Chef Folse's Mamere's Shrimp and Potato Stew

Prep Time: 30 Minutes
Yields: 4 Servings

As common as red beans and rice, potato stew became a pleasant substitution on Mondays in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier on washdays. During spring, river shrimp were often added to create a magnificent shrimp and potato stew.


1½ pounds river shrimp, peeled and deveined
6 potatoes, cubed
¾ cup vegetable oil
¾ cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
1½ quarts shrimp stock (see recipe)
¼ cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste
granulated garlic to taste


In a large Dutch oven, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and garlic and sauté until golden brown, stirring constantly. Pour in stock, 1 ladle at a time, until a sauce-like consistency is achieved. Add potatoes and cook 15 minutes or until fork tender. Do not overcook. Fold in shrimp, green onions and parsley. Season with salt, pepper and granulated garlic. Cook 5-10 additional minutes or until shrimp are pink and curled.