Shrimp Creole
Embark on a flavorful journey to Louisiana with our Shrimp Creole recipe, showcasing plump shrimp nestled in a luscious tomato-based sauce infused with aromatic spices. This beloved Cajun dish harmonizes the essence of cultural heritage with its rich blend of savory, tangy, and subtly spicy flavors.
Ingredients
- 12 oz Shrimp
- 6.5 oz Andouille Sausage
- ⅓ cup Diced Onion
- ⅓ cup Diced Bell Pepper
- ⅓ cup Diced Celery
- 1 tbsp Minced Garlic
- 2 tbsp Worcestershire Sauce
- 2 cups Chicken Broth
- 6 oz Tomato Paste
- 14.5 oz Diced Tomatoes
Seasonings
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Cayenne Pepper Don't use if you don't like spicy food.
- 2 tsp Creole Seasoning
- 1 tbsp Italian Seasoning
- ½ tsp Black Pepper
Instructions
- First, you will want to peel and de-vein your shrimp and set them aside for later.
- Next, prep all of your vegetables including onion, bell pepper, and celery. Also, slice your andouille sausage into bite sized semi-circles.
- In a large pan, brown your andouille sausage and then remove them from the pan. Sauté your vegetables and garlic in the juices from the sausage to grab all of that flavor.
- Once the vegetables have cooked down a little bit, add in your tomato paste and diced tomatoes. Stir until everything is well combined.
- Season your mixture with all of the seasonings listed in the ingredient list. Then, pour in your chicken broth and Worcestershire sauce. Mix everything together until it is combined well.
- Bring the mixture to a low boil, then cover, reduce the heat to low, and let it simmer for at least 20 - 30 minutes.
- Season your shrimp with just a little bit of the same seasonings that you used in the sauce.
- Once your sauce is almost done simmering, add your seasoned shrimp and andouille sausage back into the pan with the sauce. Continue to cook until your shrimp become that pretty pink color.
- Once your shrimp is done cooking, serve it up and enjoy!