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Reviewed: Jan. 12, 2008

I am sorry...but for the amount of work it took ( roughly 2 hrs ) to make it, somehow, something was lacking. I cannot explain what exactly is lacking....but there is an underlying ` blandness ` to the whole recipe, despite the amount of spices and salt I put into it. I am knowledgeable of other types of cuisines, that usually use a lot of spices with their food, to create the flavour...such as Indian and Latin American ethnic dishes. I will try the recipe again and possibly re-rate the recipe, but this time, maybe I will use a richer tomato sauce and add something else to the shrimp stock to give it that boost.

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Reviewer:

Sez

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada
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Reviewed: Apr. 6, 2007

This had great flavor and was easier than I ever imagined. I added 2 teaspoons salt and 2 teaspoons Tabasco. Also, I messed up and added the green onions in with the other onions, but it was good. I used a vegetarian bouillon cube instead of making the shrimp stock. I would make again! We're thinking of serving this over linguine, orzo or risotto next time instead of rice. *I did not use bacon fat. I substituted olive oil. We used the leftover over linguine and baked it with feta cheese and mozzarella. Yum!

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NIGELLA1


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Reviewed: Jan. 22, 2007

I thought my mom took her creole recipe to the grave, but this is near perfect to hers..thanks so much for sharing!

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4 users found this review helpful

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emma

	Cooking Level: Intermediate Living In: Mary Esther, Florida, USA
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Reviewed: Feb. 7, 2006

Fantastic dish! It's very spicy, which my family loves, but others should beware. I used canned chicken stock instead of making the shrimp stock and I still thought it was excellent (and much faster!).

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Pita

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Mokena, Illinois, USA
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Reviewed: Nov. 1, 2005

I was surprised how wonderful this recipe turned out. I used the creole seasoning recipe from this site (3 tbl) instead of the spices listed. Also, if you do not chop up the veggies for the stock...much easier. Unfortunately, I shared some with my friends and am having to make a HUGE pot for our monthly dinner. Thanks Stefanie this recipe ROCKS!

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TXRachel

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: May 2, 2005

A little too spicy for the kids but my husband really liked it. I will cut the spice down the next time I make it.

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Reviewer:

LOVETOBAKE6

	Cooking Level: Expert Home Town: Mississauga, Ontario, Canada
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Reviewed: Mar. 14, 2004

This was absolutely delicious!! I added smoked sausage as I didn't have 3lb. of shrimp and it was really tasty! Will definately make again!!!

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Reviewer:

JKNOVORITA


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Reviewed: Feb. 24, 2004

Good stuff!! I only had 2 lbs of tiger shrimp on hand, so sub'd 1 lb of chicken breast (cubed), adding it halfway thru the 1-hour covered simmer. Can't buy good tomatoes now, so used 2 cans (15oz) Diced Tomatoes in Sauce and 1 can (15oz) Tomato Sauce. Used 1-1/2 tsp salt. I know how much fire is in 1 tsp of cayenne, so to please the family I cut cayenne down to 1/4 tsp, Tabasco to 1/2 tsp. Still had a good ZING! Served with rice. Leftovers were even better the next day. Thanks for a great recipe, Stefanie!

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Reviewer:

Jerry


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