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Louisiana Shrimp Creole II

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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