Shrimp & Andouille Sausage in a sweet and spicy tomato sauce filled with onions, celery, spices, and more!
It’s been a while since I’ve had homemade cajun style shrimp creole. I absolutely love the stuff. I swear It’s amazing, especially when it’s served with hot steamed rice and cornbread…. LAWD HAVE MERCY!! It’s almost like a shrimp gumbo, but without the roux. It is truly one of my favorite southern dishes. It must be some of your favorite dishes as well, because I’ve been getting a TON of request for it. So in this post, I’m going to show & tell you how I make my homemade Shrimp & Sausage Creole.
My version of shrimp & sausage creole is simple. I don’t use any fancy ingredients. I just use the basic stuff. The only ” fancy” thing about this recipe are the tomatoes that I use. I like to use Heavenly Villagio Marzano Tomatoes, as well as Zima tomatoes. Why? because I LOVE the sweetness of the tomatoes… If you have a different tomato that you’d like to use feel free to use it.
I don’t like my shrimp & sausage creole too spicy. Therefore I use very little red pepper flakes & andouille sausage. However, if you want more heat you can certainly add more!
You’ll find that I don’t use a ton of seasonings in the classic southern dish. The tomatoes that I use add alot of flavor in my opinion. However, this is my preference. Be sure to taste the sauce before adding the sausage & shrimp. If you feel that you need to add more seasonings, feel free to do so!
Watch me make my homemade Shrimp & Sausage Creole
Shrimp & Sausage Creole
- 2 tbsp vegetable oil
- 1 lb jumbo shrimp
- 2 large andouille sausage links chopped
- 1 cup Heavenly Villagio Marzano Tomatoes or your favorite, sliced
- 1 cup Zima Tomatoes or your favorite, sliced
- 1/2 cup chopped celery
- 1 large white onion sliced
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 1 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp thyme leaves
- 1 tsp red pepper flakes
- 3 dashes of hot sauce
- 3-4 dashes of worcestershire sauce
- 2 bay leaves
Add the vegetable oil into a large saucepan, then turn the heat to medium.
Once the oil is nice & hot add in the onions, and cook for 3 minutes.
Next, toss in the celery, and cook for about 3 minutes.
Now add in the sliced tomatoes, and stir.
Let cook until the tomatoes start to cook down, then add in the minced garlic.
Pour in the tomato sauce, and the chicken broth. Stir.
Sprinkle in the salt, pepper, thyme, and red pepper flakes.
Next add in the dashes of hot sauce, and worcestershire sauce.
Stir until everything is combined, then add in the bay leaves.
Turn the heat down to low medium, and let the sauce simmer for about 20-25 minutes.
Add in the andouille sausage, and stir. Let cook for about 10 minutes.
Last but not least toss in the shrimp, stir, and turn the heat off completely.
Let stand for about 10 minutes.
Serve with hot steamed rice, and enjoy!