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
Ingredients
- 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
Instructions
- 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!
I’m definitely making the shrimp n sausage creole on Tuesday (12 September), I have made many of your recipes, I will give you feedback, keep up the good work, xoxoxo. Ty Rosie.
Thanks John! I appreciate you trying my recipes! XOXO
Rosie, I made the creole today, let me tell you it was the bomb, I had two bowls and enough for lunch tomorrow, I had to heat it up after the shrimp as it was not warm enough for me, no problem, thank you for the recipe. Keep up the good work, my wife love it too. Adios
Hi John! See – I told y’all, it was BOMB!! LOL!! So glad that you and the wife liked the recipe!
Ur amazing n I’m so grateful for you sharing ur gifts from God with me n everyone else!! THANK YOU SOOOON MUCH! Also, can’t wait to make Shrimp Creole!!
Many blessings always -all ways! 🙂
Kathleen
Thanks so much Kathleen!! I hope that you give it a try soon! XOXO
Rosie, I love that this recipe is so simple and easy to make. Love all the ingredients you use….hopefully I can find the tomatoes you use. Pinned. Thanks for sharing.
Hi Mary! If you can find the tomatoes that I used, feel free to use your favorite tomatoes. XOXO
I made this last night and there are no leftovers. This is quick, easy, flavorful, and economical. Definitely will include in my meal planning rotation. Another keeper Rosie 🙂 Now off to prepare your BBQ turkey wings (again, another keeper, if you haven’t tried those yet folks put them on your to do list immediately). Appreciate you Rosie!
Hi Lisa! So glad that you liked the recipe! It’s definitely on of my favorites. 🙂
I made this I believe last week. It was so delicious! It had the right spice in it too. The only thing I didn’t like was the shrimp I used. I used pre-cooked shrimp instead of the fresh market shrimp but I know next time. Other than that it was so delicious. I’ll be making it again later on in the week.
Hi Bianca! I’m glad that you liked my recipe! XOXO
Lady Please!!!!!!!that was so good
Thank You for sharing
Made this twice already absolutely delicious
Is there any way to make this without the tomatoes. I’m allergic.
Sure hun. Leave them out. 🙂
This recipe was awesome!! I used kielbasa, some spicy tomato paste and some chipotle pepper flakes. my guests and i loved it! Thank you for sharing!
Glad that you liked the recipe!
Looks so good! I’m making this tonight. I have a bounty of fresh tomatoes in my back yard.
Awesome! Enjoy!
I made this a month ago. Shrimp was on sale a few days ago and I told myself I am making this again. Spent 30 minutes trying to find you again and I was so happy to rediscover this! I grew up in Louisiana and this is so legit!
I follow you on FB, I absolutely love your recipes.. they are simple, easy to make and so darn good.
Thanks so much for following me!! XOXO
Loved your recipe! Used what I had on hand, neighbor’s fresh tomatoes and bell peppers as well as onions, celery and garlic, a can of rotel tomatoes with green chiles (eliminated the red pepper flakes) and used a stove top pressure cooker to expedite the simmer. I love your photo contrast of white rice to the bright shrimp and sausage creole but I used brown rice (trying to eat a tad healthier) and it was sooooo delicious. Thanks for the post