Reviewed: May 19, 2013

Went to a restaurant and my wife decided to order the special, which was Shrimp Creole". Tasting it, I thought how easy it must be. Looked up this recipe and have made it for her around 20 times. Excellent, but I kick it up with more Chili Powder and Pepper Sauce.

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Reviewer:

sailor55

Cooking Level: Expert

Living In: Cape May, New Jersey, USA

Reviewed: May 16, 2013

This was so easy to make and my family liked it. I used flour as I did not have corn starch to thicken the bas and it was good. Thanks again.

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Reviewer:

gale

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Feb. 22, 2013

I needed a quick recipe for dinner and had a craving for Creole. The recipe was an excellent fast version and the taste was great. If anything, it needed a little more hot sauce.

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Reviewer:

JVelten

Reviewed: Feb. 13, 2013

Creole is my favorite dish when we visit NOLA and this was my most successful attempt. I substituted creole seasoning for the chili powder (adding a little more as mentioned by other reviewers) and doubled the onions, peppers, celery and garlic. I followed directions from that point and it turned out fabulous.

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Reviewer:

Vickie M.

Reviewed: Feb. 4, 2013

Very bland. I added cayenne and bayleaf, and wish I had added a LOT more onions, bell pepper, and celery and a lot LESS tomato. No tomato sauce next time. Better to cook a little longer and get real flavor.

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Reviewer:

Lightsinger

Reviewed: Jan. 25, 2013

I really liked it. The only thing I changed was omitting cornstarch & substituted with tomato paste

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Reviewer:

christine

Reviewed: Jan. 24, 2013

This recipe is absolutely delicious!! I made a few modifications - used a 14.5 oz can of fire roasted diced tomatoes instead of stewed tomatoes. I did still use the 8 oz can of tomato sauce. Since I like a little kick, I added a teaspoon of cayenne pepper and 6 dashes of hot sauce. I followed the directions exactly and it turned out SO GOOD!! I served over brown rice. I will definitely be making this again and again! Thank you!

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Reviewer:

ScorpioCook73

Reviewed: Jan. 4, 2013

This is a good basic recipe and quick too. I used this as a "take-off" point and threw in a bit of my own tastes. Added extra onion and green pepper in good sized chunks and used fresh tomatoes (peel & seed - it's important). I use Epicure Cajun seasoning (Canadians will know the company), two drops of liquid smoke, and a really big shake of Cholula hot sauce. The trick is to add a couple drops of Vietnamese fermented fish sauce to add richness without tasting fishy. Took it to work tonight over quinoa instead of rice.

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Reviewer:

CanadjinEh

Cooking Level: Expert

Home Town: Salmon Arm, British Columbia, Canada

Reviewed: Dec. 24, 2012

It was perfect and easy to modify. Super easy, anyone could do it. Recommended!

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Reviewer:

margaret

Cooking Level: Intermediate

Reviewed: Sep. 21, 2012

Agree with others who said flour for thickening is not needed. I made a double batch and spiced it up even more using 1T. Creole seasoning 1/2 T. Chef Paul Seafood Magic. Also added a bit of fresh chopped hot peppers (Santa Fe Grande). Awesome Creole. Served over rice with hot apple strudel muffins on the side.

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