I'm looking for a good example of Shrimp Creole. Any restaurant recommendations in the New Orleans area?
I'm just trying to get a feel for what it tastes like compared with a regular red gravy. Some people say it has a sweet tangy side to it with some spice. I'd like to come up with my own version one of these days using my normal garlicky red gravy.
By germyw
on Nov 23, 2009 08:31 AM
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Get teh New Orleans Junior League Plantation Cookbook..it has a great one.
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The recipe in Leon Soniat's La Bouche Creole is also very good, but I substitute fresh chopped tomato for the tomato sauce in the original recipe. Here's a Google Books link to the recipe: http://books.google.com/books?id=RQfu...
I think of shrimp creole as lighter, thinner, and less cooked down than a red gravy. It has bell pepper and a "brighter" flavor.
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You're right about Leon..and he was such a great guy that it is always worth remembering him by cooking his stuff
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I have found that shrimp creole in restaurants is hard to find. I thought Liuzza By The Track had it but after looking at the on line menu I don't see it. Vig Roux on the northshore's is good but that is kinda far. I'd love someone to suggest a place closer to where I work in the Warehouse Dist, CBD or Quarter where I can find it. Shrimp in plain red gravy is not shrimp creole.
This is a very good recipe: http://www.nolacuisine.com/2008/04/13...
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Wow, thanks for the tips everyone. I'm going to have to try this out soon. Louisiana shrimp seem to pretty cheap right now so I'll strike while the iron's hot. After Thanksgiving of course.
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