John Folse's Shrimp Creole | Louisiana Kitchen & Culture

Ingredients

• 3 pounds (21 - 25 count) shrimp, peeled and deveined
• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 2 cups tomato sauce
• 1 cup tomaotes, diced
• 1½ cups shellfish stock
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste