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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 5, 2008
This was very disappointing. I made these changes and it turned out fantastic. First I used tomatoes with chillies and peppers, cut the cornstarch in half, tripled the chili powder,added 1/2 teaspoon creole seasoning and added 1/2 teaspoon old bay.
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Jasgirl
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Cooking Level: Expert
Home Town: Sacramento, California, USA
Living In: Mount Vernon, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 3, 2008
This tasted just ok, but I'm going to rate it a 4 because its easy to make and because my boyfriend, who's stingy on stars and only gave it a 3, did say he would eat it again. I added cajun seasoning, paprika, and tripled the amount of chili powder and hot sauce and still found this lacking flavor (although it had plenty of heat!). I will continue to look for a restaurant quality recipe but will keep this one on hand for a quick meal. Oh yeah, I also used only 1 tbsp of corn starch.
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CRANKERCHICK
Cooking Level: Intermediate
Home Town: Laurel, Maryland, USA
Living In: Ellicott City, Maryland, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 29, 2008
Just made this last night and doubled the recipe. It was so easy and was a HUGE hit. I loved it! ...I actually could've added a bit more hotness to it, but that can be done on a bowl to bowl basis.
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moby
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2008
Gave four stars since it needed some minor modifications to make it better: - Instead of cornstarch, used 1/4 cup flour after sauteing veggies in 4 tbsp. butter to make a roux. - Added about 4 oz. of water to thin the sauce out a bit. - Added a dash of cayenne, couple tbsp of salt and pepper as well as some Paul Prudhomme Poultry Magic to give it a little mor flavor and spice. - Coated shrimp in Poultry Magic seasoning before adding to the Creole sauce.
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STEPHR721
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 5, 2008
I served this at a dinner party to mixed reviews. Friends who love cajun food and have eaten in Louisiana didn't like it, and complained that it was bland. The others who didn't normally eat cajun food loved it. It's a great dish, but not an authentic Louisiana Creole flavor.
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NSPARROW
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Mar. 17, 2008
Very good, I doubled the recipe, except still used one can of diced tomatoes and as always added more hot spices, and some fresh parsley. I used the 2T of corn starch that was suggested for doubled recipe and it was perfect. Served over rice with eggrolls.
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Sherri
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Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 1, 2008
Just okay.
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KREINESTJA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by Miriam
Reviewed: Feb. 20, 2008
This WAS easy to make, and since I was peeling my raw shrimp anyway, I decided to take THEDAD's suggestion to make a stock from the shells. I also used a bit of fresh ground black pepper, and about a tablespoon of dried parsley (but I also needed to double the recipe). My family of finicky eaters LOVED it! I will definately make this again, even if I take some's suggestion to use cut up chicken breast pieces to save a little $$$$.
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Miriam
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 15, 2008
I just loved this recipe! I didn't happen to have any shrimp so I used cooked, cubed chicken tenderloins instead. I too, only used half of the cornstarch and increased the chile powder and Worchestershire substantially. I wanted plenty of sauce for the rice so I added a can of tomato soup and was really pleased with the little bit of sweetness it provided. I also had some beautiful sliced yellow squash frozen that I cubed and added and was a delicious addition.
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Reviewer:

Amy Castle
Cooking Level: Expert
Home Town: Columbus, Ohio, USA
Living In: Johnstown, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 21, 2007
Great! I have never made this before and it was very easy. I agree with one of the other reviewers that said 2 tablespoons of cornstarch is too much. I decreased the amount to 1 tablespoon and also added some water as it was still very thick.
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LINDAMARIE31
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 4, 2007
This was very disappointing. I thought it was going to be a lot better than it was. I gave it three stars because I was hoping that maybe because I had to substitute some of the ingredients it didn't come out as good. It just didn't have that wow factor.
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tiye20
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Cooking Level: Beginning
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 19, 2007
Tasty. Tripled the chili powder and hot sauce, still wasn't spicy enough for me! Just a note: make sure you saute your celery longer & separately or chop it fine. Otherwise, it will stay crispy long after your onion and bell pepper are done. I didn't like the crispy celery in mine, but I knew better! Served over rotini pasta, went well together. Will try with crab next.
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Amanda P.
Cooking Level: Expert
Home Town: Memphis, Tennessee, USA
Living In: Mountain Home, Arkansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 21, 2007
This is my favorite recipe!!! I do triple the chili powder and hot sauce, and also double the vegetables. finally, i sautee the veggies in olive oil instead of butter.
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andrea
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 9, 2007
This is delicious. My family loves this recipe, especially the men. I put this over rice and yum. We rarely have leftovers. Thanks for a great recipe.
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Reviewer:

Tammie
Cooking Level: Beginning
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 2, 2007
I really enjoyed this dish. I didnt add the butter because i tried to make a healthier version without it. It still came out great. I also added a few more spiced to pump up the heat. It goes perfect served over steamed rice and corn on the cob for a complete meal.
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RaCh L
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Cooking Level: Intermediate
Living In: Hazleton, Pennsylvania, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: May 28, 2007
Fair, I followed some of the suggestions & used 1/2 the sauce & cornstarch & shook about triple the amount of seasoning. I like full flavor & this had just partial flaovr ;)
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Elisa Sue
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Cooking Level: Intermediate
Home Town: Milwaukee, Wisconsin, USA
Living In: Mishawaka, Indiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 2, 2007
My boyfriend and I really enjoyed this recipe. I used tilapia filets instead of shrimp. I added an extra 8 oz can of tomato sause and a few more dashes of worcheshire to ensure there was enough sauce to serve over the rice. This was delicous...thanks for the recipe.
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Reviewer:

Whitney
Cooking Level: Intermediate
Home Town: Mansfield, Ohio, USA
Living In: Atlanta, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2007
I love this recipe and make it all the time. I sometimes substitute Rotel tomatoes for the stewed tomatoes and we love the extra kick. Often times I'll make it with chicken breasts as I always have the ingredients in my pantry.
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Reviewer:

CAROLANN210
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2007
Very Good
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Reviewer:

tosmuth4u