Chef John Folse Soup and Gumbo Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • Thai-Spiced Watermelon Soup with Shrimp and Crabmeat

    Thai-Spiced Watermelon Soup with Shrimp and Crabmeat

    Thai-Spiced Watermelon Soup with Shrimp and Crabmeat (Source: WAFB)Thai-Spiced Watermelon Soup with Shrimp and Crabmeat (Source: WAFB)

    Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months.

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    Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months.

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  • Gumbo Z'Herbes

    Gumbo Z'Herbes

    Gumbo Z'Herbes (Source: WAFB)Gumbo Z'Herbes (Source: WAFB)

    Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

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    Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

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  • Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)

    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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  • Teal and Andouille Gumbo

    Teal and Andouille Gumbo

    Teal and Andouille Gumbo (Source: WAFB)Teal and Andouille Gumbo (Source: WAFB)

    Many times hunters will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

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    Many times hunters will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

    More >>
  • Deer Camp Vegetable and Barley Soup

    Deer Camp Vegetable and Barley Soup

    Deer Camp Vegetable and Barley Soup (Source: WAFB)Deer Camp Vegetable and Barley Soup (Source: WAFB)

    There's nothing better than a warm, hearty bowl of soup on a cold January day. But the difference is this soup is a guilt-free, low-fat option that still has lots of flavor.

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    There's nothing better than a warm, hearty bowl of soup on a cold January day. But the difference is this soup is a guilt-free, low-fat option that still has lots of flavor.

    More >>
  • Cajun Red Bean & Sausage Soup

    Cajun Red Bean & Sausage Soup

    Cajun Red Bean & Sausage Soup (Source: WAFB)Cajun Red Bean & Sausage Soup (Source: WAFB)

    Red beans and rice is Louisiana's Monday dish. Here, the traditional recipe has been made into a hearty soup that can be used as a starter or an entrée.

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    Red beans and rice is Louisiana's Monday dish. Here, the traditional recipe has been made into a hearty soup that can be used as a starter or an entrée.

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  • Spinach and Acorn Squash Soup

    Spinach and Acorn Squash Soup

    Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenal visual appeal and flavor that vivid green spinach and bright acorn squash give this soup.

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    Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenal visual appeal and flavor that vivid green spinach and bright acorn squash give this soup.

    More >>
  • Julia Child's French Onion Soup

    Julia Child's French Onion Soup

    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth, sautéed onions and hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. We are recreating this dish in honor of Julia Child’s 105th birthday! Child is recognized for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking.

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    This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth, sautéed onions and hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. We are recreating this dish in honor of Julia Child’s 105th birthday! Child is recognized for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking.

    More >>
  • River Shrimp and Potato Stew

    River Shrimp and Potato Stew

    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During the spring of the year, river shrimp were often added to create a magnificent shrimp and potato stew.

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    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During the spring of the year, river shrimp were often added to create a magnificent shrimp and potato stew.

    More >>
  • Spicy Creole Gazpacho

    Spicy Creole Gazpacho

    In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.

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    In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.

    More >>
  • Luscious Lemon Soup

    Luscious Lemon Soup

    I’m not quite sure if this recipe should fall into the category of soup or “luscious lemon malt!” Either way I have to say that not only is the flavor unique, it is also the perfect beginning or ending to any meal, especially during our hot Louisiana summers.

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    I’m not quite sure if this recipe should fall into the category of soup or “luscious lemon malt!” Either way I have to say that not only is the flavor unique, it is also the perfect beginning or ending to any meal, especially during our hot Louisiana summers.

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  • Judge Porter's Cane River Fish Soup

    Judge Porter's Cane River Fish Soup

    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices such as our redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.

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    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices such as our redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.

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  • A Duo of Fish Courtbouillon

    A Duo of Fish Courtbouillon

    Courtbouillon has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.

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    Courtbouillon has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.

    More >>
  • Eggplant and Oyster Stew

    Eggplant and Oyster Stew

    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.

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    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.

    More >>
  • The Queen's Soup

    The Queen's Soup

    This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major part of these functions. The soup was usually served in a large gilded tureen.

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    This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major part of these functions. The soup was usually served in a large gilded tureen.

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  • Duck and Andouille Gumbo

    Duck and Andouille Gumbo

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

    More >>

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

    More >>
  • Bisque of Acorn Squash

    Bisque of Acorn Squash

    Acorn squash can be found in most local grocery stores during the fall harvest season. This delicious yellow golden fleshed squash is perfect in soups. It may also be cooked in pies, custards or sweets.

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    Acorn squash can be found in most local grocery stores during the fall harvest season. This delicious yellow golden fleshed squash is perfect in soups. It may also be cooked in pies, custards or sweets.

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  • Wild Mushroom and Crab Bisque

    Wild Mushroom and Crab Bisque

    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

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    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

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  • Cincinnati-Style Chlli

    Cincinnati-Style Chlli

    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

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    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

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  • Catfish Courtbouillon with a Little Added Something

    Catfish Courtbouillon with a Little Added Something

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>
  • Cajun Vegetable Soup

    Cajun Vegetable Soup

    Thursday, February 4 2016 7:19 PM EST2016-02-05 00:19:12 GMT
    Air date: February 4, 2016. Source: Chef John Folse. More >>

    Air date: February 4, 2016. Source: Chef John Folse.

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  • Carnival Cabbage and Ground Beef Soup

    Carnival Cabbage and Ground Beef Soup

    Tuesday, January 26 2016 6:44 PM EST2016-01-26 23:44:35 GMT
    Air date: January 26, 2015. Source: Chef John Folse. More >>

    Air date: January 26, 2015. Source: Chef John Folse.

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  • England Clam Chowder

    England Clam Chowder

    Tuesday, January 19 2016 6:07 PM EST2016-01-19 23:07:22 GMT

    Air date: January 21, 2016. Source: Chef John Folse.

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    Air date: January 21, 2016. Source: Chef John Folse.

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  • Corn and Crab Cappuccino

    Corn and Crab Cappuccino

    Tuesday, January 19 2016 6:35 PM EST2016-01-19 23:35:22 GMT
    Air date: January 19, 2016. Source: Chef John Folse. More >>

    Air date: January 19, 2016. Source: Chef John Folse.

