Chef John Folse presents the Bayou State's signature Cajun and Creole dishes while examining its culinary history and the people of seven nations who immigrated there. From the contributions of English, French, German and Italian communities, Folse explains the influence these cultures have had on Louisiana cuisine. Filmed before an audience, the series combines music, history and great cooking segments. Dishes include corn and venison stew, andouille sausage, traditional meat pies and whiskey cake.
- Oct 21, 2006
- Original Network: