Chef John Folse & Company Manufacturing services a wide variety of customers in the foodservice industry, from your favorite casino buffet to the restaurant down the street, you will find Chef John Folse & Company products on the menu. People everywhere are enjoying our products: residents in nursing homes and employees at manufacturing facilities, hospitals and many other places of business.

The diversity of customers is not just in the type of patron but also in the areas serviced. You can find Chef John Folse & Company products all over the map from Las Vegas to Kansas City. If we are not in your neighborhood now, we will be soon.

Bittersweet Dairy

• Fleur de Lis Triple Cream , CJF item #2108002
  This triple cream Guernsey milk blend is characterized by a slightly firm rind and a wonderful, buttery, creamy interior. This cheese is named after the symbol of France, the founder of Louisiana.
• Fleur de Teche Triple Cream , CJF item #2208002
  According to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a snake, miles in length, battled with the tribe. The snake was killed in the battle and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind.
• Evangeline, CJF #2304002
  This triple cream cheese is aged 3-4 weeks. It comes in a 4-ounce wheel and has a tangy, soft, almost runny paste. This variety is named after the heroine in Longfellow's epic poem about the exile of the Acadians from Nova Scotia.
• Gabriel, CJF item #2404002
  This goat variety is aged 3-8 weeks, and comes in a 4-ounce wheel. It has a firm center and a soft, mild outer paste covered in fine vegetable ash. Evangeline spends her life searching for her lost lover Gabriel in the swamps of Louisiana.
• Bulgarian-Style Kashkaval, CJF item #2508001
  This semi-hard Bulgarian-style yellow cheese is made from a raw Jersey milk blend. The cheese, which has a texture similar to Cheddar is aged a minimum of 60 days but may be caved up to 2 years. It is great served on a cheese board with fruit or shredded as a cooking ingredient.
• Bulgarian-Style Cow's Milk Feta, CJF #2608002
  This Goat’s Milk Feta is made from a century-old Bulgarian recipe. This rich, tangy soft cheese has been a staple in the Mediterranean diet for generations and is now enjoyed worldwide. The cheese is brined in salty whey three to four weeks prior to shipping and is packaged in 8 ounce portions. Feta is prized in salads, eaten as a snack, or added to Mediterranean style dishes such as spanakopita and stifado.
• Creole Cream Cheese, CJF #2011501
  This farmer's-style cheese indigenous to Louisiana is made with a blend of skim milk and half & half cream. This style of cheese was brought to Louisiana, many think, from the Brittany and Burgundy regions of France and became extremely popular in Louisiana from the 1800s to the 1980s when production ceased. We resurrect this Creole icon for your enjoyment. It is best eaten with a sprinkle of sugar or fresh fruit.
• Chocolate Butter with Pecans, CJF item #2711011
  In Cajun and Creole Country, cooks are always in search of extra flavor, even in simple accompaniments and spreads. Unexpected ingredients are often added for that special element of surprise. At Chef John Folse's Bittersweet Plantation Dairy, a line of flavored butters has been created for just that reason. Enjoy our award-winning chocolate butter on waffles, pancakes, bagels, biscuits and breads.
• Marinated Feta in Herbs & Olive Oil, CJF item #2608003
  This semi-hard Bulgarian-style yellow cheese is made from a raw Jersey milk blend. The cheese, which has a texture similar to Cheddar is aged a minimum of 60 days but may be caved up to 2 years. It is great served on a cheese board with fruit or shredded as a cooking ingredient.
• Feliciana Nevat, CJF #2021501
  Our soft-ripened cow and goat's milk cheese is patterned after the Catalonian Nevat from Spain. The name Nevat comes from a Catalan word for snow and refers to the powdery rind and mountain-like shape of the cheese itself. Bittersweet Plantation Dairy chose to name its version "Feliciana" a Spanish word for happy land. The Feliciana parishes were so named by Don Bernardo de Galvez, an early governor of the then Spanish Louisiana colony. The beautiful rolling hills found there are the closest thing to mountains the Bayou can claim, though they are seldom sprinkled with snow.
• Holy Cow - Vache Sante' , CJF item #2021600
  This bloomy rind cow’s milk cheese builds its tremendous flavor characteristics through longer aging. Although a triple cream, the one-and-a-half to three pound catch weight size allows the cheese to slowly soften over a ten to twelve week period without achieving a molten state. Perfect for cheese trays, eating alone, or as an added flavoring to rich lobster or oyster bisque, no wonder it’s named Holy Cow!
• Plain Chevre, CJF item #2904007
  
