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Chef John Folse & Company Manufacturing began producing retail products in 1994 and selling labeled 64-ounce Cryovac boiling bags. Due to the continued growth of retail sales, Chef John Folse created a new package in 1999. The boiling bag continues to sell well in the southern region, but the new 28-ounce tub can be purchased at major grocery chains in Missouri, Oklahoma, Arkansas, Tennessee, Kansas, Texas, Mississippi, Alabama, Georgia, Florida, South Carolina, and of course, Louisiana.

Our products can also be found in your favorite grocer's deli department served as part of their lunch or dinner specials or also as part of their home meal replacement program.

Chef John Folse & Company Retail Product List

For sales and inquiries, contact Jeremy Landry: jeremyl@jfolse.com

Retail Tubs

  • NEW! Crawfish Bisque - seasonal (6, 22 oz)
    Many trace the origin of this dish to Nantua, France, where crawfish or lobster meat was puréed into quenelles, then cooked in a rich, shellfish-based cream or Nantua sauce. Here in Louisiana, crawfish bisque is a Lenten tradition often found on Good Friday and Easter Sunday tables. Cajun families gather the week before Easter to boil the crawfish, grind the tail meat with seasonings then stuff the mixture into the shells. These stuffed “heads” are then simmered in a rich, roux-based crawfish sauce.
  • Creole Corn & Shrimp (6, 28 oz)
  • Acadiana Seafood Gumbo (6, 28 oz)
  • Crawfish, Corn & Potato Soup (6, 28 oz)
  • Louisiana Style Crawfish Etouffee (6, 28 oz)
  • Louisiana Style Chicken & Sausage Gumbo (6, 28 oz)
  • New Orleans Red Bean & Sausage (6, 28 oz)
  • Sweet Corn & Crab Bisque (6, 28 oz)
  • Spinach & Artichoke Dip (6, 28 oz)

  • Acadiana-style Seafood Gumbo (4, 4 lb boiling bags)
    A South Louisiana favorite, crab, shrimp and okra are combined in a rich seafood broth thickened with a dark Cajun roux, the inclusion of the trinity (onions, celery and bell pepper) round out the flavors of this Cajun classic.

  • Plantation-style Chicken and Sausage Gumbo (4, 4 lb boiling bags)
    A classic dark brown roux simmering with onions, celery and bell pepper is combined with boneless chicken and andouille sausage to create this Louisiana favorite.

  • Louisiana Chicken and Sausage Gumbo (4, 4 lb boiling bags)
    Our newest version of this Creole Classic is spicy and smooth.

  • Creole Corn and Shrimp Soup (4, 4 lb boiling bags)
    With a medley of shrimp and corn accented by a hint of tomatoes and a blend of herbs, it is no wonder that Corn & Shrimp Soup is as popular in Louisiana as Gumbo.

  • "Olde" Tyme Baked Potato Soup (4, 4 lb boiling bags)
    Remember the aroma of hot baked potatoes fresh from the oven? This is the flavor we have recreated by combining potatoes, smoky bacon and sweet cream, just like in the "olde" days!

  • Sweet Corn and Crab Bisque (4, 4 lb boiling bags)
    Many said this dish was born in the cast iron pots of Louisiana. Recreating this magnificent soup is a Louisiana "Birth right." The marriage of rich crab stock, white crabmeat and sweet golden corn come together to create an explosion of flavor in the pot. You may have eaten corn and crab soup, but you havn't sampled any this good.

  • Broccoli, Cheese and Bacon Soup (4, 4 lb boiling bags)
    When the trinity of onions, celery and bell peppers is combined with broccoli florets, minced carrots and cheddar cheese, a soup unlike any other emerges from our black iron pots.

  • Crawfish, Corn and Potato Soup (4, 4 lb boiling bags)

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  • Hooks, Lies and Alibis (3 ct)
  • After the Hunt (3 ct)
  • The Encyclopedia of Cajun and Creole Cuisine (3 ct)
  • The Evolution of Cajun & Creole Cuisine (10 ct)
  • Plantation Celebrations (10 ct)
  • Something Old & Something New (10 ct)
  • Hot Beignets & Warm Boudoirs (8 ct)

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45270 Chef John Folse Blvd. Donaldsonville, LA 70346 (225) 473-0100 FAX (225) 473-0099
Copyright © 2007 Chef John Folse & Company.