Shrimp Creole

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Really good! Easy to make. Hubby enjoyed it. Spicy but not too much. Easy to double and make for a large group. Spice up the next potluck you're invited too. :-

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The recipe needs to be doubled and I didn't cook the food in a crock pot. I cooked the sauce first on the stove, added smoked sausage and when the sauce was cooking prepared the shrimp, when was added after several hours of cooking. Refrigerated the food until the evening and reheated at 350 for my dinner group. Everyone enjoyed.

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This recipe was easy, smelled great and tasted great. Will definitely cook again!

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Delicious! It is on the spicy side & since I like spicy it was not a problem but if you are serving it to guests with less heat tolerance, adjust the hot sauce. I also changed it a bit by skipping the olive oil, cooking 3 slices of bacon & then sauteing the vegetables in the rendered grease. I also crumbled the bacon & sprinkled it on the dish just before serving.

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It wasn't as great as I was expecting for having a 5 star rating. I might make it again, but mainly because I enjoyed the smell of it.

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Wow! this was awesome, It was very easy to make and I served it with white rice, My Family and friends loved it. something different to make besides chicken or steak all of the time. you should try it too.

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Absolutely Delicious!! I'll be making this again!

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This was my first time making shrimp creole at home and I really enjoyed it. Thanks Paula!

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Easy and delicious

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This was ok the first day, but was excellent the second day.

After reading other reviews, I made adjustments, adding garlic, chicken, smoked sausage, and a can of Rotel. Also, I made it all in one pot. I enfused the oil with garlic, then sauteed the shrimp in that oil. After removing and refrigerating the shrimp, I sweated the green peppers, celery, and onions in the same oil.

From there I followed the recipe as written except adding the Rotel. Also, I didn't have enough shrimp, so 15 mins before the end, I added some cooked chicken and smoked sausage. At the end, I added the already-cooked shrimp.

It was our weekly cook ahead day, so we had a choice of meals for dinner. The flavors in this recipe needed to mingle, so it went into the fridge overnight and it was great the next day.