John Folse Chicken and Sausage Gumbo

Yeah...but Gumbo should be something pretty easy to freeze for reheating...

Amateurs can do it, why can't these inept assholes figure it out?

I've rarely tasted a seafood gumbo that reheated well after freezing, but that's because the seafood is overcooked, in my experience.

Chicken and sausage should reheat fine. Mine does. I keep a freezer full of it all year long because I make it often and eat it all year.

If I make shrimp or seafood gumbo, I freeze the gumbo sans the seafood. I take it out, defrost and add fresh seafood. I prefer that, especially if I'm using crabmeat. I don't like the texture of frozen crabmeat. I usually just make shrimp gumbo, anyway, and might add some claws. Freezing the shrimp gumbo without the shrimp works out great. I will peel the fresh shrimp and freeze them in amounts that match the size of the gumbo containers.

I know it sounds like I'm trashing the guy but I actually do buy some of his products. Primarily cheese, butter, and creole cream cheese. It's pretty well known that the Culinary institute at NSU is very respectable as well. That's why I'm so puzzled that he puts his name on this shite

I read so much about bad frozen products on this site and often wonder if it is because so many of you are great cooks and measure the pre-prepared products as so inferior. I have often read many negative reviews on Chef Folse's frozen products when I know he would not produce or put his name on anything that is as bad as some of you have mention. Most frozen foods are designed to supply convienence and are meant to fill in the gap for the busy family or cook. To compare these products of any company to your own homemade is just not reasonable. Chef Folse is a great chef who has created many wonderful moments for most of us and has products in the market covering everything from soup, entrees, yogurts and ice creams to cheese and artisinal olive oil. He is extremely generous with his time and resources and has created some of the most sought after cookbooks in America. I am always saddened to see his name slandered on this rant and don't quite understand why. He is just like the rest of us who love Louisiana and it's great food and culture, the only difference is he represents us to the world and I for one am very proud to know him and buy his products. I am sure that he would love to know it personally if you have had a bad experience with his gumbo or other product so I do hope that you who did, take the time to tell him as you told us. He would probably ask to come over and cook a fresh batch of gumbo for you, thats the kind of man he appears to be to many of us who have met him.

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I am always saddened to see his name slandered on this rant and don't quite understand why.

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it's safe to assume you work for him in some cpacity. You pimp him constantly. So, what do you for him>

He won't answer. He posts and runs.

do a search for his posts using "folse".

he needs to be honest about his interest in Folse or stop blowing smoke up our arse.

Also, saying his soup sucks in slander? Well, it does suck.

so you don't work for or with him, have business dealings with him, or are related or are a student of his?