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Find a recipe from Chef John Folse's collection of Cajun and Creole dishes, or learn about his food manufacturing, dining and catering businesses. Chef John Folse is a renowned chef, author and radio host from Louisiana.
Learn how to make a classic Cajun dish with crawfish tails, vegetables, tomatoes, sherry and rice. This recipe from Chef John Folse & Company is easy, delicious and perfect for any occasion.
The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite. INGREDIENTS: 1 pound (35-count) shrimp, peeled and de-veined; 1 pound jumbo lump crabmeat; 2 dozen shucked oysters ...
Learn how to make a classic Louisiana gumbo with chicken, sausage, vegetables and rice. Follow the step-by-step instructions and tips from Chef John Folse, a Cajun and Creole expert.
From Lafitte's Landing Restaurant at Bittersweet Plantation to our manufacturing facility located on the river in New Orleans, Chef John Folse & Company's gumbo of foodservice venues continue to add seasonings to the pot.
Rémoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. The rémoulades of New Orleans are normally Creole-mustard based and highly seasoned. This, however, is the River Road version. INGREDIENTS: 1½ cups heavy duty mayonnaise; ¼ cup finely diced celery
Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal.
Corn was growing wild in Louisiana when the Acadians arrived in 1755. The people quickly married the flavor of Louisiana seafood to the sweet corn creating delicious dishes such as this bisque. Ingredients:
Learn how to make hogs head cheese, a country rendition of daube glace, with pork butt, pig feet and vegetables. Follow the steps to boil, season and gel the meat and stock mixture.
Louisiana hot sauce to taste 1 tsp paprika 2 tsps salt cracked black pepper to taste ¼ cup chopped parsley. Method: Preheat oven to 350°F. Place shrimp in a large baking pan with a 1-inch lip. In a 15-inch cast iron skillet, melt butter over medium-high heat. Add olive oil.