tomato sauce

  • 2 tablespoons oil
  • 4 tablespoons flour
  • ¾ cup finely chopped celery
  • ½ cup finely chopped onions
  • ¼ cup finely chopped bell pepper
  • 4 ounces tomato sauce
  • 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
  • 5 cups chicken stock
  • 1 pound cleaned Louisiana shrimp*
  • 1 teaspoon salt
  • ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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Course: 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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Course: 
  • 3 pounds cut redfish filets
  • ½ cup cooking oil
  • ½ cup flour
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ½ cup chopped bell pepper
  • 1½ tablespoons diced garlic
  • 1½ cups sliced mushrooms
  • 1½ cups tomato sauce
  • 2½ quarts fish stock
  • ¾ teaspoon thyme
  • ¾ teaspoon basil
  • 1½ bay leaves
  • 2¼ cups sliced lemons
  • 3/4 cup chopped green onions
  • ¾ cup chopped parsley
  • salt and cracked pepper to taste
  • pepper sauce to taste

John Folse Redfish Courtbouillon Redfish Courtbouillon

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Course: 
  • 1 medium head green cabbage  
  • 12 ounces uncooked ground turkey breast   
  • 1/2 cup onions, diced   
  • 1/2 cups cooked brown rice, regular or instant   
  • 1 large egg 
  • 1/2 teaspoon garlic powder   
  • 1/4 teaspoon ground cinnamon   
  • 1/4 teaspoon salt   
  • 1/4 teaspoon black pepper   
  • 28 ounce can diced tomatoes   
  • 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls 

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Course: 
  • ​4 medium onions, chopped fine
  • ​2 tablespoons olive oil
  • 2 small cans tomato sauce
  • ​2 small cans tomato paste
  • ​4 tablespoons minced garlic
  • ​​3 tablespoons minced fresh basil or 3 teaspoons dried
  • Creole seasoning to taste
  • ​sugar to taste (optional)
  • Meatballs (click for recipe)
  • ​cooked spaghetti
  • ​garlic bread

Creole Italian Meatballs and Spaghetti

Creole Italian Meatball and Spaghetti

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