Shrimp Creole from Jubilee: Recipes from Two Centuries of African-American Cooking (page 256) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil, olive oil, or butter for bacon drippings.

  • stef on May 03, 2021

    This was nicely spiced. Looks like a lot of work but really isn't. Dh really liked so will be repeated.

  • Baxter850 on January 27, 2021

    Really liked this version. Not as saucy as most shrimp creoles. Will incorporate the method of boiling the shrimp before adding them to the sauce. I thought the salt and spice were spot on, although if you’re sensitive to spice, you may need to reduce the cayenne.

  • lholtzman on October 16, 2020

    1 cup of canned diced tomatoes in their liquid also works. I did not add the 1/2 tsp salt at the end because it was already pretty salty.

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