A Taste of Louisiana with Chef John Folse

An Introduction to Cajun and Creole Cuisine (1x1)

Exibido em:: Out 04, 1990

Chef John Folse cooks a Cajun seafood gumbo, a Creole seafood etouffeé and butter beans with Andouille sausage. He also prepares shrimp remoulade with guest Leah Chase of Dooky Chase’s Restaurant in New Orleans.