2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

This was easy and delish! I used cajun seasoning b/c I don't have creole seasoning. Also, will use a little less water next time, it was more of a soup than a stew. I used pre-cooked frozen shrimp which I thawed, removed the tails and just put into the bowls before I ladled in the soup. Thanks, CK! Made for Spring 2013 PAC

0 people found this helpful. Was it helpful to you? [Yes] [No]
Linky April 05, 2013

This was an excellent dish! I would call it more of a Shrimp Creole rather than a stew with the addition of the tomato paste. I did add a tiny bit of sugar to cut the acidity of the tomato and added a bit more of a canned roux to give it more of a roux flavor, but other than that I followed the recipe exactly! I think next time I may only use a half of a can of the tomato paste and see how that works. We found it even better the following day since the flavors had more time to "marry". Thanks for a GREAT recipe! This will definitely become a regular in our house on cold winter days!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mrsjjkool November 29, 2010
New Orleans Shrimp Stew