A Taste of Louisiana with Chef John Folse & Co.

Frog Legs Provencale/Henderson Swamp

From the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the World, once supplied the tables of some of the finest restaurants in New York. Today's supply comes from the swamp where hunting is legal ten months of the year, and a regular fishing license is all that is required.

Frog Legs Provencale/Henderson Swamp

26m 46s

  • Christmas Show: asset-mezzanine-16x9

    Christmas Show

    S10 E27 - 25m 4s

    Chef John Folse returns to his home parish of St. James, where he visits the St. James Catholic Church and the home of his sister, Ruth Folse Hirsh. He also reminisces about past Christmas celebrations with his father, Roy Folse. In the kitchen, Chef Folse prepares: a Game Pie with duck, rabbit, and venison; Chicken, Oyster, and Andouille Gumbo; Sweet Farre Dressing; and Greens. He also enjoys a p

  • Doug Guerin: asset-mezzanine-16x9

    Doug Guerin

    S10 E26 - 26m 45s

    Chef John Folse visits Doug Guerin at his home in Morgan City, Louisiana. He shares his recipe for Seafood Stuffed Mirliton. In his kitchen, Chef Folse prepares a healthier version of the Seafood Stuffed Mirliton and Oyster Pies.

  • Sharon Jesowshek: asset-mezzanine-16x9

    Sharon Jesowshek

    S10 E25 - 26m 44s

    Chef John Folse and his friend Sharon Jesowshek visit Porche’s Sausage in French Settlement, Louisiana, where butcher Donald Porche shows them the proper way to butcher a pig. At Sharon’s home in French Settlement, she shares her recipe for Hog’s Head Cheese. In his kitchen, Chef Folse prepares a healthier version of the Hog’s Head Cheese, as well as a Bread Pudding Cake.

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