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  • Pepper Pot Soup (The Soup That Won The War)

    Pepper Pot Soup (The Soup That Won The War)

    Wednesday, December 30 2015 5:03 PM EST2015-12-30 22:03:51 GMT

    Air date: December 29, 2015. Source: Chef John Folse

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    Air date: December 29, 2015. Source: Chef John Folse

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  • Swiss Chard, Italian Sausage and White Bean Soup

    Swiss Chard, Italian Sausage and White Bean Soup

    Air date: December 3, 2015. (Source: Chef John Folse)More >>

    Air date: December 3, 2015. (Source: Chef John Folse)

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  • Chef Folse's Leek and Butternut Squash Soup

    Chef Folse's Leek and Butternut Squash Soup

    Air date: December 1, 2015. (Source: Chef John Folse)More >>

    Air date: December 1, 2015. (Source: Chef John Folse)

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  • Chef Folse's Shrimp, Andouille and Potato Stew

    Chef Folse's Shrimp, Andouille and Potato Stew

    Thursday, October 1 2015 6:04 PM EDT2015-10-01 22:04:02 GMT
    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.More >>
    As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.More >>
  • Chef Folse's Mirliton Succotash Chowder

    Chef Folse's Mirliton Succotash Chowder

    Thursday, July 30 2015 6:37 PM EDT2015-07-30 22:37:19 GMT
    Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France.More >>
    Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France.More >>
  • Chef Folse's Green Gazpacho

    Chef Folse's Green Gazpacho

    Thursday, July 23 2015 5:40 PM EDT2015-07-23 21:40:47 GMT
    Gazpacho is a soup made of raw vegetables and served cold. It originated in the southern Spanish region of Andalusia. Gazpacho is often eaten during the hot summer months, as it is refreshing and cool.More >>
    Gazpacho is a soup made of raw vegetables and served cold. It originated in the southern Spanish region of Andalusia. Gazpacho is often eaten during the hot summer months, as it is refreshing and cool.More >>
  • Mr. Royley's Crawfish Stew In Patty Shells

    Mr. Royley's Crawfish Stew In Patty Shells

    Thursday, March 19 2015 3:26 PM EDT2015-03-19 19:26:44 GMT
    Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. Try this recipe as an appetizer or entrée for your special Easter brunch!More >>
    Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. Try this recipe as an appetizer or entrée for your special Easter brunch!More >>
  • Roasted Cauliflower And Garlic Soup

    Roasted Cauliflower And Garlic Soup

    Thursday, March 5 2015 7:00 PM EST2015-03-06 00:00:00 GMT
    This simple roasted cauliflower soup is always great on a cold winter day. Here, the roasted garlic adds a sweet sharpness to an already divine soup.More >>
    This simple roasted cauliflower soup is always great on a cold winter day. Here, the roasted garlic adds a sweet sharpness to an already divine soup.More >>
  • Curried Carrot, Sweet Potato And Ginger Soup

    Curried Carrot, Sweet Potato And Ginger Soup

    Tuesday, February 17 2015 6:25 PM EST2015-02-17 23:25:42 GMT
    I was looking through The Doctor's Big Book of Home Remedies for ideas to replenish your body with B vitamins that are drained from all that late night partying. I found such things as quinoa, tomato juice, bananas and even asparagus. But somewhere in the back of my mind, I remember an old chef friend of mine who often could be found at his desk slurping Curried Carrot, Sweet Potato and Ginger Soup after a night on the town…and he had plenty of nights out on the town!More >>
    I was looking through The Doctor's Big Book of Home Remedies for ideas to replenish your body with B vitamins that are drained from all that late night partying. I found such things as quinoa, tomato juice, bananas and even asparagus. But somewhere in the back of my mind, I remember an old chef friend of mine who often could be found at his desk slurping Curried Carrot, Sweet Potato and Ginger Soup after a night on the town…and he had plenty of nights out on the town!More >>
  • Steak And Cabbage Soup

    Steak And Cabbage Soup

    Friday, January 23 2015 11:00 AM EST2015-01-23 16:00:09 GMT
    This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.More >>
    This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.More >>
  • Santas Christmas Eve Soup

    Santas Christmas Eve Soup

    Tuesday, December 9 2014 7:43 PM EST2014-12-10 00:43:44 GMT
    Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer. Some say Santa was a bit grumpy when he came in from the barn and Mama Claus knew that she had to put a smile on his face. Her special red and green colored Christmas soup did the trick! Ho ho ho!More >>
    Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer. Some say Santa was a bit grumpy when he came in from the barn and Mama Claus knew that she had to put a smile on his face. Her special red and green colored Christmas soup did the trick! Ho ho ho!More >>
  • Bisque Of Pumpkin, Spicy Sausage And Fall Greens

    Bisque Of Pumpkin, Spicy Sausage And Fall Greens

    Tuesday, October 21 2014 6:43 PM EDT2014-10-21 22:43:20 GMT
    No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a rich smoky flavor. This recipe is perfect for those cool fall nights.More >>
    No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a rich smoky flavor. This recipe is perfect for those cool fall nights.More >>
  • Creamy Crawfish Bisque

    Creamy Crawfish Bisque

    Wednesday, August 6 2014 5:45 PM EDT2014-08-06 21:45:11 GMT
    The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.More >>
    The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.More >>
  • Gluten-Free Sicilian Meatball And Pasta Soup

    Gluten-Free Sicilian Meatball And Pasta Soup

    Tuesday, February 18 2014 6:39 PM EST2014-02-18 23:39:25 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: The Sicilian families leaving their island for Louisiana in the 1960s brought with them many culinary treasures. I first learned to make meatballs from a wonderfulMore >>
    The Sicilian families leaving their island for Louisiana in the 1960s brought with them many culinary treasures.More >>
  • Guilt-Free Chicken, Crab And Okra Gumbo

    Guilt-Free Chicken, Crab And Okra Gumbo

    Tuesday, January 14 2014 5:55 PM EST2014-01-14 22:55:55 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: This recipe is yet another take on the famed soup of the Cajuns. Creative variations of the dish are prominent at the Gumbo Cooking Contest at the Gumbo FestivalMore >>
    This recipe is yet another take on the famed soup of the Cajuns. Creative variations of the dish are prominent at the Gumbo Cooking Contest at the Gumbo Festival in Bridge City, La.More >>
  • Mama Claus Christmas Eve Soup

    Mama Claus Christmas Eve Soup

    Friday, December 6 2013 1:13 PM EST2013-12-06 18:13:11 GMT
    Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer.More >>
    Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer.More >>
  • Oysters Rockefeller Soup

    Oysters Rockefeller Soup

    Thursday, August 29 2013 6:32 PM EDT2013-08-29 22:32:20 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and isMore >>
    It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and is requested on more occasions than all other soups combined.More >>
  • Chicken Soup with Matzo Balls

    Chicken Soup with Matzo Balls

    Thursday, March 21 2013 5:53 PM EDT2013-03-21 21:53:52 GMT
    Prep Time: 4 Hours Yields: 6 Servings Comment: I first discovered this recipe in Celebration: The Book of Jewish Festivals sent to me by my good friend Malcolm Taub of New York. Malcolm thought I shouldMore >>
    I first discovered this recipe in Celebration: The Book of Jewish Festivals.More >>
  • Seafood Courtbouillon

