Stirrin' It Up: Shrimp Creole
Chef John Folse stopped by on Tuesday, May 29 to fix this Louisiana staple.
Leon Galatoire of Galatoire's restaurant said it best, "We have the absolute joy of having what some consider the best tomato grown in the world, the Creole tomato." It was tomatoes in general, grown in the rich Mississippi River soil of St. Bernard and Plaquemines parishes, which defined the flavor of Creole cuisine. Shrimp Creole is a New Orleans signature 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.
Ingredients:
3 pounds (21–25 count) shrimp, peeled and deveined
¾ cup vegetable oil
¾ 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
1½ quarts shellfish stock
1 cup thinly sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste
Method:
