Chef John Folse Acadiana Seafood Gumbo with Okra

Step into the heart of Louisiana’s Cajun Country with Chef John Folse’s Acadiana Seafood Gumbo with Okra. This fully cooked, ready-to-heat classic is a tribute to the rich culinary traditions of the Acadiana region.

The gumbo is built on a deep, savory foundation: a dark Cajun roux simmered with the “Holy Trinity” of onions, celery, and bell peppers. This rich base is then loaded with an abundance of Gulf Coast treasures:

•  Shrimp
• Crab Meat
• Traditional Okra, which thickens the broth and adds an earthy, authentic flavor.

Chef Folse expertly combines these elements in a rich seafood stock to deliver a complex, flavorful, and hearty gumbo that captures the essence of a South Louisiana favorite

Heat and Serve

28oz

Ingredients: Water, Shrimp [Shrimp, Water, Salt, Sodium Bisulfite (Preservative), Sodium Tripolyphosphate (to Retain Moisture)], Onions, Crabmeat, Okra, Bell Peppers, Dark Roux With Vegetables [Wheat Flour, Soybean Oil, Onions, Bell Peppers, Celery, Hydrogenated Palm Oil, Preservative (Water, Propylene Glycol, Sodium Benzoate, Methyl 4 Hydroxybenzoate, Propyl p Hydroxybenzoate, Citric Acid)], Celery, Crab Base [Baked Crab Meat Including Natural Crab Juices, Salt, Sugar, Maltodextrin, Modified Potato Starch, Butter (Cream), Corn Oil, Natural Flavor, Onion Powder], Shrimp Base [Cooked Shrimp, Salt, Butter (Cream), Potato Flour, Natural Flavor, Dry Whey, Paprika], Modified Corn Starch, Browning and Seasoning Sauce [Caramel Color (Sulfites), Water, Vegetable Base (Water, Carrots, Celery, Cabbage, Onion, Parsley, Turnips, Parsnips), Less than 2% of Spices, Salt, Sodium Benzoate as a Preservative], Clam Base [Cooked Clams in Natural Juices, Salt, Clam Broth, Butter, Dehydrated Potatoes, Maltodextrin, Natural Flavorings, Dextrose, Onion Powder, Disodium Inosinate and Guanylate], Spices, Unsalted Butter, Garlic.

Allergens: Shrimp, Crab, Wheat, Soy, Milk, Clams