Gumbos & Soups
Shrimp Gumbo, Crab Bisque, Seafood Gumbo, ...
The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes. There is still debate today for what exactly makes up traditional gumbo. Some chefs believe that anything without okra is not a gumbo, while perhaps some of the most popular gumbo recipes today do not call for it.
Gumbo originated in Southern Louisiana, where okra was easy to grow. Thus, it became a typical thickening agent for gumbo recipes. However, that has been replaced with gumbo file and roux. Roux is basically a mixture of flour and butter (or lard), while filé is a powdered form of dried sassafras leaves . Both of these ingredients are used in a traditional Cajun gumbo, along with Chicken and Sausage.
However, all gumbos should contain the trinity: onion, celery and bell pepper. Throw in your favorite ingredients, like parsely, hot peppers, tomatoes, sausage, chicken or any kind of meat, and you've got one delicious gumbo. Or try one that is guaranteed to be delicious, premade by the most famous names in Cajun cooking today, Chef John Folse, Tony Chachere's, Savoie's, Richard's or even our own signature line of gumbos. You won't be disappointed, cher.
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CAJUNGROCER Turtle Soup (Mock)
Heating Instructions- Place frozen bag in boiling water, simmer at low boil for 20 minutes, remove bag, shake vigorously and serve. Learn More -
Chef John Folse Crawfish, Corn & Potato Soup
Description: From boudin to chef's knives, from gumbos to cookbooks, Chef John Folse is proud to make available his line of high quality products. Guaranteed to make your mealtime preparation fast and easy. All of our food products are fully-cooked, frozen and ready to serve. Our "boil-in-the-bag" gumbos, soups and entrees are 12 minutes away from the dinner table.
To satisfy your craving add additional crawfish!
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Unit Size: 28 oz. (1.8 lbs.) -
Chef John Folse Creole Corn & Shrimp Soup
Description: From boudin to chef's knives, from gumbos to cookbooks, Chef John Folse is proud to make available his line of high quality products. Guaranteed to make your mealtime preparation fast and easy. All of our food products are fully-cooked, frozen and ready to serve. Our "boil-in-the-bag" gumbos, soups and entrees are 12 minutes away from the dinner table.
To further please your palate try adding additional shrimp.
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Unit Size: 28 oz. (1.8 lbs.) -
Chef John Folse Seafood Gumbo
Description: From boudin to chef's knives, from gumbos to cookbooks, Chef John Folse is proud to make available his line of high quality products. Guaranteed to make your mealtime preparation fast and easy. All of our food products are fully-cooked, frozen and ready to serve. Our "boil-in-the-bag" gumbos, soups and entrees are 12 minutes away from the dinner table.
For a heartier meal try adding additional shrimp & crab.
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Unit Size: 28 oz. (1.8 lbs.) -
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Dr. Gumbo Shrimp & Corn Soup
Description: This creamy soup is a hearty combination of shrimp, corn, onion and spices. It has become one of Dr. Gumbo's most popular requests. Serves 4 to 6.
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Dr. Gumbo Shrimp & Okra Gumbo
Description: Perhaps the most popular of all Louisiana dishes, Dr. Gumbo makes his own authentic dark roux and adds it to freshly chopped vegetables, okra and generous amounts of succulent shrimp. 4 to 6 servings.
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Duck & Andouille Gumbo
Our Price: $23.95
Top shelf farm raised duck tenders slow roasted with andouille (cajun pork sausage), then simmered in the Louisiana magicial brew of roux (equal parts flour and oil browned to the color of chocolate) which is then added to a choice blend of herbs, spices, vegetables, and duck stock. A gumbo that always warms the soul. Learn More
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