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Reviewed Shrimp Creole

Oct 4, 2010 in Food Network Community Toolbox on Food Network

This recipe was good, but even when I added more seasoning (thyme, tumeric, and a couple dashes of red wine) it was still a bit bland. So, I seared smoked sausage in a small separate pan then de-glazed the pan with chicken stock and poured it into the creole and it was FANTASTIC! It adds just that hint of flavor it needs! YUM! I used chicken stock...

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