Shrimp Creole from Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker

Where’s the full recipe - why can I only see the ingredients?

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

  • Aggie92 on February 05, 2015

    Really good basic Creole. Made a few changes...used catfish instead of shrimp (I hate farm-raised shrimp and that is about all you can find in Wyoming), 2 cans of diced tomatoes instead of fresh, olive oil instead of butter (and reduced amount in half), and added 2 tsp of Penzeys Cajun seasoning. Served over rice. The only problem was the cooking time was not long enough to cook the vegetables. I simmered the Creole (before adding the fish) for 30 minutes and it could have used another 10-15 minutes, but family was getting restless and hovering ;-)

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