Coastal Erosion - Louisiana Coast | A Taste of Louisiana with Chef John Folse & Company (2015)

In this episode, John gets a first-hand look at the size and scope of Louisiana's coastal erosion problem. Louisiana has 40% of our nation's wetlands and each year experiences the loss of land equal to the size of Rhode Island. John celebrates the coastal bounty by making Sauteed Speckled Trout with a spicy Garlic &Orange Vinaigrette with saltwater fishing champion, Tommy Vidrine. Then, John cooks a dried shrimp potato stew with Bobby Collins. Finally, John, Bobby and Sister Marie Dulce make a dried shrimp encrusted red snapper. And the trio top off the day with a favorite south Louisiana drink, the famous Hurricane.

In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from June 8, 2015, Chef John Folse visits Grand Isle, Louisiana, and discusses the issue of coastal erosion with Mayor David Carmadelle. Next, Chef Folse and Tommy Vidrine, a champion fisherman, prepare Sautéed Speckled Trout. He then returns home to White Oak Plantation and cooks Dried Shrimp Potato Stew with Bobby Collins of the Louisiana Dried Shrimp Company, as well as Dried Shrimp Encrusted Red Snapper with Collins and Sister Dulce Maria. Lastly, Chef Folse mixes a famous New Orleans drink called the Hurricane.