Spain 1: Spanish Rule | A Taste of Louisiana with Chef John Folse & Company (2007)


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Spain was once one of the primary nations to discover the New World and was once liable for Louisiana’s machine of regulations, the structure of the “French” quarter and the Food markets of New Orleans. Dr. Paul E. Hoffman introduces us to early Spanish Louisiana. Chef Folse alongside with Tee Wayne Abshire and Ricky Breaux reveal easy methods to make jambalaya, one of Louisiana’s maximum commonplace dishes, which was once impressed by means of Spanish paella. Neil and Donna Wilkinson carry out conventional track from the Spanish colonial length.

In this episode from the “Our Food Heritage” sequence of “A Taste of Louisiana” from January 13, 2007, Chef John Folse specializes in the Spanish affect on Louisiana delicacies. First, he recounts the historical past of Spanish rule over colonial Louisiana alongside with Dr. Paul Hoffman, historian. In the kitchen, Chef Folse prepares Grillades and Grits and talks with Dr. Hoffman. Next, he discusses the Spanish origins of jambalaya with Tee Wayne Abshire and Ricky Breaux, two jambalaya cookoff champions. Back within the kitchen, Chef Folse makes Sopa de Ajo, or Garlic Soup, and continues speaking with Dr. Hoffman and Abshire. Throughout the display, Neil Wilkinson and Donna Wilkinson entertain the target audience with are living track.

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3 thoughts on “Spain 1: Spanish Rule | A Taste of Louisiana with Chef John Folse & Company (2007)”

  1. Jambalaya is very misunderstood, I disagree with jambalaya being a Spanish dish but I've heard stories that the native americans gave jambalaya the name just like the native americans gave the atchafalaya River it's name..

  2. Thank you for sharing these episodes on YouTube. It's amazing that so much of Louisiana Creole food and culture – especially the Spanish influences – are misidentified as "Cajun" by so many people.

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