Show #1004: Sunday Morning Chicken Fricassee tops the menu when Chef Folse welcomes Melba Matherne of Houma, LA. Melba and her sister prepare the dish at home for John and Chef Folse prepares a heart-healthy version in the studio.

Show #1005: Chef Folse travels to Napoleonville where Diane Politz prepares Stuffed Eggplant in Italian Gravy. John joins her big Italian family for a family feast and discusses the role of Italians in Louisiana culture. John then uses fresh eggplant and low-sodium tomato sauce to make his version of this classic dish in his home kitchen.

Show #1006: Carol Leblanc prepares her grandmother's recipe for Chicken, Sausage and Filé Gumbo and shows her collection of antique furniture. Musical guests are Anne Savoy and the Magnolia Sisters, including Christine Balfa. They play songs from their CD, "Evangeline Made," recently featured in the film, The Divine Secrets of the Ya-Ya Sisterhood.

Show #1007: Cherie Zerangue of Thibodeaux, LA, prepares her recipe for Oeufs Aux Lait (Egg Custard). John recreates the dish with low-fat ingredients without losing any of the flavor of the original.

Show #1008: A special Sweet Potato Cake recipe is prepared by Darlene Foret of Raceland, LA. John tours Foret’s family farm where Darlene's daughters show off their prize cattle and pigs. John makes the dish with low-fat, sugar substitute ingredients and fresh sweet potatoes.

Show #1009: Marie Orgeron prepares a Pecan Pie recipe that has been handed down for decades at Sacred Heart of Grand Coteau, a private girls school near Lafayette, LA. John tours the school's buildings which date back to the early 1800's and there are photos from the Civil War.

Show #1010: Lafayette, LA, native Brenda Martin prepares an old recipe for Cous Cous, a kind of cereal pudding made from fried corn meal. Brenda also shows her collection of antique flatware and porcelain Easter Eggs.

Show #1011: Don Duplechan of Oberlin, LA, prepares his family recipe for Sauce Picquante. On the way to Don's home, Chef Folse stops at Meche's Meat Market in Opelousas, LA, where he discusses the different cuts of specialty meats available in South Louisiana.

Show #1012: Pasta company owners Phylis and Buster Fresina of Baton Rouge take Chef Folse on a tour of their company. Mrs. Fresina makes Mama Fresina's Lasagna. John Folse prepares the dish in his studio kitchen, using low fat cheeses, meats and lots of olive oil!

Show #1013: Nutritionist Dr. Jocinda Bonvillains from Nicholls State University in Thibodeaux, LA, discusses the need for heart healthy recipes that still have the flavor of many classic Cajun dishes.

Show #1014: Luke Lupari's Shrimp Salad is prepared by Frank Russo of Morgan City, LA, the center of Louisiana’s seafood industry. Using Frank’s basic recipe, Chef Folse prepares a healthier version of the dish with low sodium and low-fat ingredients.

Show #1015: Noted cardiologist Dr. Craig Walker of Houma, LA, joins Chef Folse in the kitchen to cook Grilled Fish and discuss the health consequences of rich Louisiana dishes. Dr. Walker notes the effects on the cardiovascular system of too much fat and salt.

Show #1016: Chef Folse travels to the home of Florence and Tony Gravois in Des Allemands, La. The Gravois share their recipe for Petite Gateaux (Christmas Tea Cookies). They show John their unique family heirloom, The Mad Stone of Vacherie. This small black stone has been passed down for generations and has been used to draw poisons from the human body. Many people have been saved from snakebite and spider bites when the stone was used.

Show #1017: Professional hunting guide Captain Sammy Faulk of Lake Charles, LA. and his father bring their recipe for Baked Goose Holly Beach, a traditional Holiday meal. Chef Folse also tours the marsh with Capt. Faulk and joins a duck hunt with hunters from the Grosse Savante Lodge.

Show #1018: Glenda Daigle of Paincourtville, LA, prepares Glenda's Apple Roasted Duck. John also tours Glenda's herb garden and the mini-farm, complete with exotic goats and chicken. Chef Folse prepares the duck, extracting much of the fat and sodium from the dish. Side dishes include fresh vegetables and a vanilla Ba-Ba Cake, with a perfect meringue.

Show #1019: Grandma Breaux's Succotash Soup is prepared by June Breaux Greene. She and John take a tour of a vegetable market where they discuss all the fresh vegetables available in South Louisiana for this rich, spicy soup.

Show #1020: Judy Guidry of Grand Isle, LA, prepares her family recipe for Broccoli with Dijon Vinaigrette. She also shows John family photos from the early part of the century on Grand Isle complete with wooden boats and bathing beauties. Chef Folse prepares the dish with fresh broccoli and a low-fat dressing.

Show #1021: Guest Martha Butler of Houma, LA, prepares her favorite family recipe for Cajun-Style Chicken and Eggplant Casserole along with spicy cornbread. She and John tour her home, which is filled with a collection of objets d'art from trips to the Alaskan Wilderness, including a set of tusks from a walrus.

Show #1022: Martha Longman of Dulac, LA, cooks Barbecued Shrimp Longman. Her brother, Brad, takes viewers on a tour of his seventy-five foot shrimp boat, named “Cool Change.” Brad talks about the difficulties shrimpers face and of the possible future of the industry.

Show #1023: Andrew Capone talks about the upcoming tourist attraction replica of Iberville's sailing ship, Le Pelican. John prepares Agnes Wyatt's recipe for Potato and Ham Soup. Chef Folse makes the dish in his studio kitchen with low-fat, low-sodium ingredients.

Show #1024: Nora Dejoie of New Orleans shows her unusual recipe for Vegetable Jambalaya. Chef Folse visits her classic shotgun-style home near the French Quarter. Musical guest is Lillian Boutte, who sings "Do You Know What It Means to Miss New Orleans?" and closes the show with a rousing version of "When the Saint’s Go Marching In."

Show #1025: Sharon Jesowshek, who works behind the scenes to help John prepare some of the dishes for the series, prepares her own recipe for Hog’s Head Cheese. She and John visit the herb garden behind her beautiful log cabin home, where they make the fresh Hog’s Head Cheese.

Show #1026: Guest Doug Guerin whips up a batch of Uncle Bro's Cajun-Style Stuffed Merliton. He and John Folse tour his home and collection of cooking devices; homemade smokers, sausage makers, and even a vertical barbecue pit that can cook sixty chickens at once!