The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2009
Very good! I added in Red Bell Peppers, went a little heavier on the Chili Powder. Overall, I was very impressed. It was a quick meal (start to finish, maybe 20 minutes tops). I served it over grits, which was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 2, 2009
This was good! I substituted green onions for regular onion because that what I had on hand. The sauce thickened up nicely due to the cornstarch in the recipe. Great overall flavor with a nice "kick"! This is the perfect weeknight recipe - quick & easy. I served the shrimp creole over brown rice along with a green salad and crusty rolls to mop up the delicious sauce!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 22, 2009
This is a good recipe and easy to make. I will make it again. I added red, green, and orange bell pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 25, 2009
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 26, 2009
I used this recipe yesterday and it was quite tasty. I must admit I was a little heavy handed with the Red Pepper Flakes, so it was extra spicy. I like it spicy but my boyfriend had a hard time, there was a fire in his bell. Will definitely make this again but next time I will take it easy with the flakes. Yummy!!!
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Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 19, 2009
I didn't have everything on hand so I had to improvise. I only used stewed tomatoes, no tomato sauce. I used a frozen stir fry mixture of onion and bell peppers, garlic powder instead of garlic cloves, and celery seed instead of fresh celery. I also added some creole seasoning, Old Bay and black pepper. I served it over spaghetti noodles, but next time I would definitely have it over rice.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 11, 2009
This stuff is amazing!! I added like 2 or 3 tablespoons of Old Bay seasoning and and instead of the chili powdered I used something called "Slap Yo Momma"... It's a Southern thing ;) But very spicy and yummy. It wasn't too hot at all. I added the stewed tomatoes and okra that I precooked. OMG it was DELISH!!!! and I didn't use the tomato sauce. This was soooo good and everyone loved it! Thank you so much for the recipie!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 24, 2009
We brought back 25 pounds of shrimp from the Gulf. After looking at all the recipes for creole, this one seemed to be the best. We absolutely loved it! Made the recipe exactly as stated. So glad you offered it. This is definitely a KEEPER. Thank you!
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Snellville, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 18, 2009
This was really good. I served this with rice and a side of turnip and mustard greens. YUMMY!
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Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2009
Nice, simple and spicy!
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Cooking Level: Intermediate

Home Town: Springville, Utah, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 21, 2008
Recipe was very easy to prepare. I did substitute 2 cans of Rotel for the stewed tomatoes to give it a little more kick. Very good and fast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 17, 2008
We had this recipe tonight for dinner. It was really good. I did add old bay seasoning as suggested before and only 1 tbs of corn starch. It came out great. We will definetly have this recipe again and again. Even my 1 and 3 year old ate it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 1, 2008
This shrimp creole was great, and, having lived most of my life in Louisiana, I have had my share of shrimp creole! This was the first time I ever made it, however. I sifted through the recipes on this website, and the ingredients and method of preparation looked to be the closest to authentic Louisiana shrimp creole, so this is the one I prepared. It was not only delicious, but really healthy compared to most Louisiana food! I highly recommend this dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 10, 2008
I made this for a Mardi Gras party and it went over very well. Easy to make and very good. I agree with other that 2T of corn starch was to much. I will make it with just 1 next time. Thanks!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 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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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 4.48 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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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 4.48 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 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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Cooking Level: Expert

Home Town: Harvest, Alabama, USA
Living In: Madison, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 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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Cooking Level: Intermediate

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