Chef John Folse Bestows Us With His Fantastic Louisiana Seafood Gumbo Recipe

Chef John Folse shares his Louisiana seafood gumbo recipe for all to enjoy. Chef Folse was born in St. James Parish in Louisiana and he learned early on the secrets to Cajun cooking lay in the treasures of the Louisiana swamp pantry. He is a highly successful Chef with restaurants Lafitte's Landing and White Oak Plantation.

Chef Folse has published nine cookbooks, has an internationally renowned television series "A Taste of Louisiana" and in 1996 began his radio cooking talk show "Stirrin it Up". Thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls John Folse and Company and he wouldn't have it any other way.

The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite. John Folse

Louisiana Seafood Gumbo


* 1 pound (35-count) shrimp, peeled and de-veined

* 1 pound jumbo lump crab meat

* 2 dozen shucked oysters, reserve liquid

* 3 quarts shellfish stock

* 1 cup vegetable oil

* 1 cup flour

* 2 cups chopped onions

* 1 cup chopped celery

* 1 cup chopped bell pepper

* 1/4 cup diced garlic

* 1/2 pound sliced andouille sausage

* 1 pound claw crabmeat

* 2 cups sliced green onions

* 1/2 cup chopped parsley

* salt and cayenne pepper

* Louisiana Gold Pepper Sauce


In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.

Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute' approximately 3-5 minutes or until vegetables are wilted.

Add andouille, blend well into vegetable mixture and saute' an additional 2-3 minutes. Add claw crab meat and stir into roux. This will begin to add seafood flavor to the mixture.

Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.

Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold (other Louisiana hot sauce). Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup.

Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

Serves 12

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