    Seafood Courtbouillon

    Tuesday, March 19 2013 7:27 PM EDT2013-03-19 23:27:22 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafoodMore >>
    At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country.More >>
  • Cream Of Mirliton And Shrimp Soup

    Cream Of Mirliton And Shrimp Soup

    Thursday, January 17 2013 6:53 PM EST2013-01-17 23:53:59 GMT
    Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >>
    Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >>
  • Senate Bean Soup

    Senate Bean Soup

    Thursday, October 18 2012 6:35 PM EDT2012-10-18 22:35:27 GMT
    Prep Time: 2½ Hours Yields: 6–8 Servings Comment: In early 1923, rumor states that Senator Knute Nelson of Minnesota suggested that bean soup should be featured in the Senate dining room each day. TheMore >>
    Prep Time: 2½ Hours Yields: 6–8 Servings Comment: In early 1923, rumor states that Senator Knute Nelson of Minnesota suggested that bean soup should be featured in the Senate dining room each day. TheMore >>
  • Cajun Mac N’ Cheese Soup

    Cajun Mac N’ Cheese Soup

    Friday, September 21 2012 12:56 PM EDT2012-09-21 16:56:29 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: This soup is perfect for those big tailgating parties at home with friends and family. Ingredients: 1½ cups dry elbow macaroni 4 cups shredded sharp CheddarMore >>
    Prep Time: 45 Minutes Yields: 6 Servings Comment: This soup is perfect for those big tailgating parties at home with friends and family. Ingredients: 1½ cups dry elbow macaroni 4 cups shredded sharp CheddarMore >>
  • Golden Gazpacho

    Golden Gazpacho

    Thursday, August 23 2012 6:25 PM EDT2012-08-23 22:25:01 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summers on the bayou. Ingredients: 1More >>
    Prep Time: 2 Hours Yields: 6 Servings Comment: Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summers on the bayou. Ingredients: 1More >>
  • Chilled Creole Tomato Soup

    Chilled Creole Tomato Soup

    Tuesday, June 26 2012 6:02 PM EDT2012-06-26 22:02:52 GMT
    Prep Time: 7½ Hours Yields: 4¬–6 Servings Comment: Literally, there are wars fought, garden wars that is, over the best tomato varieties. In Louisiana, the decision was made years ago: there's nothingMore >>
    Prep Time: 7½ Hours Yields: 4¬–6 Servings Comment: Literally, there are wars fought, garden wars that is, over the best tomato varieties. In Louisiana, the decision was made years ago: there's nothingMore >>
  • Chef John Folse's Sopa De Ajo (Hot Garlic Soup)

    Chef John Folse's Sopa De Ajo (Hot Garlic Soup)

    Thursday, April 5 2012 10:21 AM EDT2012-04-05 14:21:44 GMT
    Prep Time: 45 Minutes Yields: 6–8 Servings Comment: Hot garlic soup is a tradition not only in Spain, but also in Italy and southern France. This simple soup is always made with eggs to add protein toMore >>
  • Mr. Royley's Crawfish Stew

    Mr. Royley's Crawfish Stew

    Tuesday, February 14 2012 6:32 PM EST2012-02-14 23:32:06 GMT
    Prep Time: 1½ Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is muchMore >>
  • Doc's Primo Chili

    Doc's Primo Chili

    Friday, January 20 2012 4:32 PM EST2012-01-20 21:32:13 GMT
    Prep Time: 3½ Hours Yields: 10–12 Servings Comment: Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. What makes this chili unique is the substitutionMore >>
  • Red Beans, Rice And Sausage Gumbo

    Red Beans, Rice And Sausage Gumbo

    Tuesday, January 17 2012 6:42 PM EST2012-01-17 23:42:29 GMT
    Prep Time: 1½ Hours Yields: 10–12 Servings Comment: In South Louisiana, we normally think of red beans as a dish always served on Mondays over rice with a link of smoked sausage. This gumbo variation startedMore >>
  • Seven-Bean Soup

    Seven-Bean Soup

    Tuesday, January 10 2012 6:15 PM EST2012-01-10 23:15:25 GMT
    In this soup, the mixture of beans from different cultures demonstrates the Creole practice of blending ingredients to create unique cuisine.More >>
  • Spinach And Sweet Potato Soup

    Spinach And Sweet Potato Soup

    Tuesday, November 15 2011 6:38 PM EST2011-11-15 23:38:41 GMT
    Prep Time: 1 Hour Yields: 8–10 Servings Comment: Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenal visualMore >>
  • Roasted Acorn Squash Soup

    Roasted Acorn Squash Soup

    Tuesday, November 1 2011 6:29 PM EDT2011-11-01 22:29:09 GMT
    Prep Time: 3 Hours Yields: 6–8 Servings Comment: Winter squash, such as butternut, Hubbard and the golden and green acorn squash, are wonderful in everything from risotto to cream soups. When roasted,More >>
  • Death by Gumbo from Chef John Folse

    Death by Gumbo from Chef John Folse

    Thursday, August 18 2011 6:27 PM EDT2011-08-18 22:27:21 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depictingMore >>
  • Broccoli and cheese soup from Chef Alexis Mumphrey

    Broccoli and cheese soup from Chef Alexis Mumphrey

    Thursday, July 7 2011 6:27 PM EDT2011-07-07 22:27:59 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Alexis Mumphrey of Denham SpringsMore >>
  • Crawfish Bisque from Chef John Folse

    Crawfish Bisque from Chef John Folse

    Tuesday, May 31 2011 7:17 PM EDT2011-05-31 23:17:23 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisque isMore >>
  • Bisque of Lake Pontchartrain Crab and Shrimp

    Bisque of Lake Pontchartrain Crab and Shrimp

    Tuesday, May 10 2011 11:56 AM EDT2011-05-10 15:56:15 GMT
    Prep Time: 2 HoursYields: 8 Servings Comment: The term bisque refers to a thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. ThereMore >>
  • Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

    Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

    Thursday, April 21 2011 3:46 PM EDT2011-04-21 19:46:06 GMT
    Prep Time: 1 HourYields: 4 Servings Comment: In addition to being a great coating, masa doubles as a wonderful thickening and flavoring agent. In this recipe, masa and whole hominy are used to createMore >>
  • Corn Chowder from Chef John Folse

    Corn Chowder from Chef John Folse

    Tuesday, March 29 2011 12:17 PM EDT2011-03-29 16:17:48 GMT
    Prep Time: 1 HourYields: 6–8 Servings Comment: There are two things that I really love about this dish. First, when mixing fresh corn with cream corn in a soup such as this, it seems like you're eatingMore >>
  • Vegetable Goulash

    Vegetable Goulash

    Thursday, March 17 2011 6:26 PM EDT2011-03-17 22:26:37 GMT
    Prep Time: 2 HoursYields: 6 Servings Comment: Goulash is a Hungarian word meaning "herdsman" and refers to the simple stew-like dish cooked by the men watching over their herds in the country side. ThisMore >>
  • Cream of Twin Celery Soup with Smoked Applewood Bacon

