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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Chef John Folse Acadiana Seafood Gumbo w/ Okra 28 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Unit Size: 1.75 lbs. (28 oz.)
Chef John Folse Acadiana Seafood Gumbo is a South Louisiana favorite. Crab, shrimp, and okra are combined in a rich seafood broth which is thickened with a dark Cajun roux, the inclusion of onions, celery and bell pepper (The Cajun trinity) round out the flavors of this Cajun classic.
Acadiana Seafood Gumbo with Okra 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
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.