Laissez les bons temps roulez (“let the good times roll!”) is not just a familiar saying in the southern parts of Louisiana—it is actually a way of life. The Cajun and Creole people of this area workhard for their living and rely on each other’s talents to sustain themselves and their culture. When the work is done, they believe it is important to play just as hard as they work. Discover how big a part of this play—this special joie de vivre (“joy of life”)—is the pleasure derived from preparing and enjoying food together as a community activity.
Esprit de corps is very important to the cajuns who believe in a relaxed and uncomplicated approach to life. Their food is the result of a creative blending of several nationalities and is based on the abundance of vegetables, seafood, herbs and game found in Louisiana’s “bayou country.” There are never too many cooks spoiling the broth here. In fact, thaere are always friends dropping by as the gumbo simmers, the shrimp boils and the candied yams bake until bubbly. Chef John Folse, an award-winning and internationally acc;aimed chef, welcomes some of his colorful Louisiana friends into his kitchen in each program, including Leah Chase of New Orleans’ Dookie Chase’s Restaurant and Ron Zappe of Zapp’s Potato Chips. You’re invited to, as Chef Folse dishes up delectable Cajun and Creole Cuisine with a largr side dish of fun and insight into this unique culture.
Series 100
Program 101 - An Introduction to Cajun and Creole Cuisine
Guest: Leah Chase of Dooky Chase's Restaurant in New Orleans
John cooks a brown roux and Louisiana Seafood Gumbo; a blonde roux and Seafood Etoufeé; Butter Beans with Andouille. John and Leah make a Shrimp Remoulade.
Program 102 - The Shrimp Festival
Guest: Loulan Pitre, a retired shrimper from Cut Off, Louisiana
John cooks Shrimp in Three Lettuce Soup; Barbecue Shrimp; Shrimp Stuffed Summer Squash. John and Loulan make Jumbo Shrimp Viala.
Program 103 - Poultry Cooking of Louisiana
Guest: Ron Zappe of Zapp's Potato Chips in Gramercy, Louisiana.
John cooks Garlic Roasted Chicken; Chicken Mamou with Oyster Stuffing; Dirty Rice. John and Ron make Fried Chicken Salad.
Program 104 - Louisiana Wild Game Cooking
Guest: Herman Perrodin of Didee's Restaurant in Baton Rouge, Louisiana (noted for duck since 1900).
John cooks Baked Mallards Cabanocy; Leg of Rabbit Bayou Lafourche; Pecan Rice; Okra Stuffed Tomatoes. John and Herman make French Settlement Peach Pie.
Program 105 - The Bayou Garden
Guest: Dewey Balfa, renowned Cajun Fiddle Player from Basile, Louisiana.
John cooks Old Fashioned Potato Stew; Smothered Cabbage with Ham Hocks; Macque Choux Corn. John and Dewey make Marinated Creole Tomatoes.
Program 106 - It's Crawfish Season in Louisiana
Guest: Paul Davidson of Red Claw Aquaculture, a soft-shell crawfish farm.
John cooks: Crawfish Creole; Boiled Crawfish; Sautéed Crawfish Salad. John and Paul make Deep-Fried Softshell Crawfish.
Program 107 - Lump Crabmeat. . . The Pearls of Bayou Country
Guest: Curtis Joubert, mayor of the town of Eunice, Louisiana.
John cooks Louisiana Deviled Crab; Crabmeat au Gratin; Stuffed Mirliton with Crabmeat. John and Curtis make Marinated Crab Claws.
Program 108 - Louisiana Indigenous Cuisine
Guest: Ron Abidin, owner of "Dah Big Cheese," a cheesecake company.
John cooks Medallions of Pork in Blackberry Glaze; Mardi Gras Pasta; Cajun Candied Yams. John and Ron make Louisiana Fig and Pecan Pie.
Program 109 - Oysters in Cajun and Creole Cooking
Guest: Gus Piazza of Phil's Oyster Bar in Baton Rouge, Louisiana.
John cooks Oyster and Artichoke Soup; Oysters Rockefeller. John and Gus make a Louisiana Oyster Poboy.
Program 110 - The Camp Dinner
Guest: Frank Davis, author of Frank Davis Cooks Naturally N'Awlins and The Frank Davis Seafood Notebook. Frank hosts a weekly cooking segment on WWL-TV, Channel 4 in New Orleans, "In the Kitchen with Frank Davis."
