Chef John Folse's Shrimp Creole

Prep Time: 1 Hour
Yields: 6 Servings

Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables on Friday. The flavor of this dish is enhanced by the use of a rich shrimp and shellfish stock.

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

In a 2-gallon heavy-bottomed sauce pan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.