"Joos-Tain's"Shrimp A La Creole
PREP TIME: 1 Hour
SERVES: 4

COMMENT:
This recipe comes from The Justin Wilson Cookbook. It was one of his favorite shrimp dishes to prepare, and as a tribute to him, we have cooked it today.

INGREDIENTS:

  • 1 pound (50-60 count) shrimp, peeled and deveined
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup parsley, chopped
  • 1/3 cup sweet bell peppers, diced
  • 2 cups water
  • 1 small clove garlic, minced
  • 2 cups tomatoes
  • 1 cup tomato puree
  • 1/2 tsp Lea & Perrins Worcestershire sauce
  • 1/2 tsp Louisiana Hot Sauce
  • 1 tsp salt
  • 3 cups cooked rice

METHOD:
In a cast iron skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 3-5 minutes. Add water, garlic, tomatoes and tomato puree and simmer 5 minutes. Season mixture with Lea & Perrins, Louisiana Hot Sauce and salt and cook for 30 minutes. Add shrimp and cook an additional 30 minutes, or until shrimp are curled, pink and tender. Mixture should be of a thick consistency. Serve over steamed white rice.

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