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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8158112" data-attributes="member: 19675">Been thinking about my creole.  I’m sure the ingredients played a big role in the differences.For example, I added 2 containers of freshly sliced San Marzanos to the canned diced tomatoes.  That’s new in all ways, and probably the biggest difference.  I’ve only had access to fresh SMs for a couple years, and I don’t recall using fresh tomatoes in the dish before.  I used a different white wine, one that wasn’t as dry as I usually use.  I was actually concerned that it might be too sweet, but the sauce was nicely balanced.I used larger shrimp than in the past, a trend in much of my cooking because of the way they interact with sauces.  Some were almost the thickness of my index finger.  And these were “EZ Peel” style- the tail and shell were still on, but they were split and deveined.  That meant the sauce benefited from the flavors in the shell without being too much of a headache for the diner.My roux was between dark caramel and milk chocolate in color, which is darker than I usually use for this dish.And finally, my chicken stock was essentially just the drippings from making my dog’s food.  She’s on a low-fat diet, so I’m buying boneless, skinless chicken breasts* and roasting them.  The drippings from 10lbs of those was perfect for this.* at $0.92/lb, it’s a lot cheaper than the specialty dog food prescribed by the vet, and is-according to him- perfectly fine for her.</blockquote>

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