• White Chocolate Praline Butter , CJF #2711003
  Smooth & creamy and sinfully delicious. Add a gourmet touch to breakfasts, snacks & desserts.
• Praline Triple Cream Cheese, CJF #2021700
  Six ounce Fleur-de-Lis Triple Cream cow's milk cheese packed with two ounces of pecan praline topping ready to bake and serve. Bakes in 5 minutes!
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Bakery Division:
European Croissants

• Butter, CJF item #8008100
• Almond, CJF item #8008103
• Wheat, CJF item #8008102
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Cookies

• Chocolate Chunk Cookie , CJF item #8008200
• Mocha Cookie , CJF item #8008201
• Oatmeal Raisin Cookies , CJF item #8008202
• White Chocolate Macadamia , CJF item #8008203
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Breakfast Pastries

• Raspberry Danish , CJF item #8008002
• Cheese Danish , CJF item #8008001
• Blueberry Muffin , CJF item #8008000
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Desserts

• Southern Comfort Apple Crisp , CJF item #8004002
• Individual Chocolate Truffle , CJF item #8004000
• Strawberry Shortcake , CJF item #8004003
• Bread Pudding , CJF item #8001610
• Banana Bread Pudding , CJF item #8004001
• 8" Bouille Pie , CJF item #8001725
• Surgar Free Pecan Pie , CJF item #8001722
• Conco 8" Pecan Pies , CJF item #8001724
• Ind. S.F. Pecan Pie , CJF item #8001726
• Ind. Bouille Pies , CJF item #8001727
• Red Velvet Cake , CJF item #8004010
• Carrot Cake , CJF item #8004011
• Blueberry Coffee Cake , CJF item #8008300
• Raspberry Almond Coffee Cake , CJF item #8008301
• Fudge Brownies , CJF item #8008400
• Praline Bars , CJF item #8008401
• Lemon Bars , CJF item #8008402
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Cheesecakes

• Creole Cream Cheese , CJF item #8021600
• Praline Creole Cream Cheese, CJF item #8021700
• Lemon Curd Creole Cream Cheese , CJF item #8021500
• Double Chocolate Creole Cream Cheese , CJF item #8021000
• Raspberry Swirl Creole Cream Cheese , CJF item #8021840
• Variety Cheesecake (2sl each Variety) , CJF item #8021880
• All Natural Cheesecake , CJF item #8008403
• Ultimate Praline Cheesecake , CJF item #8024013
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Specialty Breads

• INDIVIDUAL CIABATTA BREAD, CJF item #8005036
  This light and airy bread has a paper-thin crust. The individual size is perfect for a table of two or stuffed for a sandwich.
• CIABATTA, CJF item #8005031
• Whole Wheat Nine Grain , CJF item #8005060
• New Orleans French , CJF item #8005061
• European Croutons , CJF item #8005066
• CJF Euro French , CJF item #8005062
• HERB OLIVE BREAD, CJF item #8005032
  Using a blend of Kalamata olives and a long slow fermentation process to further develop the flavor, we have created a masterpiece.
• Sour Dough , CJF item #8005033
• Garlic & Sage , CJF item #8005037
• Green Onion & Cheddar , CJF item #8005038
• Sliced French Bread , CJF item #8005043
• Veggie Rolls , CJF item #8005006
• Bimini Bread, CJF item #8005063
• Biscuits, CJF item #8006026
• WOP Bouchees, CJF item #8001870
• WOP Assorted Rolls , CJF item #8005004
• Pizza Dough , CJF item #8005044
• Hamburger Buns , CJF item #8005058
• Muffuletta , CJF item #8006024
• All Natural Muffuletta, CJF item #8005043
• Monjunis Muffuletta Bread , CJF item #8005041
• Wheat Loaf Bread , CJF item #8005073
• Sour Dough Loaf Bread , CJF item #8005074
• Ciabatta Loaf Bread , CJF item #8005075
• Marble Rye Loaf Bread , CJF item #8005076
• Nine Grain Loaf Bread , CJF item #8005077
• All Natural Baquette, CJF item #8005078
• All Natural Wheat Baquette, CJF item #8005079
• All Naturall Po Boy Bread, CJF item #8005064
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Pita Bread