John cooks Turtle Sauce Piquante; Creole Bouillabaisse; Squash Pecan Sauteé. John and Frank make Bread Pudding Cake.
Program 111 - Classical Cooking of the South
Guest: Bill Day, Cultural Director of the Tunica-Biloxi Indians of Louisiana.
John cooks Red Beans and Rice with Sausage; Oven Barbecued Chicken; Snap Beans and New Potatoes. John and Bill make Crackling Cornbread.
Program 112 - Louisiana Cooking Worldwide
Guest: Alec Gifford, news anchorman at WDSU-TV, Channel 6 in New Orleans.
John cooks Paella; Stir Fry Pork and Sweet Potatoes; Garlic Stewed Chicken. John and Alec make Sautéed Bananas-Oriental Style.
Program 113 - Louisiana Festival Cooking
Guest: Leo Honeycutt, reporter for WBRZ-TV, Channel 2 in Baton Rouge, Louisiana. Leo is a veteran festival-goer and reporter. He also reigns as the Grand Moron of the Shemp Festival.
John cooks Chicken and Andouille Jambalaya; Pan-Sautéed Catfish Filet with Shrimp and Chive Cream Sauce; Pork Tenderloin Grillades and Grits. John and Leo make Strawberries Ponchatoula.
Series 200
Program 201 - Cotton Country Cooking
Guest: Joe Sampite, mayor of the town of Natchitoches
John cooks Baked Striped Bass in Proven�al Sauce and Natchitoches Meat Pies. John and Joe prepare Spiced Ruston Peaches with Praline Ice Cream.
Program 202 - Foods of the Great River Road
Guest: Valerian Smith, musician and composer
John cooks Cajun Crab Stew and Baked Pumpkin. John and Valerian dish up a Sweet Potato Pecan Pie.
Program 203 - Louisiana Soul Food
Guest: Austin Leslie, chef at Chez Helene in New Orleans
John cooks Pork Roast and Mustard Greens with Ham Hocks. John and Austin mix up some Fig Cupcakes.
Program 204 - Louisiana Plantation Cooking
Guest: Martha White, expert on hearth side cooking, docent at Magnolia Mound Plantation
John cooks Chicken and Dumplings and Cornish Hens. Martha helps John make a Pear and Peach Cobbler.
Program 205 - It's Carnival Time
Guest: Joe Cohn, New Orleans chef
John prepares Sherried Quail and Shrimp Bacchus. John and Joe create a Muffulata.
Program 206 - Mississippi River Boat Cooking
Guest: Gabriel Chengery, Delta Queen Riverboat captain
John cooks Crabmeat Stuffed Flounder and Brown Oyster Stew, New Orleans style. John and Gabriel prepare Delta Queen Seafood Slaw with Wild Onion Dressing.
Program 207 - Healthy Cajun Cooking
Guest: Barbara Dixon, nutritionist
John cooks Shrimp Creole and Califlower and Lump Crabmeat Soup. John and Barbara compare a variety of dishes and discuss the healthiest choices.
Program 208 - The Planters' Breakfast
Guest: Brooks Reed, newsman
John prepares Smothered Pork Chops in Wild Oyster Mushrooms and Crawfish Omelettes. John and Brooks pan fry Sweet Potatoes in Cane Syrup.
Program 209 - The New Orleans Jazz Brunch
Guest: Isaac Greggs, jazz musician
John cooks Eggs Dominique Youx and Trout St. Charles. John and Isaac brew a Café Brulot.
Program 210 - The Cajun Soireé
Guest: Amanda LaFleur, Cajun French teacher
John cooks an Andouille Sausage & Tomato Jambalaya, and a Chicken & Andouille Gumbo. John and Amanda prepare a Cajun Potato Salad.
Program 211 - Louisiana Indian Cooking
Guest: Gary White Deer, Indian artist
John cooks Huthponi, a Choctaw dish, and Fish Brouillettes. John and Gary prepare traditional Indian Fry Bread.
Program 212 - The Cajun Wedding
Guest: Barry Ancelet, Cajun Folklorist
John cooks a Stuffed Pork Loin and traditional meat dressing sandwiches called "Fauld." John and Barry sample Pim Pom Punch.
Program 213 - Exotic Foods of the Bayous
Guest: Alligator Annie, Swamp Tour Operator
John prepares Turtle Soup and Venison Sausage. John and Annie cook Frog Legs Demi Bordelaise.
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