A Taste of Louisiana with Chef John Folse

Crab Festival (7x3)

Exibido em:: Mar 09, 1996

Twin Crabmeat Etouffee and Crab Fingers Rockefeller are two of the mouthwatering dishes on the menu when Chef Folse travels to Bayou Lacombe for the Crab Festival. Softshell Crab specialist Cultus Pearson is John's guest.