Reviewed: Feb. 19, 2012

I tried this recipe last night, and it was very good. After reading some reviews before I made it, I changed it up just a bit. I doubled the onion, green bell peppers, and celery. I used 1 stick of butter and 1/4 flour for the roux, and doubled the tomato's. I added cajun seasoning, in place of the chili powder and 2 lbs of shrimp. It was fantastic!

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Reviewer:

Texastrucker58

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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 13, 2011

Delicious, but I added a lot of spice!

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Reviewer:

loranac

Cooking Level: Intermediate

Living In: Clifton, Texas, USA

Reviewed: Sep. 9, 2011

A wonderful dish. A great base to start with and then just add things to your liking. This was a HUGE hit with my family.

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Reviewer:

Mary

Reviewed: Aug. 24, 2011

This is a quick and easy dish. It was bland for our taste so I added white wine and creole seasoning. The addition of the corn starch made it too thick so I added chicken broth until it was the consistency that I desired. A great base recipe that can be easily seasoned to suit your own taste.

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Reviewer:

babytoothdoc

Cooking Level: Intermediate

Home Town: Alice, Texas, USA

Living In: Tampa, Florida, USA

Reviewed: Jul. 29, 2011

Good recipe but the end result is not as flavorful as expected from a creole.

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Reviewer:

Soso

Reviewed: Jul. 23, 2011

Easy to make, and like a lot of Cajun cooking, you don't have to get the proportions exactly right - I ended up using 4 tablespoons of flour because I didn't have corn starch available, and the 1/2-cup stuff was all approximate. Everyone loved it, and I would definitely make this again.

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Reviewer:

zlionsfan

Reviewed: Jul. 4, 2011

This was a delicious base recipe. We like it SPICY, so we were very liberal with the hot sauce, doubled the chili powder, and added red pepper flakes and cayenne.

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Reviewer:

janellefozz

Reviewed: Jul. 3, 2011

I have made Shrimp Creole for years and we love it with a crisp salad and southern biscuits. Since reading the reviews I will have to make it w/the shrimp stock. I don't even have to taste this recipe w/the fresh shrimp stock i know it will be yummy. Thanks to cajun viewer.

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Reviewer:

upyourattic

Reviewed: Jun. 27, 2011

Very good. This is a quick meal doesn't really improve with longer cooking--20 mins. tops. It's better the next day. Additional spices help, but that's a matter of taste, so to speak. I used only a tsp of cornstarch, and won't next time. It turned this light, summery dish into a heavy, gloppy stew. Canned tomatoes (stewed or plain) work fine, but I think fresh (peeled and seeded) would be better.

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