Just the right amount of spicy. Easy enough for weeknight cooking. I did add salt which it didnt call for.
Creole Shrimp and Rice
dsimaan Posted: 06/21/13
Sarah1234 Posted: 06/19/13
This was awesome! I used a cajun seasoning, not a creole one (just because that's what I had) - and I subbed spinach for celery because I don't like celery. Served over basmati rice seasoned with saffron - so good! And maybe it was the seasoning I used, but it was not too spicy as some others have mentioned. I did find it needed a bit of salt which I added just before cooking was complete.
LDombeck Posted: 06/11/13
This was very spicy, but really good. So if you aren't into too much spice, I would cut back. I used the Tony Chachere's brand recommended. The portion was also very big.
VTAngie Posted: 05/14/13
This was really quick and easy to make. I did not time it, but easy to do on a weeknight. This was really good! However, I am a spice wimp. I used the Tony Chachere's as directed, this was too spicy for me and the kids. But it was so yummy we ate it anyway. Next time I will make it will less of the creole seasoning. I had the leftovers for lunch today and it was still very good. We are adding this to the Keeper List.
nola0107 Posted: 06/09/13
This didn't have much flavor, but it did have a nice amount of heat. I am used to shrimp creole having a more tomatoey sauce with a lot of rich flavor. I followed the recipe exactly. It looked pretty, but something was just missing. I won't be making this again. There are better recipes out there.
ktleyed Posted: 08/27/13
Not bad not great but it was easy. I think next time I might even add a little more of the Creole seasoning to make it spicier. I had used Emeril's seasoning and I just don't think it was spicy enough. I too also added salt it needed it at the table.
EmilyBellWatson Posted: 11/05/13
Fantastic! I actually added a little more creole seasoning than what the recipe called for. And to make it gluten-free, I used 1/2 tablespoon of cornstarch. Would serve this again for sure!