Reviewed: Jul. 23, 2007

I loved this recipe and it was healthy too. I substituted a can of Rotel tomato's for one of the cans of crushed and used less cayane too. I served it over jasmine rice. I will be making this again soon. Great for lunch the next day too.

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SCRAPJEN

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Reviewed: Jul. 17, 2007

This was wonderful! My husband is picky and he loved it!!! I can't wait to make it again.

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Jaime

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Reviewed: May 14, 2007

I have South Louisiana roots and after attending JazzFest this year me and my travel buddy are keeping the South Louisiana spirit alive. I made this recipe and found it easy and just the way I like it. Real South Louisiana food is generally not very hot, but there is always hot sauce on the table to spice it up. I liked that this recipe has a good bit of kick to it to begin with.

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Lavendertigerlily

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Apr. 1, 2007

I enjoyed this one! I did opt to make a few modifications. I used a small can of tomato paste instead of sauce so it wouldn't have a overwhelming tomato-y taste. Then added 1 cup of broth, added okra...WALAAAA!

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HotGyrl1277

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Reviewed: Mar. 31, 2007

I know the title says SPICY shrimp, but we couldn't even taste it because it was so hot! If I ever make it again I will half the hot pepper sauce and half the cayenne pepper.

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BBJO9603

Home Town: Long Island, New York, USA

Living In: Gracemont, Oklahoma, USA

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Reviewed: Mar. 29, 2007

This is a very tasty and easy recipe. For convenience sake, I did use precooked shrimp and added it during the last five minutes. It wasn't tough at all. The great thing about this recipe is that you can add as much or as little spice as you like. We like things very spicy, so I added more pepper and hot sauce. I've already made it twice in three days. Definitely a keeper!

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True

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Reviewed: Mar. 25, 2007

If you like spicy and you like shrimp, you'll LOVE this. This is the best recipe I have found on this website so far!

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Natalie

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Reviewed: Mar. 21, 2007

Very good and spicy, used diced tomatoes, didn't matter. Would cook this for company that enjoys spicy food

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DEBI889

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Reviewed: Feb. 26, 2007

Very nice. Will try using kielbasa next time, with some geen pepper. Definite keeper.

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 10, 2007

NYgirl 518

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NYGIRL518

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Reviewed: Jan. 22, 2007

This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.

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Vicki Mixon

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

I made some changes but this was yummy. I used 1 can of puree tomatoes and 1 can diced tomatoes with Green Chilis and added ground up hot Sausage. I will definitly be making this again next time I'm going to try Scallops and Shrimp.

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DAWN

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Reviewed: Oct. 21, 2006

I've tried a number of shrimp creole recipes from several Cajun/Creole cookbooks over the years and this recipe is as good as any of them. So good, in fact, that four of us pretty much wiped out the entire pot! Serve with Absolute Mexican Cornbread (also on this site) and you'll have a meal to impress just about any dinner guest(s)!

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Jim W.

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Montgomery Village, Maryland, USA

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Reviewed: Aug. 21, 2006

Tres bien! Made this for my visiting college-age sons and everyone loved it! I applied the hot sauce and cayenne pepper liberally because we like it hot! I only regret that I could not talk anyone into running to the store to get celery, so we had to forego that. However, I added lots of green pepper (2 large, from our garden), and it was delicious. I also used a lot of fresh tomatoes from our garden instead of canned. I like the andouille idea and look forward to making this recipe again. Served with sazon-flavored rice, and cheese and chive biscuits. Very easy too!

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 21, 2006

thanks Pamela for sharing this recipe!! this is my first recipe for creole type. scaled it to 4 servings but added garlic 5 cloves instead of.Instead of canned tomatoes , i added 1/2 large fresh cut tomatoes, added 1 tsp of flour ,1 chopped green bell pepper, for hotness i added 1 tbs of indian red pepper , 1 jalapeno pepper (we prefer bit hot and spicy)and 1/2 cup of water for the gravy and lastly added 2-4 tbs of fresh cut cilantro .We served it over plain cooked rice.its a wonderful recipe !!!.

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mantu

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2006

For those that love spice...this is truly good. I'm not a fan of hot food...but everyone else is in this house and they loved it. The flavor was great. Thank you.

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Chamrock

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 14, 2006

Highly recomend using the creole seasoning blend from this site. Add 5 tsps to this recipe to make it a real creole in lieu of the spices listed. Also was better the second time around when I substituted diced tomatoes in lieu of crushed and added in some additional seafood - salmon was nice

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 12, 2006

Delicious and not TOO spicy. I scaled the recipe in half but still used the full bay leaf. I realized too late that my onions were rotten, so I had to use dehydrated onions instead (just eyeballed the amount), and it worked out. I omited the extra salt and served this over brown rice. We all loved it.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: May 2, 2006

loved this!! was flavorful and everyone i served it to loved it too!

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Apr. 20, 2006

This was too hot for me! I cannot eat many spicy foods due to health reasons, but I made this for my husband and his grown son (who love anything spicy) and they ate it all! They absolutely loved it. Thanks for the great recipe.

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