River Road Shrimp Stew
Source: Chef John Folse
SERVES: 6

This is the most popular of all shrimp dishes cooked in Bayou country. It is easy to prepare and is a must on every table during the Lenten season. Crawfish may be substituted as well. It is easy to prepare and, although similar to crawfish bisque, this dish may be completed in half the time.

2 pounds (80-90 count) shrimp, peeled and deveined
1 cup vegetable oil
1 cup flour
2 cups onions, minced
1 cup celery, minced
1 cup bell pepper, minced
2 tbsps garlic, diced
1/4 cup tomato sauce
1 quart shrimp stock or water
1 cup green onions, minced
1 cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Gold Pepper Sauce to taste

A rich shrimp stock will certainly make this dish a winner. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a 2-gallon stock pot, heat oil over medium-high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved.

When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add shrimp and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add shrimp stock stirring constantly until all is incorporated.

Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper. When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.