A Taste of Louisiana with Chef John Folse & Co.

Food Series / 12 Seasons

The 13 Seasons of A Taste of Louisiana with Chef John Folse & Company began in 1990 and cover the range of Louisiana cuisine from wild game to seafood, from creole to cajun, and from healthy to classic recipes. Featured episodes include Thanksgiving and Christmas specials, famous chefs including Leah Chase and Paul Prudhomme, and a healthy dose of Louisiana history and culture.

Watch: S13 E1301

26m 59s / TV-G

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Spit Roasted Squab/Destrehan Plantation

S12 E1207 / 26m 46s / TV-G

This week Chef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds. Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, ...

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Teal Duck/Buckley’s Camp

S12 E1206 / 27m 12s / TV-G

This week Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes with a tasty camp stew of ducks cooked with canned soups and veggies found in any camp pantry.

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Medallions of Venison/Giles Island

S12 E1205 / 27m 2s / TV-G

This week Chef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near Natchez, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam.

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Louisiana Mallards/Canard Sauvage

S12 E1204 / 26m 47s / TV-G

One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge.

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Pan Fried Quail/Covey Rise

S12 E1203 / 26m 48s / TV-G

This week, Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and Quail Stuffed with Oysters and Andouille. A visit to Covey Rise Hunting & Lodging enlightens viewers on how managed game preserves can benefit the birds, the hunters, and the table.

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Cajun-Fried Alligator Tail/LaBranche

S12 E1202 / 27m 22s / TV-G

This week Chef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown perfection, Cajun-Fried Alligator. The Alligator was close to extinction in 1967, but by 1987, conservation efforts had them thriving.

Creole-Braised Wood Duck/Grande View Lodge

S12 E1201 / 25m 41s / TV-G

In this episode Chef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and Andouille Gumbo, then travels to Grand View Lodge where he delights viewers with Creole-Braised Wood Duck.

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