I make up several batches of my creole sauce each summer when my tomatoes are in and freeze them. I simply added peeled and de-veined shrimp along with some smoked sausage given to me by a deer hunting friend. It took a total of about 30 minutes. I saved two more dishes over rice for Saturday and Monday nights.

Dam Bill, that looks great!

Looks mouth-watering good! What's your recipe for the creole sauce?

The creole trilogy (celery, onion, bell pepper) stewed with tomatoes, and seasoned with cayenne, with a little store bought roux. It's really quick and simple. I chill it and then freeze it in 5 cup batches.

Dang Bill, can I hang out with you?

Awesome I'm gonna try this. Thank you

This made me think of a spicy Cajun shrimp Alfredo that I make. I may have to make it this evening.

How thick is the creole supposed to be? Like tomato soup or more like country style gravy?

I'd say closer to the tomato soup.

Just picked up a bag of frozen shrimp at Sam's, and three quarts of heavy cream. Shrimp creole using mama's recipe and strawberry ice cream this weekend!

You could make it using stewed tomatoes cayenne and store bought roux.

That looks great.

I make my creole just like my gumbo but add stewed tomatoes and some tomato sauce. Good stuff.

Have a cajun 2nd cousin thats a retired shrimp boat captain. He makes his roux with bacon grease, not the usual veggie oil or butter. I copied his gumbo and have been told by many different people its one of the best they have ever tasted. Dont know if its the bacon grease roux or what but i love it.