Shrimp Creole

A Taste of Louisiana with Chef John Folse

Without a doubt, this is the most famous dish in the city of New Orleans. As common as red beans and rice on Monday, the shrimp creole can be found on any table in Louisiana for Friday lunch.

Prep Time:
1 Hour • Serves: 6

The Ingredients:
3 pounds 21-25 count shrimp, peeled and deveined
3/4 cup vegetable oil
3/4 cup flour
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 tbsp. diced 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
dash of Louisiana Gold Pepper Sauce


The Method:
The flavor of this dish will be greatly enhanced by the use of a rich shrimp stock. (see stock technique in The Evolution of Cajun & Creole Cuisine) This may be done by boiling the shrimp shells in shellfish stock to achieve a concentrated flavor. In a two gallon heavy bottom sauce pan, heat oil over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. (see roux technique in The Evolution of Cajun & Creole Cuisine) Add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add tomato sauce and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using salt and black pepper. Serve over hot white rice using a dash of Louisiana Gold.

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