    Cream of Twin Celery Soup with Smoked Applewood Bacon

    Tuesday, March 1 2011 5:15 PM EST2011-03-01 22:15:00 GMT
    Prep Time: 1 HourYields: 12 Servings Comment: Although most Louisianan's are quite familiar with celery as part of the trinity in our cooking, very few of us use celery root, or celeriac as it's knownMore >>
  • Cajun Vegetable Soup

    Cajun Vegetable Soup

    Thursday, January 20 2011 3:37 PM EST2011-01-20 20:37:32 GMT
    Prep Time: 3 HoursYields: 12 Servings Comment:  Vegetables were always canned or jarred during the spring and summer months to ensure a good supply over the winter. Often, when the weather started toMore >>
  • Queen's Soup

    Queen's Soup

    Friday, January 14 2011 1:29 PM EST2011-01-14 18:29:28 GMT
    Prep Time: 1 HourYields: 6 Servings Comment: This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major partMore >>
  • Creole White Beans with Shrimp

    Creole White Beans with Shrimp

    Thursday, January 13 2011 4:44 PM EST2011-01-13 21:44:15 GMT
    Prep Time: 2 HoursYields: 8–10 Servings Comment: 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 bayousMore >>
  • The Queen's Soup

    The Queen's Soup

    Thursday, January 6 2011 5:39 PM EST2011-01-06 22:39:03 GMT
    Prep Time: 1 HourYields: 6 Servings Comment:This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major partMore >>
  • Shrimp File Gumbo

    Shrimp File Gumbo

    Tuesday, November 9 2010 3:09 PM EST2010-11-09 20:09:10 GMT
    Prep Time: 1 and 1/2 HoursYields: 12 Servings Comment: Janie Luster of the Houma nation is not only a great historian helping to preserve her culture, but also she, like her parents before, is a greatMore >>
  • Smoked Applewood Bacon and Twin Potato Soup

    Smoked Applewood Bacon and Twin Potato Soup

    Tuesday, October 19 2010 3:35 PM EDT2010-10-19 19:35:59 GMT
    Prep Time: 1 HourYields: 6–8 Servings Comment:  If you are looking for a great soup to serve over the holidays, this is perfect for you. Smoked applewood bacon gives this dish a really nice textureMore >>
  • Beef, Black Bean and Chorizo Chili

    Beef, Black Bean and Chorizo Chili

    Thursday, October 7 2010 2:43 PM EDT2010-10-07 18:43:27 GMT
    Prep Time: 2 HoursYields: 10 Servings Comment:When considering the perfect dish to feed a crowd, whether the gathering is for a holiday, family barbecue or tailgating, chili is always a great option.More >>
  • Corn Macque Choux

    Corn Macque Choux

    Thursday, June 10 2010 4:42 PM EDT2010-06-10 20:42:05 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable flavored with freshwater shrimp from the MississippiMore >>
  • Irish Stew

    Irish Stew

    Tuesday, March 16 2010 6:05 PM EDT2010-03-16 22:05:53 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6–8 Servings Comment: Perfect for a cool St. Patrick's Day celebration, traditional Irish stew recipes are usually made with lamb. Lamb stew meat works great here,More >>
  • Caldo

    Caldo

    Tuesday, March 2 2010 5:46 PM EST2010-03-02 22:46:31 GMT
    Prep Time: 2 HoursYields: 8 ServingsComment:Caldo, possibly a derivative of the word cauldron, means both broth and warm or hot. The Spanish from the Canary Islands brought this famous vegetable and meatMore >>
  • Creole Shrimp & Sausage Stew

    Creole Shrimp & Sausage Stew

    Wednesday, January 27 2010 10:02 AM EST2010-01-27 15:02:49 GMT
    Prep Time: 1 Hour Yields: 6–8 Servings Comment: In 2010, the Saints were destined for the Super bowl. Prior to the NFC Championship in the dome on Sunday January 24th, a contest was held amongst ourMore >>
  • Beef Bourguignonne

    Beef Bourguignonne

    Tuesday, January 12 2010 3:34 PM EST2010-01-12 20:34:03 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizingMore >>
  • Mirliton Soup

    Mirliton Soup

    Thursday, January 7 2010 6:37 PM EST2010-01-07 23:37:05 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: Mirlitons, commonly called chayote squash, are useful because they pick up the flavor of other ingredients in a dish. In this soup, the mirlitonsMore >>
  • Beefy Vegetable and Barley Soup

    Beefy Vegetable and Barley Soup

    Tuesday, January 5 2010 6:19 PM EST2010-01-05 23:19:52 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: There's nothing better than a warm, hearty bowl of beefy vegetable soup on a cold January day. But the difference is this soup is a guilt-free, low-fatMore >>
  • Oysters Rockefeller Soup

    Oysters Rockefeller Soup

    Thursday, December 24 2009 2:12 PM EST2009-12-24 19:12:57 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and isMore >>
  • Chef John Folse's Scarecrow Chilli

    Chef John Folse's Scarecrow Chilli

    Wednesday, December 16 2009 10:51 AM EST2009-12-16 15:51:47 GMT
    Prep Time: 1 1/2 Hours Yields: 8 Servings Comment: No bones about it, this chili is frighteningly delicious. Feed it to the little ghosts and goblins before they head out to trick-or-treat. Ingredients:More >>
  • Cream of Carrot and Crab Bisque

    Cream of Carrot and Crab Bisque

    Tuesday, November 10 2009 5:10 PM EST2009-11-10 22:10:22 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: Once the air begins to chill in the early fall here in Louisiana, our thoughts turn to soups and gumbos. Around Thanksgiving, festive and colorful rootMore >>
  • Shrimp File Gumbo

    Shrimp File Gumbo

    Thursday, September 24 2009 4:44 PM EDT2009-09-24 20:44:46 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: Janie Luster of the Houma nation is not only a great historian helping to preserve her culture, but also she, like her parents before, is a great cook.More >>
  • Doc's Primo Chili

    Doc's Primo Chili

    Tuesday, September 15 2009 6:50 PM EDT2009-09-15 22:50:33 GMT
    Prep Time: 3 and 1/2 Hours Yields: 15-20 Servings Comment: Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. This dish has a flavor unlike any otherMore >>
  • Zeke Babin's Black Pot Courtbouillon

    Zeke Babin's Black Pot Courtbouillon

    Monday, September 14 2009 10:51 AM EDT2009-09-14 14:51:24 GMT
    Prep Time: 2 and 1/2 Hours Yields: 8-10 Servings Comment: Zeke Babin of St. Amant introduced me to this unique version of fish courtbouillon. Like all good recipes, it was passed on to him by a friend,More >>
  • Outer Banks Spicy Red Crab Soup

    Outer Banks Spicy Red Crab Soup

    Tuesday, August 18 2009 3:40 PM EDT2009-08-18 19:40:14 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: I heard that this recipe was made popular at the old Trawl Door Restaurant in the town of Oriental, North Carolina. But the fact is that there are manyMore >>
  • Crawfish and Potato Stew

    Crawfish and Potato Stew

    Thursday, April 16 2009 3:16 PM EDT2009-04-16 19:16:01 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in theMore >>
  • Crawfish Bisque

    Crawfish Bisque

    Tuesday, March 31 2009 5:32 PM EDT2009-03-31 21:32:40 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisqueMore >>
  • Boeuf Gras Bourguignonne

    Boeuf Gras Bourguignonne

    Thursday, February 19 2009 12:44 PM EST2009-02-19 17:44:09 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is typical of the country French techniques recreated in early New Orleans. Here, Burgundy wine is used for both flavoring and tenderizingMore >>
  • The Queen's Soup

    The Queen's Soup

    Tuesday, February 3 2009 4:16 PM EST2009-02-03 21:16:08 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods wereMore >>
  • Cabbage and Ground Beef Soup

    Cabbage and Ground Beef Soup

    Tuesday, January 20 2009 2:10 PM EST2009-01-20 19:10:44 GMT
    Prep Time: 1 and 1/2 Hours Yields: 8 Servings Comment: This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking. Ingredients: 1More >>
  • Navy Bean Soup

    Navy Bean Soup

    Thursday, January 8 2009 5:22 PM EST2009-01-08 22:22:43 GMT
    Prep Time: 1 and 1/2 Hours Yields: 8 Servings Comment: This is the perfect soup for a cold, overcast day. In the south we generally have "gumbo days," but this recipe will definitely have you hopingMore >>
  • Gumbo des Herbes

    Gumbo des Herbes

    Thursday, October 16 2008 5:01 PM EDT2008-10-16 21:01:59 GMT
    Prep Time: 3 Hours Yields: 8-10 Servings Comment: Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world forMore >>
  • Spinach and Sweet Potato Soup

    Spinach and Sweet Potato Soup

    Thursday, September 25 2008 12:35 PM EDT2008-09-25 16:35:19 GMT
    Prep Time: 1 Hour Yields: 8-10 Servings Comment: Spinach is packed with vitamins A, C, folacin, iron and magnesium while sweet potatoes provide a great source of beta-carotene and fiber and has beenMore >>
  • White Chicken Chili

    White Chicken Chili

    Tuesday, September 16 2008 5:23 PM EDT2008-09-16 21:23:23 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: This delicious chili is not only a perfect one-pot meal, but also great for tailgating! You can prepared this quick and easy dish in advance and justMore >>
  • Chef Folse's Cajun Vegetable Soup

    Chef Folse's Cajun Vegetable Soup

    Tuesday, August 19 2008 4:00 PM EDT2008-08-19 20:00:27 GMT
    Cajun Vegetable soupMore >>
  • Cabbage, Black-Eyed Pea and Ground Beef Soup

    Cabbage, Black-Eyed Pea and Ground Beef Soup

    Wednesday, August 13 2008 10:59 AM EDT2008-08-13 14:59:16 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: In many cultures cabbage, black-eyed peas and pork are traditional fare for New Year's celebrations. Black-eyed peas are said to be a sign of good luck,More >>
  • Luscious Lemon Soup

    Luscious Lemon Soup

    Tuesday, August 12 2008 6:21 PM EDT2008-08-12 22:21:00 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. Quick, easy and a sure thing to make a great impressionMore >>
  • Chilled Carrot Soup

    Chilled Carrot Soup

    Tuesday, August 12 2008 6:18 PM EDT2008-08-12 22:18:56 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: This carrot soup is best when served cold in coffee cups. Enjoy this soup while swaying on a porch swing or sitting in a comfortable patio rocker whileMore >>
  • Chicken and Dumplings

    Chicken and Dumplings

    Friday, August 1 2008 10:40 AM EDT2008-08-01 14:40:10 GMT
    Prep Time: 1 Hour Yields: 12 Servings Comment: Olivia McClure, from Baton Rouge, La., submitted this recipe for Stirrin' It Up: Kids Edition. She learned how to cook by watching Chef John Folse andMore >>
  • Sweet Corn and Shrimp Soup

    Sweet Corn and Shrimp Soup

    Tuesday, July 22 2008 4:52 PM EDT2008-07-22 20:52:49 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfishMore >>
  • Sopa De Ajo (Hot Garlic Soup)

    Sopa De Ajo (Hot Garlic Soup)

    Thursday, April 3 2008 6:03 PM EDT2008-04-03 22:03:07 GMT
    Hot garlic soup is a tradition not only in Spain, but also in Italy and southern France. More >>
  • River Road Crawfish Stew

    River Road Crawfish Stew

    Wednesday, March 26 2008 11:17 AM EDT2008-03-26 15:17:26 GMT
    Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is much time for relaxing and entertaining company as the stew slowly simmers.More >>
  • Cajun Oyster Stew in Patty Shells

    Cajun Oyster Stew in Patty Shells

    Monday, March 17 2008 11:08 AM EDT2008-03-17 15:08:41 GMT
    Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >>
    Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >>
  • Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo

    Thursday, February 21 2008 1:09 PM EST2008-02-21 18:09:55 GMT
    Prep Time: 2-3 Hours Yields: 8-10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
  • Old-Fashioned White Bean Soup

    Old-Fashioned White Bean Soup

    Tuesday, February 19 2008 5:05 PM EST2008-02-19 22:05:53 GMT
    Prep Time: 3 Hours Yields: 12 Servings Comment: Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red or white beans. Feel free to substitute yourMore >>
  • Creole Bouillabaisse from Chef Folse

    Creole Bouillabaisse from Chef Folse

    Tuesday, February 5 2008 5:07 PM EST2008-02-05 22:07:56 GMT
    Prep Time: 1 and 1/2 Hours Yields: 12 Servings Comment: Bouillabaisse, the elaborate soup from the south of France, incorporates many different types of seafood into a single dish. This variation ofMore >>
  • Grandpa's Potato, Shrimp and Ham Soup

    Grandpa's Potato, Shrimp and Ham Soup

    Thursday, January 24 2008 3:06 PM EST2008-01-24 20:06:55 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left fromMore >>
  • Old Texas-Style Chili

    Thursday, January 10 2008 4:24 PM EST2008-01-10 21:24:22 GMT
    Prep Time: 3 Hours Yields: 10-12 Servings Comment: Chili was likely invented in Mexico during the late 1840's as a replacement of pemmican. It was a complimentary dish served at cantinas for outsidersMore >>
  • Glen's Championship Chili

