Judge Porter's Cane River Seafood Soup
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
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Cooking tools:
- Dutch oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 12 (21-25 count) shrimp, head on
- 2 pounds redfish, 1-inch cubed
- 1 dozen oysters
- 1/2 pound crawfish tails
- 6 gumbo crabs, cleaned and halved
- 1/4 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1 tbsp garlic, minced
- 1 cup carrots, diced
- 3 tbsps flour
- 2 quarts oyster liquor
- 1/2 cup tomatoes, diced
- 1 cup mushrooms, sliced
- 2 (8-ounce) cans tomato sauce
- 1 bay leaf
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh tarragon, chopped
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- salt
- black pepper
- hot sauce to taste
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