Reviewed: Oct. 23, 2004

Made this the other night and it was just OK...not as Creole tasting as I would like. I didn't have a 10.75 oz can of puree and used some tomato sauce and a can of tomato paste, maybe that was the problem??? Anyway, it was alright but will try a different recipe next time.

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Reviewer:

LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: May 14, 2004

I am a very inexperienced cook just beginning to realize the benefits of a good homecooked meal - and this receipe was simple and DELICIOUS! I do not stick to measurements well, but you couldn't tell at all with this - it tasted perfect! The longer you let it cool after it's done - the yummier it gets. I will make this over and over and really appreciate the posting!

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Reviewer:

JPURPURA

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Reviewed: Mar. 10, 2004

The easiest version, and the version most enjoyed by my co-workers.

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Reviewer:

KOFFEELOVER

Cooking Level: Expert

Home Town: Atlanta, Louisiana, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Oct. 1, 2003

This is so good! Very delicious with a great flavor. I also added a thai chili since I like it extra hot. This is the best shrimp creole recipe I have ever tried.

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Reviewer:

TOTOROTHEALMIGHTY

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Reviewed: Sep. 2, 2003

This dish was great. I served it over rice like the submitter recomended but I increased the amount of cajun seasonings and hot sauce. I also omitted the celery (I'm not a fan of celery) and the dish was fantastic. My husband loved it and can't wait for me to make it again.

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Reviewer:

PARADI

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Reviewed: Jul. 18, 2002

Great blend of flavors! Even the kids liked it!

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Reviewer:

MARSHAT1021

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Reviewed: Jun. 24, 2002

THIS RECIPE IS A BELIGHTFUL MIX OF FRESH VEGETABLES AND SHIMP. I USED FOR 8 SERVINGS AND USED ONLY ONE CAN OF TOMATOE PUREE AND LESS WATER, ALSO I USED TWO TEASPOONS OF FLOUR. THIS MADE THE TEXTURE OF THE BROUTH PERFECT.

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