I have eaten Shrimp Creole at a few places in New Orleans including a great place righ off Burbon street near the Acme Oyster place. This is NOT Shrimp Creole. That being said, it is interesting over rice but I discovered that it makes an AWESOME spaghetti sauce. The next day after making it we made spaghetti and didnt have any sauce. Feeling adventurous (and not wanting to waste the shrimp) I mixed the sauce with the spaghetti and everyone loved it. So, Shrimp Creole it is not but a decent spaghetti sauce it is.
I bought a whole mess of canned shrimp on sale, wondering what I was going to do with it! This works with canned shrimp, as well as fresh! I'm a shrimpoholic and always looking for new ways to use it. This recipe was delightful, it freezes well and is actually even better tasting after it sits in the fridge for a couple of days!
This is INDEED shrimp creole, excellent recipe!! I live in Louisiana and have eaten at Acme Oyster Bar (not place) and find the food there awful!!! This is an authentic La. shrimp creole! Thanks for posting!
Despite Joe Squid’s comments I tried this recipe anyway. Like many millions of other people, I too have been to New Orleans and have had Shrimp Creole. I thought this recipe was as good as any New Orleans restaurant that I went to on Bourbon Street. Since I live in New York City, I can firmly attest that this recipe tastes nothing like spaghetti sauce. Mr. Squid should check out New York’s Little Italy and report back.
Great recipe! My husband loved it and commented twice about how good it was. I left out the oil and used Pam to saute the veggies and served over rice pilauf. Thank you for posting!
This is an excellent shrimp creole recipe!! Full of flavour, and easy to prepeare. My family really enjoyed this meal and I'm sure I will make it many more times.
Elizabeth, we really enjoyed this! I followed your recipe except that I added about a tbl of cajun seasoning and omitted the salt because there is so much in the cajun seasoning. I probably added about 12 or so dashes of tabasco because we like a little heat. That may seem like a lot, but it only gave it a little kick and we could taste all of the wonderful flavors. I also added 1/2 of a yellow bell and 1/2 of a green bell that I had in the fridge. I wished I had more in there, they went nicely in the sauce. I used crushed tomatoes and did not need the cornstarch, in fact I added about a 1/2 cup of water in the end to thin it out a little it was so thick. YUMMY, will make again! Thanks!!
Hey Joe, I believe it's spelled "Bourbon Street". Thanks for the review!
I absolutely love this recipe! The amount of spiciness was perfect for me, and it was nice and easy. I think I might try putting in some yellow or orange peppers next time, to add a bit more colour and nutrition.