Shrimp - Gulf of Mexico | A Taste of Louisiana with Chef John Folse & Company (2015)

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. In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from July 13, 2015, Chef John Folse goes shrimping in the Gulf of Mexico with Captain Logan Galiano of the Scooby-Dee. He then travels to Dulac, Louisiana, and prepares Shrimp File Gumbo with Zoeanne Verret of the United Houma Nation. Chef Folse then returns home to White Oak Plantation and cooks Crabmeat & Shrimp-Stuffed Mirliton and Barbecued Shrimp Tangipahoa with political strategist James Carville. Lastly, he mixes a drink called the Bikini Martini.