Chef Folse's Shrimp, Andouille and Potato Stew

Prep Time: 45 Minutes

Yields: 4 Servings


As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.


1½ pounds (71–90 count) shrimp, peeled and deveined

½ pound andouille sausage, diced

6 medium potatoes, peeled and (¾-inch) cubed

2 tbsps vegetable oil

1 cup diced onions

½ cup diced celery

¼ cup diced red bell pepper

2 tbsps minced garlic

¾ cup oil-less roux

2 quarts shellfish stock

¼ cup sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste


In a large Dutch oven, heat vegetable oil over medium-high heat. Add onions, celery, bell pepper and minced garlic. Sauté 3–5 minutes or until vegetables are wilted, stirring constantly. Add sausage and cook 5 minutes or until lightly browned. Add roux and stir until moistened. Add stock and potatoes. Bring to a rolling boil, reduce to simmer and cook 45–50 minutes or until potatoes become so tender that some are dissolved to thicken the stock. Add shrimp, green onions and parsley, stirring to incorporate. Cook 5–10 additional minutes or until shrimp are pink and curled. Season to taste using salt, pepper, granulated garlic and hot sauce. Serve hot over steamed white rice.