Shrimp Creole

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Made this two days ago: I loved it, rest of family liked it enough for me to make it again.
"ESSENCE" soooooo good I mixed up a batch and stored it in a 1 quart plastic container (only made 1/2 quart so it wouold't age out or go stale on me.
Thanks : and A good BAMM to you too!

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mike, ironton, ohio

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The best shrimp creole I've had outside of New Orleans, and maybe inside it too! A new tailgating favorite with the whole gang.

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My grandmother made the best Shrimp Creole and Emeril's recipe comes close to hers. I usually make 2 -3 quarts of creole sauce (without the shrimpand freeze it. The flavors tend to intensify when it is frozen for awhile. You can add other fish to the sauce as long as it is firm. I like to add a combination of shrimp, halibut, and bay scallops.

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This recipe is both easy and delicious. Everyone who has eaten this recipe just loves it. All you need is a salad and bread...great!

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Our family loves this recipe. We also substite one large can of petite diced tomatoes for the regular.

Very easy, very good

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I also used canned tomatoes. Very easy and my family loved it.

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I read the reviews before making this and used diced canned tomatoes instead of fresh. I also added turkey kelbasa and okra in place of celery. It was my first time cooking okra, I wasnt a big fan of how gooey it was and the texture, next time I'll stick with the celery. But it still turned out very good. Make sure to get good quality shrimp, if it smells really fishy its probably not good, and that makes a huge difference in the taste. No one likes fishy shrimp, yuck!

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I used already diced celery and three color peppers instead of just green. This is probably the best recipe i have tried from food network.

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This had common ingredients and was very easy to make. Instead of using plain water, I boiled the shrimp shells in water and used a cup of that, instead. I will definately make this again! Accolades to Emeril!