Shrimp Creole
Food & Wine Magazine, Sept 2018, p.30
4.5 stars
This Emeril Lagasse recipe was named one of Food & Wine Magazine's 40 best recipes (ever) in 2018. The ONLY reason why I didn't rate this 5 stars is because of the level of heat. When I think something is hot, it is HOT!!!! Perhaps I didn't measure the spices correctly because I made one-sixteenth of the creole seafood seasoning and was trying to do the calculations in my head. Our mouths were burning while eating this delicious dish. We'll be more careful to measure out the spices next time!
Tips
- Substituted the shrimp with andouille sausage (sauteed it separately with no seasoning)
- Remember to remove the bay leaves!
- Served with rice
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