Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis - Shrimp - Timbalier Bay, LA

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. And bikini martinis cocktails provide the perfect ending of the day's festivities.

Series Website: http://www.lpb.org/folse

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