Shrimp Creole I

We substituted chicken for the shrimp and it was excellent! Very tasty!

WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth.

This was excellent! I usually alter a recipe but I would not do anything to this one. The taste of the creole sauce is deceiving until the shrimp is cooked in. I served it over Uncle Ben's long grain wild rice which was a nice addition (my husband doesn't like white rice). Next time I think I am going to try a dirty rice.

I use this recipe all the time it's great

we added chicken and smoked kielbasa sausage, celery, and a touch of garlic! there were definitely no left-overs!

Yummy! Super easy meal to make!

This was wonderful! My husband is allergic to shrimp so I had to substitute chicken, and it still turned out great.

This recipe was absolutely amazing! I was skeptical because the spice measurement was minimal;but the flavor was outstanding. The only thing I did different was to add a little chili paste for spice and imitation crab meat. Also, some starch to thicken sauce a bit. Don't judge the flavor of the sauce until you add your shrimp. That's when all the flavors come together. Can't wait to make it again.

This is one of THE BEST recipes on this site! It is so quick and simple. My kids and I loved it! So much in fact I prepared it 2 days in a row. The first day exactly as written. The second day with both chicken and shrimp. Thank you for sharing!

Easy and delicious.

I liked this, and give it a five though I changed some things. I used 2 T. each of red and green bell peppers, onion, celery,, and a large garlic clove. Also added about a half cup of diced tomatoes. My shrimp was pre-cooked cocktail shrimp, and not even close to two pounds, so I chopped it into small pieces and added as the stew was finishing...just enough to heat the shrimp. Leftover broth will be soup tomorrow. Yummy!