How To make Crawfish Monsigneur

Gumbo Festival | A Taste of Louisiana with Chef John Folse & Company (1996)

Chef Folse visits the Gumbo Festival in Bridge City and prepares chicken and andouille gumbo; shrimp, crab and okra gumbo; and potato salad and jalapeno corn bread. John's guest is the Reverend Monsignor J. Anthony Luminais, pastor of the Holy Guardian Angels Catholic Church, who helps the chef demonstrate the secret to preparing perfect rice.

In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from October 5, 1996, Chef John Folse visits the Gumbo Festival in Bridge City. In the kitchen, he cooks Chicken, Oyster & Andouille Gumbo and Shrimp & Crabmeat Gumbo. He also shares the secret to preparing perfect rice and discusses the history of the Gumbo Festival with the Reverend Monsignor J. Anthony Luminais, the pastor of the Holy Guardian Angels Catholic Church.

Simple Recipe For Coconut Jollof Rice And Stew Chicken

Trout Webinar

How to Prepare: Asaro (Yam Porridge) & bonus on how to Fry Fish without splashing or bursting

Join GEENA as she takes you through fun cooking and eating on the best Cook show in Nigeria (we no dey make mouth). foodiesandspice.blogspot.com

Louisiana Mallards / Canard Sauvage | A Taste of Louisiana with Chef John Folse & Company (2010)

This week, Chef Folse prepares Mallards. He kicks off the show with Duck & Turnip. Then he visits Canard Sauvage Hunting Lodge and prepares Louisiana Mallards in Mandarin Glaze. He wraps it up with Roasted Mallards stuffed with apples, onions, and garlic, oven roasted and basted in an Apple and Bourbon sauce.

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from October 14, 2010, Chef John Folse visits Haydel Game Calls in Bossier City, Louisiana, where he discusses duck calls with Kelly Haydel, Rod Haydel, and Eli Haydel. In the studio kitchen, he cooks Braised Duck and Turnips while he continues to talk with Eli Haydel about how he started making duck calls. Next, Chef Folse visits Canard Sauvage Hunting Camp in Calcasieu Parish, Louisiana, and prepares Mandarin Mallard Ducks with Monsignor James Gaddy. Back in the studio kitchen, he cooks Apple and Bourbon Basted Mallard. Heaven’s Echoes entertain the audience with live music throughout the show.

HOW TO COOK JAMAICAN BROWN STEW FISH

Please watch: THE BEST JAMAICA CURRY GOAT RECIPE
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Welcome. Learn how to cook Jamaican Brown Stew Fish, Red Snapper Fish. I have demonstrated a step by step process of preparing and how to cook Jamaican traditional brown stew fish. This delicious dish I paired with jasmine white rice, sauté green beans and fresh tomatoes. I used Red Snapper because its one of my favorite fish to cook with especially when making stew fish dish. Ive also demonstrated how to prepare and season the fish and fry it before stewing it. Below you’ll find the recipe ingredients to cook brown stew snapper fish. Thanks for returning to my channel and thanks for all the support and remember to click the notification icon to be notified when I post new videos. God Bless.

Stew Fish Recipe;

Serve 2
Preparation time: 10-15 mins
Cooking time: 25-30 mins

Ingredients;

2 whole fish
1/2 carrot, fine julienne
1/2 tomatoes, cut in wedges
1/4 onion, chopped
1/4 cup red bell peppers, julienne cut
1/4 cup green bell peppers, julienne cut
2 stalks of scallion, chopped3 clove garlic, chopped
5-8 pimento seeds/ 1 tsp all spice
3 large sprig thyme
1/4 scotch bonnet pepper
1/2 tbsp season salt
1/2 tbsp black pepper
1/2 tbsp fish seasoning
1 tsp salt
1/2 cup olive oil
1 cup water
1 tbsp browning or soy sauce
1/4 cup ketchup
1 tbsp butter

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