Creole Shrimp & Sausage
Total TimePrep/Total Time: 30 min.
First of all the rice ... you cannot get fluffy rice with 1:1 liquid. I followed the recipe and sure enough the water was absorbed and the rice was still hard after 15 minutes and trying to burn on the bottom. Rice should be at least 2:1. The shrimp sausage mixture was just okay, very bland even for my husband who's not really into spicy. We ate it for dinner last night and picked all the meat out before tossing the rest of it. Allrecipes' Louisiana Shrimp Creole II by Katrina Berry is our favorite.
So-so. If I ever make it again, I will serve it over brown and wild rice.
Have already made it several times! Very good! I add a little bit more creole seasoning, but very yummy!
Don't shy away from this recipe, it's one of the best. This restaurant quality dinner is sure to please. Way to go Taste of Home test kitchen. I did not change an ingredient and discovered a new trick, if I slightly freeze the shirmp...they peel and clean much faster and easier.