• Plain , CJF item #8006032
• Wheat, CJF item #8006033
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Classical Sauces

• VEAL DEMI - GLACE, CJF item #3044440
  A true fully prepared demi-glace? Yes!! This rich veal stock twice reduced becomes the mother sauce for most classical brown sauces. One taste and you'll know that this sauce is authentic.
• HOLLANDAISE, CJF item #3044369
  Our version of the culinary classic is smooth, rich and creamy and resistant to separation under high heat.
• BECHAMEL, CJF item #3044358
  The richness and roundness of flavor in this product is a great starting point for any cream sauce.
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• BOURBON STREET SEAFOOD GUMBO, CJF item #3044311
  Nothing says Louisiana better than a steaming bowl of seafood gumbo. Shrimp and crab are combined with the smoky flavored andouille sausage, onions, celery, bell pepper and garlic to finish this classic bayou dish.
• BOURBON STREET SEAFOOD GUMBO BASE (no protein), CJF item #3044339
  Sought out by visitors from all over the world, gumbo remains the most popular dish in South Louisiana. Whether you add chicken, sausage or game, you'll find this base perfect for your special version.
  
• ACADIANA - STYLE SEAFOOD GUMBO, CJF item #3044395
  A South Louisiana favorite, crab, shrimp and okra are combined in a rich seafood broth thickened with a dark Cajun roux, the inclusion of the trinity (onions, celery and bell pepper) round out the flavors of this Cajun classic.
• SEAFOOD BISQUE BASE (no protein), CJF item #3044346
  Nothing says Louisiana better than a steaming bowl of seafood gumbo. Shrimp and crab are combined with the smoky flavored andouille sausage, onions, celery, bell pepper and garlic to finish this classic bayou dish.
  
