Shrimp Creole with Sausage

This Shrimp Creole with Andouille Sausage is a flavor bomb! Plump shrimp and hearty sausage in a great Creole seasoned tomato sauce. If you’re a fan of New Orleans style food like us, this one is going in your rotation!

We love cooking different Creole and Cajun recipes. Our jambalaya soup and grillades and grits are two very popular recipes here on GypsyPlate. 

This shrimp and sausage recipe is another hit. Give it a try, you’re going to love these flavors…

Shrimp Creole

Shrimp Creole is a tomato based shrimp dish that starts with the “holy trinity” of onion, celery and bell pepper. It is simmered to the chef’s desired thickness and gets a generous dose of Creole seasoning. At the end, it’s served with white rice.

In terms of ingredients and flavoring, shrimp Creole is similar to jambalaya, except the rice is served separately. So… maybe you could call it “two pot” jambalaya!

Oftentimes, other meats or seafood are added. Today, we’re bulking up the dish, as well as the flavors, with andouille sausage.

Check out our collection of favorite Shrimp Recipes!

Creole Seasoning

You can buy store bought Creole seasoning, but as many brands are mostly just salt, we recommend making your own. It just takes a few minutes, and you probably already have all the ingredients. Check out my homemade Creole seasoning recipe.

If you do end up using store bought, be aware of the difference between Creole and Cajun. 

Cajun started as a simpler blend, consisting of only a few ingredients like paprika and/or cayenne along with salt and pepper and sometimes oregano.

Creole on the other hand goes beyond this base by adding more oomph with different herbs and other spices.

Verdict: Creole is more complex and invariably adds more flavors, whereas Cajun has more heat.

Main ingredients for Shrimp Creole with Sausage

• Shrimp and sausage – of course.
• “Holy Trinity” – Onions, celery and bell peppers. These form the foundation of Creole and Cajun cuisine.
• Garlic
• Tomato – Diced and paste.
• Chicken stock
• Seasonings – Creole, thyme, bay leaves, black pepper, fresh parsley, worcestershire sauce and hot sauce.

How to make Shrimp Creole with Sausage

You’ll find detailed instructions in the recipe card, here are the basic steps:

First, brown up the sausage in a large skillet or dutch oven, then plate it out.

Sauté the chopped onions, celery and bell pepper. Once they’re softened up, add in garlic and tomato paste. Cook for a couple of minutes.

Add in the crushed tomatoes, stock and seasonings. Simmer until the sauce thickens up, about 10-15 minutes. 

Stir in the shrimp and cooked sausage. Cook till the shrimp are cooked, about 8-10 minutes.

And that’s it! Serve along with some freshly cooked white rice.

Variations

1. The original Shrimp Creole doesn’t have sausage, so of course you could omit that.
2. Try adding other meats or seafood.
3. If you prefer a soupier dish, as some do, add a second cup of stock.
4. For a little different flavor profile, substitute the chicken stock for seafood stock.

Leftovers

You can refrigerate leftover shrimp Creole in an airtight container for 2-3 days. When reheating, you may wish to add in a little extra water.

This can also be frozen in an airtight container. Use within two months for best quality.

So, are you ready to cook up this super flavorful Creole dish tonight? If you love big flavors, this one needs to be in your recipe book. Save or pin this great recipe so you always know where to find it. And please leave a star rating and review when you try it!

And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

Shrimp Creole with Sausage, on our Gypsy Plate… enjoy!

Try these other great shrimp recipes!
Surf and Turf Shrimp and Grits
Shrimp fra Diavolo
Tacos Gobernador
Shrimp de Jonghe
Shrimp Remoulade
Hunan Shrimp
Rasta Pasta

Shrimp Creole with Sausage

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Shrimp Creole with Andouille Sausage is a flavor bomb! Plump shrimp and hearty sausage in a great Creole seasoned tomato sauce. If you’re a fan of New Orleans style food like us, this one is going in your rotation!

Print

Ingredients

• 1.5 Tbsp olive oil
• 1lb andouille sausage, cut into 1/2 inch slices
• 2 Tbsp butter
• 1 medium onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 4-5 garlic cloves, finely chopped
• 2 Tbsp tomato paste
• 1 15oz can diced tomatoes
• 1 cup chicken stock
• 1 Tbsp Louisiana hot sauce
• 1 Tbsp worcestershire sauce
• 1 Tbsp Creole seasoning (see note 1)
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 cup fresh parsley, finely chopped
• Black pepper, to taste
• 1lb shrimp, peeled and deveined

Instructions

1. Start out by heating olive oil in a large skillet or dutch oven over medium high heat. Add sausage slices and cook, stirring occasionally, until they are nicely browned on all sides. Remove from pot and set aside.
2. Add in butter and once melted add onion, celery and bell peppers. Cook until they start to soften up.
3. Add in garlic and tomato paste. Cook for a couple of minutes, stirring frequently.
4. Add diced tomatoes, stock, worcestershire sauce, hot sauce, bay leaves, parsley, Creole seasoning, thyme and pepper. Stir well and simmer until the sauce thickens up, about 10-15 minutes.
5. Stir in shrimp and cooked sausage. Cook until shrimp are cooked, 8-10 minutes.
6. Serve with white rice.

Notes

1. For best flavors, make our easy homemade Creole seasoning.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 448Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 16gCholesterol 217mgSodium 2100mgCarbohydrates 14gFiber 3gSugar 7gProtein 29g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.