Shrimp & Sausage Creole
This Shrimp and Sausage Creole is sweet, spicy and savory. Serve with rice and cornbread for a heavenly meal!
Servings 4
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
- First, start by sautéing the veggies – onion, celery, and garlic – in a deep, large skillet or pot with some vegetable oil. Cook the veggies until they’re soft and translucent.2 tbsp vegetable oil, 1/2 cup chopped celery, 3 cloves garlic, 1 large white onion
- Next, add the tomatoes and let those cook down until tender – about 10 to 15 minutes over medium heat.1 cup Zima Tomatoes, 1 cup Heavenly Villagio Marzano Tomatoes
- Once the tomatoes cook down, add the tomato sauce and chicken broth. Stir to combine.1/4 cup tomato sauce, 1 1/2 cup chicken broth
- Next, add your seasonings, hot sauce, and Worcestershire sauce. Turn the heat down to medium-low and let the creole sauce simmer for 20 to 25 minutes until it begins to thicken up.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 your sliced andouille sausage and continue to let the dish simmer for about 10 minutes.2 large andouille sausage links
- Turn off the heat completely, then add your shrimp. Give everything a good stir, and let the pot sit for another 10 minutes or so (the shrimp will cook with the residual heat, and you’ll avoid over cooking them!).1 lb jumbo shrimp
- Dish up, serve with fluffy white rice, and dig in!
- 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!