Esprit de corps is very important to the cajuns who believe in a relaxed and uncomplicated approach to life. Their food is the result of a creative blending of several nationalities and is based on the abundance of vegetables, seafood, herbs and game found in Louisiana’s “bayou country.” There are never too many cooks spoiling the broth here. In fact, thaere are always friends dropping by as the gumbo simmers, the shrimp boils and the candied yams bake until bubbly. Chef John Folse, an award-winning and internationally acc;aimed chef, welcomes some of his colorful Louisiana friends into his kitchen in each program, including Leah Chase of New Orleans’ Dookie Chase’s Restaurant and Ron Zappe of Zapp’s Potato Chips. You’re invited to, as Chef Folse dishes up delectable Cajun and Creole Cuisine with a largr side dish of fun and insight into this unique culture.