Gaspergou - Baton Rouge | A Taste of Louisiana with Chef John Folse & Company (2015)

In this episode, John visits the famous Tony's Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful Gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous Backed Gasperou like Leah's mother used to make on special occasions. Then Leah teaches John how to make her famous Turtle Stew. Later John is joined by outdoorsman and seafood wrangler extraordinaire, Rick Phillips and cooks a Fricassee of Gaspergou. Then later both make a Rice & Tomato-Stuffed Carp. After a hard day of cooking, John and Rick share a Bayou Bloody Mary with friends. In this episode from the “Hooks, Lies and Alibis” series of “A Taste of Louisiana” from May 18, 2015, Chef John Folse visits Tony’s Seafood in Baton Rouge, Louisiana, and talks to owner Bill Pizzolato. Next, Chef Folse visits Chef Leah Chase at Dooky Chase’s Restaurant in New Orleans. They prepare Baked Gaspergou and Creole Turtle Soup. Chef Folse then returns home to White Oak Plantation and cooks Bulgarian-Style Rice & Tomato Stuffed Carp and Creole-Style Fricassee of Gaspergou with Rick Phillips, an avid outdoorsman and seafood wrangler from Bayou Pigeon, Louisiana. Lastly, he mixes a drink called the Bayou Bloody Mary.