Comments on: Shrimp Creole Recipe

By: Mississippi Yearning « Why Evolution Is True

Mississippi Yearning « Why Evolution Is True — Mon, 16 Jan 2012 05:40:56 +0000

[...] had the etouffe, and my wife couldn’t decide, ordering the sampler with etouffe, gumbo, and shrimp creole. Darwell's etouffe Darwell's [...]

By: Jessica Johnson

Jessica Johnson — Mon, 11 Apr 2011 21:39:01 +0000

This is by far the best shrimp creole recipe ever and I’ve used it now for years. It bursts with flavor and always impresses! Thanks for sharing!
Jessica

By: Julie

Julie — Wed, 09 Mar 2011 14:37:06 +0000

This is the best dish I’ve ever made! I accidentally used three tbs. of creole seasoning instead of two which gave it a nice kick. Everyone loved it. Nola Cuisine is now on my favorites list.

By: Cas

Cas — Sun, 17 Oct 2010 01:54:03 +0000

I tested this tonight…what a great receipe! Thank you so much!For those who said this dish was too hot, the secret is to taste it at every stage and only add as much hotness as you like. This is a keeper!

By: chris

chris — Mon, 23 Aug 2010 01:09:38 +0000

Just flew in from a wkwnd in nola and set out to recreate the awesome food we ate. This recipe was really good.
In my mind one key is to ensure you carmelize your veggies thereby bringing out the natural sweetness in order to balance the heat. I’ve seen recipes that added some sugar which works as long as it’s imperceptible.thoughts?

By: DJ

DJ — Tue, 06 Jul 2010 11:55:12 +0000

I was so exicted about making this recipe & so disappointed when completed. I should have saved myself some work & just downed some tabasco sauce. I didn’t use half of the stated red pepper or tabasco & it was still mouth fire. No great taste just mouth fire. I followed this recipe to a tee except for not adding red pepper or tabasco. I was very disappointed.

By: BrianG

BrianG — Tue, 08 Jun 2010 17:17:03 +0000

Outcome was sensational! Did the shrimp and crawfish combo and it was delicious…shrimp stock gave the dish so much more grip! This will become a staple for our cajun dinner parties.

Thanks!

By: Jim

Jim — Sat, 24 Apr 2010 18:05:47 +0000

Made this once a few months ago and it was outstanding. Had a craving for it and will be making it again tomorrow. Thanks for the great recipe!

By: John Fulmer

John Fulmer — Thu, 25 Mar 2010 00:24:47 +0000

Looks good but I found it way too hot and sour. Peppers seemed way out of proportion and they were. Left a sour, flat taste. Blech. The tomatoes acidity wasn’t balanced out.

By: Jeff

Jeff — Fri, 01 Jan 2010 23:30:47 +0000

My Lord this was great. I have tried your Etufay which was just as great. Your Angels on horseback were the hit of the party last week. Today it was the Andoulle sausage. will stuff and smoke Sat or Sunday. Thanks for all the great recipes. The Shrimp Creole dish got me a weeding proposal, only requirement was to be on call to cook 24/7