John Folse's Shrimp Creole

Soups & Stews

Recipe courtesy of Chef John Folse, The Encyclopedia of Cajun & Creole Cuisine

Serves 6

  • 3 pounds (21 - 25 count) shrimp, peeled and deveined
  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced
  • 2 tablespoons garlic, minced
  • 2 cups tomato sauce
  • 1 cup tomaotes, diced
  • 1½ cups shellfish stock
  • 1 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • salt and freshly ground black pepper to taste
  • Louisiana hot sauce to taste

John Folse Shrimp Creole

John Folse Shrimp Creole

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In a 2-gallon heavy saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly, until a light brown roux is achieved. Add onions, celery, bell peppers, and garlic. Sauté 3 to 5 minutes until vegetables are wilted and onions transparent. Blend in the tomato sauce and diced tomatoes. Slowly add in the shellfish stock, stirring constantly until a sauce-like consistancy is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions, and parsley and cook 5 more minutes. 

Season with salt and pepper and serve over steamed white rice with hot sauce on the side.

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