Reviewed: Aug. 11, 2009

This recipe was absolutely great. The first time I made it with shrimp and the second time with some chicken strips. Both times it was delicious! I did use a can of diced tomatoes and another time I used chili ready tomatoes. It was delicious! This will be a regular meal. Thanks

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Heather

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Reviewed: Apr. 21, 2009

Awesome! Had never taken time to make a real roux before and I think that made all the difference in giving it a rich flavor. Made modifications due to what I had and other reviews: used one can stewed and one can diced tomatoes, roasted red pepper in water in place of green, 2 heaping tsp. of jar minced garlic, a few shakes of Tabasco, a few shakes of red pepper flakes, and only 1/2 cup of water. Forgot the parsley. Served it over a brown/wild rice mix and it was fantastic! I discovered that while shrimp is frozen the tail shells pull right off. Will be a regular meal for us. Thanks!

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AnnieM

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

I had to cook bacon just to render the grease and since I doubled the recipe I still didn't end up with enough so i used half olive oil. I also used only 2 cups of water because thats all I could fit in the saucepan and after reading reviews about it being watery I'm glad I did. The sauce was very tasty but we would have liked for it to be a bit more spicy.

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jjorie

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 31, 2007

I honestly think I hyped myself up when I planned on cooking and dining on this recipe. Looking at the ingredients I was anticipating a more savory, sweet flavor and I just very let down after my first plate. Nothing special is all I can say. I do agree with most of these reviews, The recipe is extremely "saucey." I do love shrimp, but I more than likely won't choose to use the recipe again. Actually...I'm going to delete it from my recipe box right now.

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MeloFamily

Cooking Level: Beginning

Living In: San Jose, California, USA

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Reviewed: Jul. 13, 2007

I have made this recipe quite a few times and it always turns out great. I add Old Bay seasoning for more taste and everyone always enjoys it and asks for the recipe.

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michele42869

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Reviewed: Jan. 12, 2007

I have to agree with Dreginek on this one. I didn't even rescale it as it was just for my wife and myself. We both agree with the observation that there is way too much liquid. Maybe draining some off the tomatoes would have helped, but we don't think so. We also thought it was too bland. This may have also been due to the water.

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Christopher M.

Cooking Level: Expert

Home Town: Shirley, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Sep. 25, 2006

This is an real creole recipe, very similar to the one I've used with success for years. The bacon fat cooked into the flour makes a 'roux', olive oil doesn't make a roux. I have a jar of browned flour (la farine brulee) that I use with fat for making roux. I know, I'm being picky - it would be just dandy make with olive oil. I would hot it up for my family but everyone's taste buds are different and you can add, not subtract. A bottle of hot sauce or dried hot peppers can always be on the table for those would wish it spicier. Thanks for sharing this fine recipe.

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 21, 2006

My husband just said "this is one of your bests". I followed someone elses advice and cooked the peppers (yellow and red-we don't like green), onions and garlic in olive oil and butter first, then I added some bacon fat. I added a little red pepper flakes (4 shakes). I doubled the recipe and served it over brown rice. Next time I will add extra shrimp. Happily we have leftovers.

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sweetie

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Reviewed: Apr. 19, 2006

My husband liked this dish but agreed with me that it needed a bit more spice. It is very quick & easy, will make again.

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CORTA

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Reviewed: Mar. 6, 2006

It was great not to "pare down" a recipe so it would serve two people. I used olive oil instead of bacon fat and it was good. I will spice it up a bit next time just because we enjoy spicier. A keeper!

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Bev Mc

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Reviewed: Feb. 26, 2006

I used to make this recipe myself but without the green bell pepper, but I think adding it would make it perfect. Thanks

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guidness

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Reviewed: Feb. 16, 2006

I'm not sure there is anything you can do to this recipe that would mess this up. It's foolproof and delicious!! Thanks for a wonderful recipe that is now in our weekly rotation.

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Linda

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Reviewed: Jan. 3, 2006

Shrimp Creole has always been a mainstay in our southern family. I will have to say that adding the bacon to the mix is what really turns this dish into a gourmet crowd pleaser!We cook the shrimp for a maximum of 10 minutes,to avoid the rubbery texture. Also, we were lavish with the cayenne pepper.Served over white long grain rice . bon appetit!

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maxine774

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Reviewed: Mar. 24, 2005

Pretty good. Works quite well as leftovers too. I omitted the bacon fat. Served over rice to absorb the sauce that remains; I also tried wrapping it in lettuce but that was a mess and I don't think the lettuce flavor complemented the dish well.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jun. 6, 2004

This is a family favorite. I use olive oil instead of bacon fat because I very rarely have that on hand and then as others suggested browned the onionfirst. I also use red,yellow and orange peppers since I don't care for green. For that extra kick a dash of crushed red pepper. The left overs are even better.

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Sharon

Cooking Level: Expert

Living In: Everett, Washington, USA

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Reviewed: Mar. 21, 2003

I know someone's gonna kick me for this review but this was a near-disaster. Perhaps it's because I scaled this to serve 6 but no one was thrilled with this. I even cooked it longer and added addtl cornstarch to thicken but it was very liquidy and VERY bland. I even added some chili powder and a dash of cayenne per other suggestions to spice it up but we were still not happy. "Louisanna Shrimp Creole" also found on this site - we think - is much better. Ediable? Yes. But I almost cried as I tossed out the leftovers (alot)...esspecially since shrimp was involved. I wish I could brag this recipe up, but I just can't...but perhaps it would have worked better had I just done the 2 servings (but then, it wouldn't have fed my family). Ahhh, I guess you can't win them all!? Thanks just the same for posting.

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DREGINEK

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Reviewed: Dec. 31, 2002

This recipe was great...I had added V8 instead of tomato sauce and it turned out wonderful!!!!

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manders52476

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Longview, Washington, USA

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Reviewed: Apr. 6, 2002

This recipe is really easy to make. I had to add 1/2 tsp. cayenne pepper and 1/2 tsp. tabasco to spice it up a little. But great flavor overall.

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Rick

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Reviewed: Feb. 18, 2002

very easy recipe on a short notice. didn't add the tomatoes, used a mixture of seafood. added chilis, green beans and spinach. yum.

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SATURNGIRL

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Reviewed: Feb. 7, 2002

My boyfriend and I really enjoyed this dish with white rice. It turned out perfectly and tastes great. The only thing I did differently is that I sauted the onions, peppers and garlic in a mixture of butter & oil before adding the flour into the butter/oil. I added oil to keep the butter from burning. I highly recommend this recipe..it's a keeper!

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VISTICAT

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