'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'
Tags: Cooking , Food , chefs , Festivals , grits , cajun , John D. Folse , American Cooking -- Louisiana style , jambalaya , Cooking (Seafood) , Cooking (Shrimp) , Cooking (Pork) , Cooking (Sausages) , Cooking (Fish) , Cooking (Catfish) , Cooking (Chicken) , Cooking (Rice) , Cooking (Strawberries) , Leo Honeycutt
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