Tezcuco Plantation
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26:38
La Maison De Campagne
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26:38
T'Frere's House
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26:38
Creole Country Inn Bed and Breakfast
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26:38
Barrow House Inn
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26:39
Bottolf Manor
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26:38
House on Bayou Road
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26:38
Melody Meadows
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26:38
Matt's Cabin