Cajun Country Foods (1997)
Savor the Regions
Details
Collection:LPB
Genre: Cooking
Place Covered: New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1997-10-25
Duration: 00:25:20
Subjects: Cooking, Cajun | Local foods | Cooking (Beans) | Cooking (Crawfish) | Cooking (Sausages) | Cooking (Rice) | Cooking (Seafood) | JAMBALAYA | Red Beans and Rice
Contributors:
- Patrick, Kelly Host
- LaFleur, Donna Producer
- Pope-Johnston, Ruth Producer
- Champagne, Cathy Interviewee
Description
In this episode from the “New Orleans Cuisine” series of “Savor the Regions” from October 25, 1997, Nutritional Chef Kelly Patrick prepares dishes centered around Cajun country cooking. Chef Patrick puts a health twist on popular Louisiana Dishes. She first prepares Red Beans and Rice. Next, she demonstrates how to cook a traditional Louisiana Crawfish boil. Next, Chef Patrick heads back to the kitchen to cook Seafood Jambalaya and Duck and Tasso Ham Cassoulet. Finally, Chef Patrick speaks with Dr. Kathy Champagne, a dietician at the LSU Pennington Biomedical Research Center. They discuss the USDA’s efforts to lower the fat and improve the diet of schoolchildren across the country. This program was preserved through a 2022-2023 Public Broadcasting Preservation Fellowship.