Here in Cajun Country, beef and pork are the primary meats processed and smoked to create the unique flavor in gumbos, jambalayas and bayou vegetables. Early French and German settlers established their farms and butcher shops soon after arriving in the early 1700’s. Although there is much debate as to which of our Cajun and Creole cultures should be credited with items such as andouille, tasso and smoked sausage in our pots, there can be no debate that our wonderful pecan wood-smoked meats are incomparable in flavor and sought after by cooks worldwide. Chef John Folse has resurrected the centuries old tradition of heavy pecan wood smoked meats to produce authentic flavor in every dish. Enjoy!


Check out Our Bayou Smokehouse TV Commercial
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Gumbo recipes and more:


Duck, Andouille And Oyster Gumbo

  Chicken and Andouille Gumbo

Chicken and Sausage Gumbo


Ruth Fertel's Plaquemines Parish Oyster Dressing


Scallops of Veal with Tasso and Wild Mushroom Essence


Cajun White Bean Soup

  Spinach and Andouille Soufflé
  Sausage-Stuffed Jalapeños
  Red Bean and Sausage Soup
  Red Beans and Rice Gumbo
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Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295