Program 101 - An Introduction to Cajun and Creole Cuisine
Guest: Leah Chase of Dooky Chase's Restaurant in New Orleans
John cooks a brown roux and Louisiana Seafood Gumbo; a blonde roux and Seafood Etoufˇe; Butter Beans with Andouille. John and Leah make a Shrimp Remoulade.

Program 102 - The Shrimp Festival
Guest: Loulan Pitre, a retired shrimper from Cut Off, Louisiana
John cooks Shrimp in Three Lettuce Soup; Barbecue Shrimp; Shrimp Stuffed Summer Squash. John and Loulan make Jumbo Shrimp Viala.

Program 103 - Poultry Cooking of Louisiana
Guest: Ron Zappe of Zapp's Potato Chips in Gramercy, Louisiana.
John cooks Garlic Roasted Chicken; Chicken Mamou with Oyster Stuffing; Dirty Rice. John and Ron make Fried Chicken Salad.

Program 104 - Louisiana Wild Game Cooking
Guest: Herman Perrodin of Didee's Restaurant in Baton Rouge, Louisiana (noted for duck since 1900).
John cooks Baked Mallards Cabanocy; Leg of Rabbit Bayou Lafourche; Pecan Rice; Okra Stuffed Tomatoes. John and Herman make French Settlement Peach Pie.

Program 105 - The Bayou Garden
Guest: Dewey Balfa, renowned Cajun Fiddle Player from Basile, Louisiana.
John cooks Old Fashioned Potato Stew; Smothered Cabbage with Hamhocks; Macque Choux Corn. John and Dewey make Marinated Creole Tomatoes.

Program 106 - It's Crawfish Season in Louisiana
Guest: Paul Davidson of Red Claw Aquaculture, a soft-shell crawfish farm.
John cooks: Crawfish Creole; Boiled Crawfish; Sautˇed Crawfish Salad. John and Paul make Deep-Fried Softshell Crawfish.

Program 107 - Lump Crabmeat. . . The Pearls of Bayou Country
Guest: Curtis Joubert, mayor of the town of Eunice, Louisiana.
John cooks Louisiana Deviled Crab; Crabmeat au Gratin; Stuffed Mirliton with Crabmeat. John and Curtis make Marinated Crab Claws.

Program 108 - Louisiana Indigenous Cuisine
Guest: Ron Abidin, owner of "Dah Big Cheese," a cheesecake company.
John cooks Medallions of Pork in Blackberry Glaze; Mardi Gras Pasta; Cajun Candied Yams. John and Ron make Louisiana Fig and Pecan Pie.

Program 109 - Oysters in Cajun and Creole Cooking
Guest: Gus Piazza of Phil's Oyster Bar in Baton Rouge, Louisiana.
John cooks Oyster and Artichoke Soup; Oysters Rockefeller. John and Gus make a Louisiana Oyster Poboy.

Program 110 - The Camp Dinner
Guest: Frank Davis, author of Frank Davis Cooks Naturally N'Awlins and The Frank Davis Seafood Notebook. Frank hosts a weekly cooking segment on WWL-TV, Channel 4 in New Orleans, "In the Kitchen with Frank Davis."
John cooks Turtle Sauce Piquante; Creole Bouillabaisse; Squash Pecan Sautˇ. John and Frank make Bread Pudding Cake.

Program 111 - Classical Cooking of the South
Guest: Bill Day, Cultural Director of the Tunica-Biloxi Indians of Louisiana.
John cooks Red Beans and Rice with Sausage; Oven Barbecued Chicken; Snap Beans and New Potatoes. John and Bill make Crackling Cornbread.

Program 112 - Louisiana Cooking Worldwide
Guest: Alec Gifford, news anchorman at WDSU-TV, Channel 6 in New Orleans.
John cooks Paella; Stir Fry Pork and Sweet Potatoes; Garlic Stewed Chicken. John and Alec make Sautˇed Bananas-Oriental Style.

Program 113 - Louisiana Festival Cooking
Guest: Leo Honeycutt, reporter for WBRZ-TV, Channel 2 in Baton Rouge, Louisiana. Leo is a veteran festival-goer and reporter. He also reigns as the Grand Moron of the Shemp Festival.
John cooks Chicken and Andouille Jambalaya; Pan-Sautˇed Catfish Filet with Shrimp and Chive Cream Sauce; Pork Tenderloin Grillades and Grits. John and Leo make Strawberries Ponchatoula.