I love this recipe and have made it about a dozen times, including tonight. My minor alterations make it even better, at least to me. I put it over grits instead of rice, dice a fresh slicing tomato (or a couple of Romas), and just use a dash or so of red pepper flakes for heat. Love it...even using cornstarch instead of making a time-consuming roux. I live on the Gulf--I should know great creole!

Reviewed On: May 22, 2009