    Glen's Championship Chili

    Thursday, January 10 2008 4:21 PM EST2008-01-10 21:21:16 GMT
    Prep Time: 3 Hours Yields: 8 Servings Comment: Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe. Ingredients: 2 and 1/2More >>
  • Cincinnati-Style Chili

    Cincinnati-Style Chili

    Thursday, January 10 2008 4:19 PM EST2008-01-10 21:19:15 GMT
    Prep Time: 3 Hours Yields: 10-12 Servings Comment: Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was inventedMore >>
  • Chef John Folse's Cabbage, Black-Eyed Pea and Ground Beef Soup

    Chef John Folse's Cabbage, Black-Eyed Pea and Ground Beef Soup

    Monday, December 31 2007 5:39 PM EST2007-12-31 22:39:38 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: In many cultures cabbage, black-eyed peas and pork are traditional fare for New Year's celebrations. Black-eyed peas are said to be a sign of good luck,More >>
  • New Orleans Cream-Style Oyster Stew in Patty Shells

    New Orleans Cream-Style Oyster Stew in Patty Shells

    Tuesday, December 4 2007 5:05 PM EST2007-12-04 22:05:35 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters are often seen on the holiday table in dressings, stuffings or stews, and this variation on traditional brown oyster stew is a beautiful showpieceMore >>
  • Chef Folse's Spicy Sirloin Chili

    Chef Folse's Spicy Sirloin Chili

    Friday, November 9 2007 11:40 AM EST2007-11-09 16:40:01 GMT
    Prep Time: 3 and 1/2 Hours Yields: 10-12 Servings Comment: Don't be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauceMore >>
  • Chef Folse's Curried Pumpkin Bisque

    Chef Folse's Curried Pumpkin Bisque

    Tuesday, October 30 2007 4:02 PM EDT2007-10-30 20:02:13 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a richMore >>
  • Red Beans, Rice and Sausage Gumbo from Chef Folse

    Red Beans, Rice and Sausage Gumbo from Chef Folse

    Tuesday, October 23 2007 6:10 PM EDT2007-10-23 22:10:50 GMT
    Prep Time: 1 Hour Yields: 10-12 Servings Comment: In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variationMore >>
  • White Pumpkin and Crab Soup

    White Pumpkin and Crab Soup

    Thursday, October 18 2007 3:38 PM EDT2007-10-18 19:38:36 GMT
    Prep Time: 3 Hours Yields: 20-25 Servings Comment: White pumpkins are somewhat uncommon, but can be found in most grocery stores during the month of October. The most common variety is Lumina, and otherMore >>
  • Chef Folse's Spinach and Sweet Potato Soup

    Chef Folse's Spinach and Sweet Potato Soup

    Tuesday, September 18 2007 5:37 PM EDT2007-09-18 21:37:20 GMT
    Prep Time: 1 Hour Yields: 8-10 Servings Comment: Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenalMore >>
  • Chef Folse's Blue Crab, Shrimp and Sausage Soup

    Chef Folse's Blue Crab, Shrimp and Sausage Soup

    Tuesday, August 28 2007 10:45 AM EDT2007-08-28 14:45:31 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile. During the summer season whenMore >>
  • Chef Folse's Shrimp and Okra Gumbo Bayou Teche

    Chef Folse's Shrimp and Okra Gumbo Bayou Teche

    Tuesday, June 12 2007 5:27 PM EDT2007-06-12 21:27:19 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: Bayou Teche winds its way through Acadiana bisecting many Cajun villages along the way. Regardless of what bayou bank they reside on, all the peopleMore >>
  • Chef Folse's Mamere's Shrimp and Potato Stew

    Chef Folse's Mamere's Shrimp and Potato Stew

    Tuesday, June 5 2007 12:56 PM EDT2007-06-05 16:56:49 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: As common as red beans and rice, potato stew became a pleasant substitution on Mondays in Louisiana. Both dishes could be cooked in the black iron potMore >>
  • Chef Folse's River Road Chicken Stew

    Chef Folse's River Road Chicken Stew

    Thursday, April 19 2007 12:31 PM EDT2007-04-19 16:31:27 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Nothing says home cooking like a good old-fashioned chicken stew. Frying the chicken first gives added depth to the flavor and richness to the color. Ingredients: 1More >>
  • Chef Folse's Pork, Chicken and Andouille Jambalaya

    Chef Folse's Pork, Chicken and Andouille Jambalaya

    Thursday, April 12 2007 5:07 PM EDT2007-04-12 21:07:12 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: In the early 1700s, Spanish settlers in New Orleans brought their famous paella. Since the traditional Spanish ingredients for paella were not found inMore >>
  • Chef John Folse's Chicken and Sausage Gumbo

    Chef John Folse's Chicken and Sausage Gumbo

    Tuesday, April 3 2007 5:37 PM EDT2007-04-03 21:37:44 GMT
    Prep Time: 2 Hours Yields: 8-10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
  • Chef John Folse's Chicken Soup with Matzo Balls

    Chef John Folse's Chicken Soup with Matzo Balls

    Tuesday, April 3 2007 5:36 PM EDT2007-04-03 21:36:58 GMT
    Prep Time: 3 Hours Yields: 6 Servings Comment: I first discovered this recipe in Celebration: The Book of Jewish Festivals sent to me by my good friend Malcolm Taub of New York. Malcolm thought IMore >>
  • Chef Folse's Death by Gumbo

    DEATH BY GUMBO

    Tuesday, April 3 2007 5:35 PM EDT2007-04-03 21:35:40 GMT
    Thursday, January, 25, 2007More >>
  • Chef John Folse's Crawfish Bisque

    Chef John Folse's Crawfish Bisque

    Tuesday, March 20 2007 4:05 PM EDT2007-03-20 20:05:39 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisqueMore >>
  • Chef Folse: Louisiana Seafood Gumbo

    Chef Folse: Louisiana Seafood Gumbo

    Tuesday, March 13 2007 10:15 AM EDT2007-03-13 14:15:40 GMT
    Prep Time: 1 Hour 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 homeMore >>
  • NONC PAUL'S CAMP-STYLE VEGETABLE & VENISON SOUP

    NONC PAUL'S CAMP-STYLE VEGETABLE & VENISON SOUP

    Tuesday, January 23 2007 7:18 PM EST2007-01-24 00:18:00 GMT
    Tuesday, January 23, 2007More >>
  • Chef John Folse's Red Bean And Sausage Soup

    RED BEAN AND SAUSAGE SOUP

    Thursday, January 18 2007 6:39 PM EST2007-01-18 23:39:22 GMT
    Thursday, January 18, 2007More >>
  • Chef John Folse's Broccoli and Cauliflower Soup

    Chef John Folse's Broccoli and Cauliflower Soup

    Tuesday, December 26 2006 5:48 PM EST2006-12-26 22:48:07 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: In the unlikely event you have leftovers from your broccoli and cauliflower casserole, you can make this wonderful soup, which is a holiday treatMore >>
  • Chef John Folse's Cajun Oyster Stew in Patty Shells

    Chef John Folse's Cajun Oyster Stew in Patty Shells

    Thursday, December 7 2006 5:25 PM EST2006-12-07 22:25:01 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. Cream or milk used in many oysterMore >>
  • Chef John Folse's Turkey, Andouille & Oyster Gumbo

    Chef John Folse's Turkey, Andouille & Oyster Gumbo

    Wednesday, November 22 2006 6:30 PM EST2006-11-22 23:30:28 GMT
    Prep Time: 1½ Hours Yields: 12 Servings Comment: The Cajuns of South Louisiana often included andouille and oysters in a holiday gumbo. Normally a sack of Gulf oysters would be purchased the day beforeMore >>
  • Chef John Folse's Mulligan Stew

    Chef John Folse's Mulligan Stew

    Tuesday, November 7 2006 12:53 PM EST2006-11-07 17:53:04 GMT
    Prep Time: 2 Hours Yields: 8-10 Servings Comment: Said to have originated in hobo camps in the depression era, mulligan stew is a catch-all of whatever is available, with meat, potatoes and vegetablesMore >>
  • Chef John Folse's Pumpkin, Shrimp, and Tasso Bisque

    Chef John Folse's Pumpkin, Shrimp, and Tasso Bisque

    Tuesday, October 31 2006 6:27 PM EDT2006-10-31 23:27:46 GMT
    Prep Time: 1 1/2 Hours Yields: 12 Servings Comment: No tricks, just treats, plus a great way to reuse those fall decorations. Shrimp and pumpkin have long been a classic combo, but the tasso adds aMore >>
  • Chef John Folse's Gumbo Des Herbes

    Chef John Folse's Gumbo Des Herbes

    Thursday, October 12 2006 4:34 PM EDT2006-10-12 20:34:13 GMT
    Prep Time: 3 Hours Yields: 8-10 Servings Comment: Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world forMore >>
  • Zeke Babin's Black Pot Courtbouillon

    Zeke Babin's Black Pot Courtbouillon

    Tuesday, August 1 2006 5:30 PM EDT2006-08-01 21:30:43 GMT
    Prep Time: 2 ½ Hours Yields: 8-10 Comment: Zeke Babin of St. Amant introduced me to this unique version of fish courtbouillon. Like all good recipes, it was passed on to him by a friend, Ms. Sims LeaderMore >>
  • Chef John Folse's Roasted Red, Yellow, and Green Sweet Pepper Soup

    Chef John Folse's Roasted Red, Yellow, and Green Sweet Pepper Soup

    Thursday, July 13 2006 5:21 PM EDT2006-07-13 21:21:29 GMT
    Prep Time: 1 Hour Yields: 10-12 Servings Comment: Roasting sweet peppers has been a tradition in Louisiana ever since the Italians first arrived to work in the cane fields and markets of the state.More >>
  • Chef John Folse's Spicy Creole Gazpacho

    Chef John Folse's Spicy Creole Gazpacho

    Tuesday, June 27 2006 10:06 AM EDT2006-06-27 14:06:12 GMT
    Prep Time: 1 Hour Yields: 8-10 Servings Comment: In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interestingMore >>
  • Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille

    Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille

    Tuesday, June 13 2006 3:09 PM EDT2006-06-13 19:09:38 GMT
    FETTUCCINE ALFREDO WITH CRAWFISH & ANDOUILLE Prep Time: 20 Minutes Yields: 4 Servings Comment: Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish than anyMore >>
  • Chef John Folse's Shrimp Creole

    Chef John Folse's Shrimp Creole

    Tuesday, June 6 2006 5:48 PM EDT2006-06-06 21:48:35 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables onMore >>
  • Chef John Folse's Front Porch Carrot Bisque

    Chef John Folse's Front Porch Carrot Bisque

    Thursday, June 1 2006 3:20 PM EDT2006-06-01 19:20:23 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: This carrot soup is best when served in coffee cups either hot or cold. Enjoy it while swaying on a porch swing or sitting in a comfortable patio rocker. Ingredients: 1More >>
  • Chef John Folse's Cream of Cauliflower and Crawfish Soup

    Chef John Folse's Cream of Cauliflower and Crawfish Soup

    Thursday, May 4 2006 3:41 PM EDT2006-05-04 19:41:01 GMT
    CREAM OF CAULIFLOWER AND CRAWFISH SOUP Prep Time: 1 1/2 Hours Yields: 12 Servings Comment: This soup can be altered a variety of ways. You can substitute the crawfish with duck or chicken for a differentMore >>
  • Chef John Folse's Bisque of Louisiana Crawfish

    Chef John Folse's Bisque of Louisiana Crawfish

    Tuesday, May 2 2006 5:18 PM EDT2006-05-02 21:18:03 GMT
    Prep Time: 1 Hour Yields: 6–8 Servings Comment: The term “crawfish bisque” has two meanings in Louisiana. The early Cajuns created a bisque by stuffing the cleaned heads of crawfish with a spicy crawfishMore >>
  • Chef John Folse's Sweet Corn & Shrimp Soup

    Chef John Folse's Sweet Corn & Shrimp Soup

    Wednesday, March 15 2006 6:03 PM EDT2006-03-15 23:03:10 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfishMore >>
  • Chef John Folse's Chicken and Sausage Gumbo

    Chef John Folse's Chicken and Sausage Gumbo

    Thursday, February 16 2006 3:47 PM EST2006-02-16 20:47:38 GMT
    Prep Time: 2 Hours Yields: 8–10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
  • Chef John Folse's Bayouland Beef Stew with Vegetables

    Chef John Folse's Bayouland Beef Stew with Vegetables

    Tuesday, February 14 2006 3:11 PM EST2006-02-14 20:11:48 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Cajun cuisine is best identified by its use of one-pot cooking. In this recipe, the meat, vegetables and starch are slowly simmered together to createMore >>
  • Chef John Folse's Fresh Start Vegetable Beef Soup

    Chef John Folse's Fresh Start Vegetable Beef Soup

    Tuesday, January 10 2006 5:40 PM EST2006-01-10 22:40:54 GMT
    Fresh Start Vegetable Beef Soup Prep Time: 2 ½ Hours Yields: 8 Servings Comment: It always seems somewhat cruel that New Year’s resolutions are made in the dead of winter when we are still cravingMore >>
  • Chef John Folse's Black-Eyed Pea or Red Bean and Rice Gumbo

