go back to Shows
A Taste of Louisiana with Chef John Folse & Co. show's poster

A Taste of Louisiana with Chef John Folse & Co.

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.

Latest episode

RMPBS Passport

Please log in to your PBS Passport account to watch this video

Become a Member

Shrimp - Timbalier Bay, LA

Hooks, Lies, & Alibis Episode 1313 | 27m 29s | CC

In this episode, John meets Bobby Collins and learns how to dry shrimp. John remembers how dried shrimp was like candy when he was growing up. Later John makes a Shrimp File Gumbo with Native American Zoe Verret. Then James Carville drops by John’s deck and they make Mirliton and Shrimp Casserole to go along with everyone’s favorite Barbeque Shrimp.

Episodes

"Louisiana: Pick Your Passion" & "Visit Baton Rouge"

Related stories

Education
As student hunger persists at colleges, higher education tries out providing free food
The Community College of Aurora has joined the growing number of colleges nationwide providing free food to students, hiring staff to increase food access and erase a commonplace stigma around asking for help.
 | Jason Gonzales
Rocky Mountain PBS
Through food and unity, the Hispanic Restaurant Association celebrates Latin American culture
During a time of tremendous personal and financial loss, the Hispanic Restaurant Association was created to help Hispanic-owned businesses get back on their feet and to cultivate the next generation of chefs and restaurateurs.
 | Lindsey Ford, Alexis Kikoen
Rocky Mountain PBS
As climate crisis worsens, a Denver urban farm uses sustainable practices to combat food insecurity
Denver's Ekar Farms, which provides fresh produce to Coloradans experiencing hunger, was able to double its crop yields in recent years by using sustainable practices.
 | Dana Knowles, Lindsey Ford