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Festival Cooking (1991)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1991-01-03

Duration: 00:26:23

Subjects: Folse, John D. | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | FESTIVALS | JAMBALAYA | Cooking (Rice) | Cooking (Chicken) | Cooking (Sausages) | Cooking (Seafood) | Cooking (Fish) | Cooking (Catfish) | Cooking (Shrimp) | Cooking (Pork) | Grits | Cooking (Strawberries) | Honeycutt, Leo | Food


  • Folse, John Host
  • Corrado, Kerin Photographer
  • Eaglin, Carlos Photographer
  • Flynn, Georgia Photographer
  • Kent, Chris Photographer
  • Normand, Keith Photographer
  • Simmons, Chuck Photographer
  • Able, Mike Photographer
  • LaFleur, Donna Director
  • Simmons, Chuck Director
  • Fourrier, Clay Producer
  • Honeycutt, Leo Guest


In this episode of “A Taste of Louisiana” from January 3, 1991, Chef John Folse cooks Chicken and Andouille Jambalaya, Pan-Sautéed Catfish with Shrimp and Chive Cream Sauce, and Pork Tenderloin Grillades and Grits. He also prepares Strawberries Ponchatoula with guest Leo Honeycutt of WBRZ-TV in Baton Rouge. This episode includes footage of Louisiana festivals.Host: John Folse