Thanks Tex !! Darn ... considering it comes via Paula Deen, that's a pretty healthy version. I'm surprised it didn't start off with a big ole stick of butter!
I have seen volumes of shrimp creole recipes and taking it from someone who should know what is authentic and what is not it should have a roux, a light roux made from flour and butter, as the base. I have had some that didn't and enjoyed it just the same so whatever floats your boat is a good recipe.
Paula Dean's Savannah Georgia style of cooking is different from creole or cajun style cooking. Paula was raised in Albany Georgia nowhere close to the coast or Acadia. Her adopted style is much like the Chesapeake Bay area, the dishes are similar but the sauces are lighter and less highly seasoned. Both are good just different.
As for the crockpot or slow cooker. It was once useful for busy working families to use so dinner would be ready when they came home from a long day at work but after a few decades recipes have been adapted that rival those taking some real skill in the kitchen. Soups and stews do very well in crockpots.
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