General Question

Yellowdog's avatar

Crossing Culinary Boundaries (Cajun/Creole and Italian): Can the "sauce" of Shrimp Creole be used as a topping for Spaghetti ?

Asked by Yellowdog (11166points) February 13th, 2017

Its been a while since I had Shrimp Creole. But I loved it, and the city of New Orleans and the Gulf Coast when I was 10–14 years old. And it has been a long time since I had Shrimp Creole (but loved it) and I really don’t remember what it tastes like.

For Valentines day, I thought about cooking a nice but relatively inexpensive Spaghetti / Italian dinner for my GF—and indeed, I think Italian is an excellent midwinter choice (and can be very romantic). However, the vibe of Mardi Gras also grabs me this time of year so I thought Shrimp Creole . Indeed, the ingredients of Shrimp Creole (and recipes) are MUCH more accessible and affordable than they were when I was a kid.

My question is, would Shrimp Creole (without the rice, of course) make a good Spaghetti Sauce—or should I stick with rice for Shrimp Creole?

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11 Answers

Lightlyseared's avatar

Yes. I imagine it would go very well.

Patty_Melt's avatar

It wouldn’t work for me, but adaptations are always a personal choice.
I would be reluctant to try an adaptation for the first time on a special occasion. If it doesn’t work, more than a meal would be spoiled. It should be tried ahead of time, then if tweaks are desired, you can work with it further before giving it a debut.

BellaB's avatar

You absolutely can. If you google shrimp creole pasta, you will see there are many recipes for it.

Creole sauce is the base. In your case you want to use shrimp with it and serve it on pasta. It’s a very normal combo. As long as you’ve got all the ingredients for the Creole sauce, the whole thing is quite simple. I’ve used a Creole sauce on top of burgers. It’s tasty stuff.

Fairly long list of ingredients but nothing unusual. I switch out red/orange for green peppers as I’m part of the “hate green peppers” brigade.

I’d recommend making a full recipe of the sauce as it makes all kinds of things delicious.

BellaB's avatar

Pasta does not = Italian. Many/most cultures have some type of pasta/noodle.

Yellowdog's avatar

I had spaghetti last night after posting this question—may try something lighter, like Ramen noodles. Ah, I’ll just take the advice and go with rice until I have time to experiment.

MrGrimm888's avatar

I wouldn’t try it on a special occasion. Just in case. You wouldn’t want to go into a battle with an untested weapon…

BellaB's avatar

@Yellowdog , if you’re switching to a lighter weight noodle, at least use good quality noodles. Air-dried, not fried.

jca's avatar

Try it with Angel Hair pasta (the thin spaghetti). It sounds good to me!

Yellowdog's avatar

Rice would’ve been better—(the meal is over now)—but to anyone reading this, use only very light, thin or air dried noodles.

As with some Chinese food, the “good stuff” is tempered by the rice—and heavy noodles or pasta is too “bulky” to compliment the sauce the way rice does.

Ramen worked but I threw most of it out. The shrimp and sauce is the cuisine. The rice just tempers it, and pasta may be a bit much. Ramen was okay, but to anyone reading this. I wish I’d just used rice.

Yellowdog's avatar

Also, folks—is Cajun / Creole always this SALTY?

I like salt, too—but most Cajun / Creole mixes and sauces are so salty they areb’t palatable

BellaB's avatar

What kind of ramen noodles did you use?

Almost every recipe (for anything) is too salty for me so I regularly take down the salt in recipes by about 90% to start with.

Rice soaks up sauce. There are some pastas that work better for holding sauce than others – that is one of the reasons behind the different shapes. Some are holders, some are not.

here are a couple of ‘cheat’ sheets for picking the right noodle shape

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