Louisiana Shrimp Creole

[Smoke n Beers]

Most excellent post Panhead John . Thanx for the recipe. That WILL be cooked in this house very soon.

[Panhead John]

Thanks Mr. Beers, I appreciate that!

[Alan Brice]

Thanks PJ, on my list to try!

[Finster]

That looks fantastic John.
By any chance do you know if this would freeze well.
Even 5 pit portions would be more than enough to last awhile (nobody else in the house would eat it).
If it could be frozen well enough, it could be something i could bring for lunch every once in awhile..

[Panhead John]

Thanks Finster ! I’ve never freezed it before, but if you do, I’d not freeze any rice with it, start with fresh rice. I bet it would freeze well in a food saver bag. I actually halved the amount of the recipe last night, since I’m cooking for just me.

[ssennott]

I’m going to have try this, looks great. Thanks for posting it.

[LA Pork Butt]

PJ it looks good and I’ll bet it tastes good. My version is more red and takes fewer ingredients.
1 cup chopped onion
1/2 cup chopped bell pepper
1 teaspoon chopped garlic
1/2 can tomato sauce
1/2 can tomato paste
2 Tablespoons of flour
1/2 teaspoon of salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
1 pound shelled shrimp
1 tablespoon olive oil
Water as necessary

[58limited]

I love Louisiana Cuisine. Another simplistic way to differentiate Cajun versus Creole: Chef Paul Prudhomme basically said Creole is city food and Cajun is country food; meaning affluent versus poor as PJ mentioned in his write up.

[Clawbear57]

PJ that look good. I'm going to have to try this because I love cajun food. You know you almost had me until it came to the plating , then I knew it wasn't yours.

[BourBonQ]

Oooo weee!

[Old Glory]

That's wondermus I guarantee!

[tamidw]

Looks amazing and great write up. I will have to make this soon.