Chef John Folse’s Cookbook: Fourth of July Seafood Fiesta Salad

It's a simple dish worthy of a fiesta!


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Prep Time: 4 Hours

Yields: 4 Servings

Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish. These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine. The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.


2 pounds boiled (70–90 count) shrimp, peeled and deveined

1 pound claw crabmeat

3 tbsps olive oil
1 tbsp red wine vinegar
¼ tsp ground cumin
½ tsp chili powder
salt and black pepper to taste
cayenne pepper to taste
2 Roma tomatoes, cored and diced

2 (15¼-ounce) cans whole kernel corn, drained
2 (15-ounce) cans black beans, drained and rinsed
½ red onion, peeled and minced
1 cup diced red bell peppers

4 green onions, trimmed and thinly sliced
2 tbsps minced garlic

¼ cup minced fresh cilantro

NOTE: For an added kick and flavor, try boiling shrimp with your favorite spice and seasoning. In a large bowl, combine olive oil, vinegar, cumin, chili powder, salt and peppers, whisking to mix well. Add all remaining ingredients except seafood and toss gently to coat. Allow to marinate a minimum of 4 hours. Immediately before serving, add seafood and stir gently to coat well. Enjoy.

Recipe courtesy of Chef John Folse


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