• CHAUVIN SEAFOOD GUMBO, CJF item #1044115
  This local favorite is more Creole in nature with tomato, okra and gumbo filé bringing the shrimp, crab and fish combination to your palate New Orleans style.
• PLANTATION STYLE CHICKEN & SAUSAGE GUMBO, CJF item #3044326
  A classic dark brown roux simmering with onions, celery and bell pepper is combined with boneless chicken and the finest smoked sausage to create this Louisiana favorite.
• LOUISIANA CHICKEN AND SAUSAGE GUMBO, CJF item #3044396
  Our newest version of this Creole Classic is spicy and smooth. It begins with a dark Cajun roux base.
• CHICKEN AND DUMPLINGS SOUP, CJF item #3044429
  Chicken and Dumplings is probably the best known dish associated with southern cuisine and culture. This dish, once seen on every Sunday table south of the Mason-Dixon Line, has been transformed into a hearty soup here at Chef John Folse & Company. So take a trip back in time to the "Old South" and pull up a chair at our table as you enjoy a southern Sunday dinner with a twist.
• CREOLE CORN & SHRIMP SOUP, CJF item #3044315
  With a medley of shrimp and corn accented by a hint of tomatoes and a blend of herbs, it is no wonder that Corn & Shrimp Soup is as popular in Louisiana as Gumbo.
• BOILED CRAWFISH, CORN & POTATO SOUP, CJF item #3044314
  The main social event of Cajun Country, the crawfish boil, is captured in the combination of the three main ingredients of the boil simmered in crawfish stock and cream. When flavored with a hint of Zatarain's Liquid Crab Boil spice, it's as close as you'll get to Bayou Country.
• "OLDE" TYME BAKED POTATO SOUP, CJF item #3044331
  Remember the aroma of hot baked potatoes fresh from the oven? This is the flavor we have recreated by combining potatoes, smoky bacon and sweet cream, just like in the "olde" days!
• CREAM OF ARTICHOKE SOUP, CJF item #1044117
  The artichoke was first used as a decorative garden plant, but Louisianians soon created interesting and unique menu items with the vegetable. One of the most traditional artichoke dishes in South Louisiana, and found on menus more than the stuffed vegetable, is this Cream of Artichoke Soup.
• CREOLE ONION SOUP, CJF item #3044347
  Our Creole Onion Soup is made with simmering beef stock chock full of onions, garlic, red wine and herbs. When finished in your kitchen, top with toasted French bread and Parmesan cheese.
• OYSTER & FLEUR DE LIS SOUP BASE , CJF item #3082334
• RUFFLED BASIL & TOMATO BISQUE, CJF item#3044496
• TOMATO BISQUE, CJF item #1044118
  Tomato soup in its most refined form. Creamy and rich with creole seasonings to complement that luscious tomato flavor. Enjoy as is or add shrimp—it is truly special either way.
• SWEET CORN & CRAB BISQUE , CJF item #3044379
  Many said this dish was born in the cast iron pots of Louisiana. Recreating this magnificent soup is a Louisiana "Birth right." The marriage of rich crab stock, white crabmeat and sweet golden corn come together to create an explosion of flavor in the pot. You may have eaten corn and crab soup, but you havn't sampled any this good.
• SWEET CORN, CRAB & SHRIMP BISQUE , CJF item #3044341
  A classic Louisiana style creamy bisque by birthright. This particular soup explodes with flavor when we add sweet golden corn with gulf crab and shrimp. You won't taste many this good.
• GRILLED CHICKEN TORTILLA SOUP , CJF item #3044495
  We have combined this Tex-Mex recipe with Louisiana flavor. You'll feel as though you are on the border when this creation hits your taste buds.
• RED BEAN & SAUSAGE SOUP, CJF item # 3044409
• PARISIAN CRAB & BRIE SOUP, CJF item# 3044410
• CHICKEN NOODLE SOUP CONCENTRATE, CJF item# 3082300
• SHRIMP & ASPARAGUS SOUP, CJF item #3044408
  We combined stock from shrimp with stock from asparagus, then as is customary with Cajun cuisine, we added a roux. After adding jumbo shrimp and asparagus tips, you know this crowd pleaser is nothing short of fantastic!
• BROCCOLI, CHEESE & BACON SOUP, CJF item #5044321
  When the trinity of onions, celery and bell peppers is combined with broccoli florets, minced carrots and cheddar cheese, a soup unlike any other emerges from our black iron pots.
• BROCCOLI CHEESE SOUP CONCENTRATE, CJF iItem #3082301
• BROCCOLI & FARMSTEAD CHEDDAR SOUP, CJF item #3044498
• FARMERS MARKET VEGETABLE SOUP, CJF item #3044557
• BAYOU GARDEN VEGETABLE & BEEF SOUP, CJF item #3044325
  This recreation of a Cajun favorite combines fresh sweet potatoes, squash, zucchini, carrots, broccoli, cauliflower, okra and red beans with tender sirloin strips and a rich beef stock to give this soup the perfect finish.
• GUMBO Z'HERBES, CJF item #3044529
• COUCH CHOWDER BASE, CJF item #3044348
• DARK CAJUN GUMBO BASE, CJF item #3044355
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Sauces

• SICILIAN STYLE MARINARA SAUCE, CJF item #3044338
  Unlike its sweet, smooth American cousin, this island-style marinara is chock-full of chunky Roma tomatoes with a slight touch of acidity just as the Sicilians love their spaghetti sauce.
• ITALIAN STYLE MARINARA SAUCE, CJF item #3044322
  A robust and flavorful tomato sauce prepared with diced tomatoes and fresh herbs.
  
