Posted By: bill oxner
Shrimp creole - 04/10/15 02:21 PM
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.