A Taste of New Orleans with Chef John Folse

Louisiana is a culinary capital filled with diverse cultures, rich flavors and distinct history. Louisiana native Chef John Folse is the owner of Restaurant R’evolution in New Orleans and has his own television show, A Taste of Louisiana, where he explores the city’s food scene. “When you have a conversation about Louisiana food in any city in the world, two things are going to come up: gumbo and jambalaya,” says Chef John Folse, owner of Chef John Folse & Company. Not only are those two dishes the most recognizable, but almost every local family has their own version of the recipes passed from generation to generation, says Chef. Gumbo reflects the seven nations that originally came to Louisiana in the 1690s until the 1860s, as each of the nations contributed to the pot of gumbo.

Sharing Louisina flavors all around the world – Including Russia 

“Lousiana has a variety of cultures, ingredients and culinary technique that created a food that can only be found there,” says Chef. Inspired by seasons, Chef John Folse uncovers wild flavors of Louisiana’s swamp floor to incorporate into his recipes.

As a native resident of Louisiana, his goal is to bring the ingredients of New Orleans to the world, leading him to cook Louisiana Seafood Gumbo for Pope John Paul II in Rome. He was the first non-Italian chef to cook at the Vatican State Dinner in 1989, invited by the then-Bishop of Baton Rouge, Stanley Joseph Ott. 

 
Chef John Folse with Pope John Paul II

How did Chef John Folse go from simple beginnings in Louisiana to becoming a world-renowned chef serving the pope? In his closing featured session at Catersource 2017, the show for catering and event professionals, Chef will talk about his personal experiences that led him to where he is today in his session titled “Possibilities.” He’ll encourage attendees to fearlessly take the next step in their business, and share stories with each other on how they found catering success. Wrap up your experience at Catersource 2017 feeling inspired and ready to achieve your goals with Chef John Folse.  

If you're attending Catersource 2017 and interested in learning more about Creole cuisine, add tickets to the Creole Luncheon Experience to your registration, where you'll enjoy a 5-course meal showcasing the renowned cuisine of our host city while learning about the history of creole and New Orleans. 

LOUISIANA SEAFOOD GUMBO

Prep Time: 1½ Hours
Yields: 12 Servings

Comment:
Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana. Every Louisiana home has its own unique ingredients and methods for cooking gumbo.

Ingredients:
1 pound (35-count) shrimp, peeled, deveined and divided
1 pound jumbo lump crabmeat
2 dozen shucked oysters, liquid reserved
1 pound claw crabmeat
1 cup sliced frozen okra
1 cup vegetable oil
1 cup flour
2 cups (¼-inch) diced onions
1 cup (¼-inch) diced celery
1 cup (¼-inch) diced bell peppers
¼ cup minced garlic
½ pound sliced andouille sausage
3 quarts hot shellfish stock
2 cups sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Method:
In a 7-quart Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in andouille and sauté an additional 3–5 minutes. Stir in ½ cup of shrimp, claw crabmeat and okra. Slowly add hot shellfish stock, one ladle at a time, stirring constantly. Bring mixture to a low boil, reduce to simmer and cook 30–45 minutes. Additional stock may be needed to retain volume. Add green onions and parsley. Season to taste using salt, cayenne pepper, granulated garlic and hot sauce. Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid. Return to a low boil and cook approximately 5 minutes. Adjust seasonings if necessary. Serve over cooked rice.

From Chef John Folse’s
The Encyclopedia of Cajun & Creole Cuisine