A Taste of Louisiana with Chef John Folse

Oysters in Cajun and Creole Cooking (1x9)

Exibido em:: Nov 29, 1990

Chef John Folse cooks Oyster and Artichoke Soup and Oyster Rockefeller. He also shucks oysters and prepares Oyster Po-boys with guest Gus Piazza, the proprietor of Phil’s Oyster Bar in Baton Rouge.