    Chef John Folse's Black-Eyed Pea or Red Bean and Rice Gumbo

    Thursday, December 29 2005 6:22 PM EST2005-12-29 23:22:41 GMT
    BLACK-EYED PEA OR RED BEAN AND RICE GUMBO Prep Time: 1 Hour Yields: 10–12 Servings Comment: This gumbo started out as a perfect way to make use of leftover red beans and rice but can also be easilyMore >>
  • Chef John Folse's Ozbek Pilvi

    Chef John Folse's Ozbek Pilvi

    Tuesday, October 18 2005 5:38 PM EDT2005-10-18 21:38:19 GMT
    Prep Time: 30 minutes Yields: 5 Servings Comment: Rice dishes like these, enhanced with seasonings and nut meats, are traditional Fall fare in Turkey , but would be equally at home at an Autumn orMore >>
  • Chef John Folse's Gumbo Des Herbes

    Chef John Folse's Gumbo Des Herbes

    Tuesday, September 20 2005 12:06 PM EDT2005-09-20 16:06:39 GMT
    PREP TIME: 1 Hour SERVES: 8 to 10 COMMENT: Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans , has the best recipe in the worldMore >>
  • Chef John Folse's Chicken and Sausage Gumbo

    Chef John Folse's Chicken and Sausage Gumbo

    Thursday, February 10 2005 5:15 PM EST2005-02-10 22:15:39 GMT
    Prep Time: 2 Hours Yields: 8–10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana . The ingredients were readily available since most Cajun families raised More >>
  • Chef John Folse's Mirliton Succotash Chowder

    Chef John Folse's Mirliton Succotash Chowder

    Wednesday, November 10 2004 2:55 PM EST2004-11-10 19:55:17 GMT
    Prep Time: 1 1/2 Hours Yields: 8 Servings Comment: Mirliton is a type of squash that is often called chayote. This gourd is part of the cucumber family, but it greatly resembles the subtle flavor More >>
  • Chef John Folse's Bratwurst and Potato Stew

    Chef John Folse's Bratwurst and Potato Stew

    Tuesday, October 12 2004 5:36 PM EDT2004-10-12 21:36:34 GMT
    Prep Time: 1 1/2 Hours Yields: 6 Servings Comment: This stew combines mainly indigenous German foods such as bratwurst, potatoes and cabbage. For a true Oktoberfest celebration, enjoy with a few beers.More >>
  • Chef John Folse's Frogmore Stew

    Chef John Folse's Frogmore Stew

    Wednesday, September 29 2004 12:25 PM EDT2004-09-29 16:25:24 GMT
    PREP TIME: 45 minutes SERVES: 12 COMMENT: What is Frogmore Stew? It's a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay seasoning, and boiled untilMore >>
  • Chef John Folse's Irish Colcannon Soup with Shrimp

    Chef John Folse's Irish Colcannon Soup with Shrimp

    Thursday, March 11 2004 6:16 PM EST2004-03-11 23:16:37 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Colcannon is a Gaelic dish made of boiled cabbage and potatoes. This holiday dish is so popular in Ireland that poems and songs have been written inMore >>
  • Chef John Folse's "The Queen's Soup"

    Chef John Folse's "The Queen's Soup"

    Tuesday, February 17 2004 5:06 PM EST2004-02-17 22:06:41 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: One can only imagine the extravagance of the carnival balls held at the Degas House. It is obvious from this recipe that elegant foods were a major partMore >>
  • Chef John Folse's Chicken and Andouille Gumbo

    Chef John Folse's Chicken and Andouille Gumbo

    Thursday, February 5 2004 5:29 PM EST2004-02-05 22:29:29 GMT
    Prep Time: 2 Hours Yields: 8–10 Servings Comment: Almost every species of wild game in Louisiana has been used in the creation of gumbo. Since most Cajun men were hunters and trappers, it is notMore >>
  • Chef John Folse's Cuban Black Bean and Ham Soup

    Chef John Folse's Cuban Black Bean and Ham Soup

    Thursday, January 15 2004 5:23 PM EST2004-01-15 22:23:08 GMT
    Cuban Black Bean and Ham Soup Prep Time: 1 ½ Hours Yields: 6–8 Servings Comment: Beans are a naturally low-fat food and they contain many essential nutrients, such as fiber and iron. In thisMore >>
  • Chef John Folse's - Spinach and Sweet Potato Soup

    Chef John Folse's - Spinach and Sweet Potato Soup

    Thursday, October 16 2003 4:33 PM EDT2003-10-16 20:33:52 GMT
    PREP TIME: 1 Hour YIELDS: 8–10 Servings COMMENT: While visiting Japan, I worked with a Japanese chef who taught me a simple truth about cooking. If food looks good, it will certainly taste good. More >>
  • Chef John Folses' Tuscan Sausage and Cannellini Bean Soup

    Chef John Folses' Tuscan Sausage and Cannellini Bean Soup

    Thursday, October 9 2003 6:00 PM EDT2003-10-09 22:00:15 GMT
    Tuscan Sausage and Cannellini Bean Soup PREP TIME: 1 Hour YIELDS: 8 Servings COMMENT: Americans eat more Italian food than any other regional cuisine. This soup combines cannellini beans, which areMore >>
  • Chef John Folse's Jollof Rice of Nigeria

    Chef John Folse's Jollof Rice of Nigeria

    Monday, May 19 2003 3:43 PM EDT2003-05-19 19:43:55 GMT
    Jollof Rice of Nigeria PREP TIME: 1½ Hours SERVES: 4 COMMENT: This dish is common throughout West Africa and can be made with chicken, beef, goat or pork. It is almost a cross between a Red JambalayaMore >>
  • Chef John Folse's Cream of Louisiana Oyster and Fleur-de-Lis Soup

    Chef John Folse's Cream of Louisiana Oyster and Fleur-de-Lis Soup

    Thursday, May 1 2003 5:39 PM EDT2003-05-01 21:39:28 GMT
    Cream of Louisiana Oyster and Fleur-de-Lis Soup PREP TIME: 1 Hour SERVES: 10-12 COMMENT: Other than New Orleans Oyster Soup, the famous Oyster and Brie Cheese Soup stands out as one of the most soughtMore >>
  • Chef John Folse's Gumbo Des Herbes

    Chef John Folse's Gumbo Des Herbes

    Thursday, February 20 2003 2:41 PM EST2003-02-20 19:41:37 GMT
    Gumbo Des Herbes PREP TIME: 1 Hour SERVES: 8-10 COMMENT: Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipeMore >>
  • Chef John Folse's Italian Wedding Soup

    Chef John Folse's Italian Wedding Soup

    Wednesday, February 5 2003 5:48 PM EST2003-02-05 22:48:47 GMT
    Italian Wedding Soup PREP TIME: 1 Hour, 45 Minutes SERVES: COMMENT: This soup is traditionally served at Italian weddings. It is served with grated Parmesan cheese sprinkled on top. Being from SouthMore >>
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