• ALFREDO SAUCE, CJF item #3044332
  What more can we say? This is the traditional sauce of Rome—cream lightly boiled with butter, cheese, egg yolk and herbs. Add a Bayou Country twist with a touch of diced tasso.
• FETTUCCINE SAUCE, CJF item #3044337
  Our cream-based Fettuccine sauce is enhanced with the addition of grated Romano and Parmesan cheese and a hint of chopped basil. Slowly reduced to create the perfect flavor, this subtle sauce can be further accented with diced tasso or andouille.
• ACADIANA CRAWFISH SAUCE, CJF item #3044447
  Acadiana Crawfish Sauce is a magnificent combination of crab, shrimp and crawfish stock married with classical herbs and spices. We recommend this sauce as the perfect accompaniment under fish or chicken and should be considered the ideal pasta sauce when using vegetables and shellfish.
• CREOLE STYLE RÉMOULADE SAUCE , CJF item #3044056
  Our New Orleans style remoulade sauce is spicy mustard and mayonnaise based sauce, sweetened with a bit of ketchup, fresh herbs and seasoning. Remoulade sauce is delicious served as a dipping sauce with shrimp, crabs or served over salads.
• NEW ORLEANS STYLE WHITE RÉMOULADE SAUCE, CJF item #3044343
  New Orleans has two classic rémoulades: the red, sweet tomato-based sauce and the white, spicy rémoulade featured at most great New Orleans eateries. The white rémoulade is flavored with Creole mustard and horseradish and is most often served with boiled seafood or Louisiana crab cakes.
• NEW ORLEANS CREAM SAUCE, CJF item #1044113
  A cream sauce made with fresh cream, real butter, green onions, garlic and seasonings. It can be used with pasta, seafood or chicken as well as a base for pastry shell fillings or hot dips. Use it cold as a binder for soufflés, crêpes, fillings or whatever your imagination can come up with.
• NEW ORLEANS CREOLE SAUCE , CJF item #3044352
  A versatile and spicy tomato sauce made with brown roux, onions, celery, bell peppers, garlic, shrimp stock and seasonings. Adding shrimp or any seafood will round this dish out beautifully.
• VOO DOO SAUCE, CJF Item #3044364
  Island spices, fruit juices and crushed peppers accent this Caribbean-style glaze. Our favorite use for this sauce is tossing with fried shrimp. Be creative; you cannot be disappointed with this sauce.
• SOUTHERN-STYLE TURKEY GRAVY , CJF Item #3044406
  Classic giblet gravy flavored with slow roasted vegetables and aromatic spices.
• MUSHROOM GRAVY , CJF Item #3044424
  A savory sauce of button mushrooms, enhanced with onions and garlic.
• CREOLE HUNTER SAUCE , CJF Item #3044335
  This rich, beef based sauce is a variation of a Louisiana Forestiere sauce. Flavored with fresh sliced mushrooms and a hint of tomato, this sauce is perfect for grilled steak, pork chops, chicken fricassee or Swiss steaks.
• ORANGE TERIYAKI GLAZE, CJF item #3044428
  A sweet orange glaze, spiced with crushed red pepper and herbs.
• LEMON CHICKEN SAUCE, CJF item #3044467
  Although sweet and sour defines many Chinese dishes, this sauce has an extra emphasis on lemon to complement its clean yellow color. Try it over chicken, vegetables or seafood.
• BROWN SUGAR WING SAUCE , CJF item #3044373
• CHILI WING SAUCE, CJF item #3044375
• CUBA LIBRE WING GLAZE, CJF item #3044402
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ALL NATURAL

• ARTICHOKE, CRAB, PARMESAN SOUP , CJF item #3044538
  
• SEAFOOD GUMBO , CJF item #3044539
  
• MOLE SAUCE , CJF item #3082004
  
• SOY GINGER MISO VINAIGRETTE , CJF item #3082005
• HOLLANDAISE SAUCE , CJF item #3082007
• JERK PASTE , CJF item #3082008
  
• HARISSA SAUCE, CJF item #3082009

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Red Beans

• FRENCH MARKET RED BEANS, CJF item #3044319
  Just enough andouille sausage is added to this Monday lunch favorite to give it flavor. We recommend serving a link of heavily smoked sausage on the side.
• NEW ORLEANS STYLE RED BEANS, CJF item #3044385
  This version uses turkey sausage for it’s flavor and was created for our customers in need of “pork free" items.
• LOUISIANA RED BEANS & SAUSAGE, CJF item #3044432
  Sliced smoked sausage has been added to this version.  Just ladle it over steamed white rice for the perfect lunch entree.
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Entrées

