Excellent and easy recipe. We cooked shrimp in the sauce and it gave it a rich seafood flavor.
I really enjoyed this dish! Thank you for sharing. I, too, used 1 can reg. tomatoes and 1 can rotel (regular) and the heat was perfect. A little spicy, but not so hot you can't enjoy the flavors. I would use a little less tom.paste next time, personally. I used yellow rice and it was DELICIOUS!
I don't care if this recipe isn't really authentic--it's darn good, and that's what matters to me! :-) I used 1 can of mild Rotel and 1 can of regular and thought that was just the right amount of heat for us. And it smelled soooo good while it was simmering. I'll make this often; thanks for posting!
Of all of the creole sauce recipes I have tried-including River Road. Paul Pruhdomme, and several posted here-this is the best. Rich tomato flavor-the punch of fragrant peppers-and just right on the heat-make it memorable. I like to make a batch in the afternoon w the exhaust fan off so the whole restaurant smells like this when people come in.