The world's best tasting website. Our goal is to deliver the absolute best Cajun
and Creole dishes to our customers. Whether it's one bag of crawfish bisque,
or an onsite crawfish boil for 3,000 people, we are committed to delivering the
very best to you. Our combined 50 years of food preparation experience, plus
our passion for Cajun cooking and culture has allowed us to turn our hobbies
into our livelihoods! - Read More »

Folse Seafood sells the very best live and boiled seafood in the area. Our delicious plate lunches have quickly become local favorites. One taste of Folse’s award winning Crawfish Bisque, Louisiana Seafood Sauce Piquant, or Creole Style Turtle Soup, and you will know why people keep coming back for more. Experience a true taste of Louisiana with Jay’s stuffed Flounder, Stuffed Crabs, and Stuffed Shrimp, or bring home a few pounds of Folse’s awesome boiled crawfish, shrimp, or crabs.

Co Owner, Jerry Folse, brother of international celebrity chef, John Folse has written various award-winning recipes with Cajun style and flair. A lot of these dishes are reminiscent of a Louisiana camp supper, family recipes, and just good old-fashioned home cooking. Jerry's specialties include Bayou Country Grits a YaYa; Fish and Potato Patties; Flounder Stuffed with Shrimp and Crabmeat; and Shrimp and Okra Gumbo. One of Jerry's recipes, "Gumbo LaPlace - A Recipe Good Enough to use the Name of the Town that Made Andouille Famous" won the 2003 Andouille Festival Gumbo Cook-off in 2003. Jerry is the two time winner of the Louisiana Wild Game and Seafood Cook-off , as well as winner of numerous local cook-offs. His gumbo recipes have been featured in "Southern Living" and in the "Times Picayune". One of his State Wild Game and Seafood Cook-off recipes, Louisiana Seafood Sauce Piquant, was entered in a publication called " The100 Top Cajun Recipes of All Time", which was published by Acadiana Profile Magazine.

Cooking on a big scale is nothing new for Jerry "Jay" Folse, Jr., who has been cooking since the age of 12, when he had to fill in for his dad and cook for a group of 100 at a district livestock show. By the way, Jay's market hog won Grand Champion at that livestock show.  After completing college, Jay went to work for his Uncle John where he rose to the position of Director of Operations and Plant Manager of the Chef John Folse Manufacturing Company, which produces up to 450,000 pounds per week of food products. Jay joined his father in January of 2007 to begin Folse Seafood and Louisiana Specialty Products, LLC.

Photo of a crawfish boil we did at the University of New Orleans where we boiled 7,000 pounds of crawfish. Pictured in the photo from left to right are Gerald Troxclair, my son and partner, Jerry "Jay" Folse, Jr. , Clint Marchand and my brother Larry Folse.