John Folse's Shrimp Creole. Add onions, celery, bell peppers, and garlic. Sauté 3 to 5 minutes until vegetables are wilted and onions transparent. Blend in the tomato sauce and diced tomatoes. Slowly add in the shellfish stock, stirring constantly until a sauce-like consistancy is achieved. Cook approximately 15 minutes, stirring occasionally.
Welcome to Chef John Folse's "Find a Recipe" section. This section contains a vast collection of Chef Folse's favorite, famous and most requested recipes. It also includes all recipes from past cooking shows, cookbooks and personal recipes handed down through generations. Take a look around; you're sure to find one you'll love!
Folses cooking series, A Taste of Louisiana with Chef John Folse & Co., has been produced by Louisiana Public Broadcasting since 1990 and airs throughout America on PBS and is also syndicated internationally.
Chef John Folse was born in St. James Parish in 1946. He learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisianas swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.