• LOUISIANA STYLE CHICKEN STEW, CJF item #3044310
  In the traditional style of South Louisiana, our chicken stew is made with onions, celery, bell peppers, garlic, green onions and parsley. It is further thickened with the dark brown roux of Cajun Country and slowly simmered to a velvety finish.
• FRENCH QUARTER CRAWFISH ETOUFFEE, CJF Item #3044316
  The French word "étouffer" means to smother or braise. Though more Creole in origin, etouffees are found throughout Cajun Country. Our French Quarter versions start with a creole butter roux then combine the freshest of crawfish with vine ripened tomatoes and a rich shellfish stock.
• LOUISIANA STYLE CRAWFISH ETOUFFEE, CJF item #3044433 - Crawfish, CJF item #3044323
  Many etouffees with an origin from deep in the swamps of Louisiana start with a darker roux than the Creoles of New Orleans. This nutty-flavored concoction is what gives the Cajun etouffees, as this fantastic version with crawfish, their unique flavor you just don't find outside Louisiana.
• BAYOU COUNTRY CRAWFISH ETOUFFEE, CJF item #3044394
  A staple on the bayou country table; this Etouffee is seasoned with ripe tomatoes and spiced with parsley, thyme and bay leaves.
• BAYOU COUNTRY CRAWFISH ETOUFFEE BASE, CJF item #3044340
• BAYOU COUNTRY SHRIMP CREOLE, CJF item #3044328
  As common as Red Beans and Rice on Mondays, Shrimp Creole can be found on tables throughout Louisiana for Friday lunch or dinner. Our version combines sautéed gulf shrimp with tomatoes, onions, celery, bell peppers and garlic to create this classic Creole dish.
• GRILLED WHITE CHICKEN & ANDOUILLE PASTA SAUCER, CJF item #3044329
  After sautéeing our smoked andouille sausage, we add cream and lightly boil it with butter, cheese, egg yolk and herbs. When we fold in our special grilled chicken, an incredible pasta topper emerges.
• GRILLED CHICKEN & FIRE ROASTED TOMATO WITH SMOKED GOUDA SAUCE, CJF item #3044330
  Another taste sensation of a pasta topper, this one combines our special grilled chicken with fire-roasted tomatoes and slowly simmers both in our unique smoked gouda cream sauce as it just begs for the pleasure of your favor.
• DRESSING MIX FOR DIRTY RICE (with beef, pork & chicken livers), CJF item #3044477
  Rarely would a holiday table be set without the Louisiana staple, Dirty Rice.  We prepare a slow-cooked dressing of beef, pork and chicken livers.  To serve, simply heat the dressing mix and combine with steamed white rice, prepared separately, for a wonderful marriage of flavors that makes any day feel like a holiday.
• CHICKEN POT PIE FILLING, CJF item #3044481
  What could one do to enhance the flavor of this traditional family favorite?  Well, first you add a rich chicken stock along with fresh sweet peas, potatoes and carrots.  Then, you blend it with a butter roux and finish it with sweet whipping cream.  Now, that’s an improvement.
• RIVER ROAD SHRIMP STEW, CJF item #5044313
  Rarely can a week go by in South Louisiana where you cannot find shrimp stew in someone's pot on the Mississippi River Road. You will find no potatoes or carrots in the stews of the southern parishes. We begin with a traditional dark brown roux and end with a unique flavor that you won't soon forget.
• Fiesta Chili w/Beans , CJF item #5044377
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Jambalaya

• “JAMBALAYA” OR “PASTALAYA” BASE W/ TASSO & ANDOUILLE (USDA Title: Creole Style Rice Base (red) w/ Tasso and Andouille) , CJF item #3044324
  Jambalaya has become the best-known rice dish in America. This Cajun classic combines tasso, andouille and chicken into a tasty “one pot meal” as the Cajuns did or as an authentic side dish like the Creoles. We’ve added a recipe for using your favorite pasta in place of rice for another unique and interesting option.
• World Champion Jambalaya Base , CJF item #3044537
• “JAMBALAYA” BASE W/ CHICKEN & SMOKED SAUSAGE (Cajun Style Rice Base (brown) w/ Chicken and Smoked Sausage) , CJF item #3044388
  Jambalaya has become the best-known rice dish in America. This Cajun classic combines chicken and smoked sausage into a tasty “one pot meal” as the Cajuns did or as an authentic side dish like the Creoles. With our version, simply fold in cooked rice and enjoy.
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Vegetables

• CORN MAQUE CHOUX, CJF item #0044052
  Exactly how the Indian word for corn, Maque, and the French word for cabbage, Choux, became the name of this corn and tomato dish is a mystery to us in Cajun Country. The early explorers found this interesting combination of corn and tomatoes strange but delicious. Today it is one of Louisiana's favorite vegetables.
• SWEET POTATO SOUFFLE, CJF Item #3044001
  Luxuriously smooth and rich purée of sweet potatoes with a touch of cinnamon and other spices.
• OKRA & TOMATOES, CJF Item #3044370
  Tender cuts of okra slowly simmered in a Creole-style sauce of tomatoes and aromatic vegetables.
• CARROT SOUFFLE, CJF Item #3044356
  A silky smooth puree of carrots sweetened with vanilla. This airy mixture bakes to a beautiful golden brown and is sure to please any palate.
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Rouxs

• CAJUN DARK BROWN ROUX, CJF item #400361
  Classic Cajun dark brown roux with onions, celery and bell peppers. Perfect for gumbos, stews, fricassees and any dish requiring a dark roux. Packed 50 lbs.
• CREOLE BUTTER ROUX, CJF item #400371
  Slow cooked and perfect for all light roux dishes. Packed 50 lbs.
• BLONDE ROUX, CJF item #400351
  Our lightest roux, the blond roux is perfectly blended, but never allowed to brown. Packed 50 lbs.
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SMOKEHOUSE MEATS

• Smoked Turkey Tasso , CJF item #8022100
  Tasso: (TAH-SO) lean turkey thigh meat roast, sliced then seasoned and smoked. Great as a seasoning meat in many dishes, or as a ready to eat snack.
  Also available made with 95% lean pork.
• Smoked Pork Tasso , CJF item #8022101
  Tasso: (TAH-SO) 95% lean pork roast, sliced then seasoned and smoked. Great as a seasoning meat in many dishes, or as a ready to eat snack.
  Also available made with sliced lean turkey thigh meat.
• Smoked Pork Andouille , CJF item #8022102
  Pecan Smoked Andouille is a type of smoked sausage in which choice lean pork is cubed rather than ground, seasoned with a little more salt, red pepper, black pepper and garlic, then stuffed into a larger beef casing. It is allowed to hang in the cooler over night to cure, then it is heavily smoked over aged pecan wood for a unique tasting, fully cooked sausage. It is excellent to use for seasoning gumbos, jambalayas, beans and many other dishes.
• Smoked Pork Sausage , CJF item #8022103
  Blend of ground pork seasoned with salt, red pepper, black pepper, and garlic then stuffed in the traditional pork casing, which is then smoked to fully cooked perfection over aged pecan wood. Great tasting as a snack; and excellent to cook with. Also available made with beef.
• Smoked Beef Sausage , CJF item #8022104
  Blend of ground beef seasoned with salt, red pepper, black pepper, and garlic then stuffed in the traditional pork casing, which is then smoked to fully cooked perfection over aged pecan wood. Great tasting as a snack; and excellent to cook with. Also available made with pork.
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Miscellaneous

• CANE SYRUP VINAIGRETTE, CJF item #3044390
  
• BOURBON WHISKEY SAUCE , CJF item #3044006
  
• HOT WATER CORNBREAD , CJF item #9021100
  
• SPINACH & ARTICHOKE DIP, CJF item #3044427
  This classic marriage of two vegetables was first seen in New Orleans in the early 1800s.  Our rich dip is further enhanced with Pecorino Romano, Mozzarella and Parmesan cheeses.  Serve it hot as a dip or thin it with stock and cream for a beautifully flavored impromptu soup.


• BOUILLE FILLING, CJF item #304441
  This rich and creamy custard is an Acadiana classic. We like it best in a cake flour pie shell.
• Chef John Folse's Tahitian Vanilla Extract 2X 3.4 fl.oz.
• Olive Oil 700ml Bottle
• Butter - Flavored Oil 500ml Bottle
• Yellow Grits
• Yellow Corn Flour
• Yellow Cornmeal
• Southern Fried Chicken Mix
• Hush Puppy Mix
• Seasoned Seafood Fry
• Seasoned Fish Fry
• Il Gran Gustoso Italian Balsamic Vinegar, aged 10 years 100ml
• Il Gran Gustoso Italian Balsamic Vinegar, aged 10 years 250ml
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 100ml
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 250ml
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 500ml
• Chef John Folse's Cream of Balsamic
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