Easter in Cajun Country
Chef John Folse journeys to Baton Rouge, Louisiana to the Magnolia Mound Plantation for a lesson in dyeing egs the old-fashioned way. After he and several young friends join in an Easter egg hunt on the plantation grounds, John returns to his kitchen to prepare Stuffed Easter Ham and Crawfish Jambalaya Primavera. Chef Folse and his Daddy fondly remember Easters past, and are joined by the children for good times and good eating!