Creole Shrimp and Sausage

I've been on a bit of a kick making recipes that have some sort of tomatoes and peppers, 
which makes sense to me, because I have a bunch of peppers.

 I don't apologize. Every one has been super tasty.

This is actually my take on creole food. Correct or incorrect, I couldn't tell ya. 

All I know is I like it! And it's easy, which makes me like it even more. 

It's a safe bet to say my son likes it too. He doesn't even wait for a plate.

It's spicy, full of flavor and fast to make. Serve it up with some rice, or 
even grits would be really good, along with a big piece of crusty bread.

Linked with Sunflower Super Club: Weekend PotluckRattlebridge Farm: Foodie Friday,
Foodie Friends Friday and Six Sister's Stuff: Strut Your Stuff Saturday

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Creole Shrimp and Sausage

2 tbsp oil, divided use
12 oz. large shrimp, peeled and deveined
1 tsp New Orleans seasoning (Cajun, creole or Old Bay will work)
14 oz. pkg Smoked Turkey Sausage, cut into bite size pieces
1 large onion, chopped
1 red or green pepper, chopped
1 fresno or jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
1 15 oz. can diced tomatoes, chili ready
1 tbsp tomato paste
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/4 tsp celery seed
1 tbsp Frank’s hot sauce
Salt and Pepper
Fresh chopped parsley

Heat up 1 tbsp olive oil in a large skillet over medium heat.

Place shrimp and New Orleans/Creole seasoning in a medium size bowl; stir to combine. Add the shrimp to the heated skillet and cook for 1 1/2 - 2 minutes on each size. Remove to a plate and reserve.

Add another 1 1/2 tsp oil and sausage. Brown on both sides and remove to the plate holding the shrimp.

To the same skillet, add remaining oil and sauté onion and peppers until they start to soften. Add garlic, stir and cook 2-3 minutes more. Add the flour and cook 1 minute, stirring continuously.

Stir in broth, scraping bottom of the skillet to get up any brown bits. Add tomatoes and tomato paste, along with remaining ingredients. Bring to a boil; reduce heat and simmer 5 minutes. Add reserved shrimp and sausage and simmer an additional 5-10 minutes. Taste for seasoning and add salt and/or pepper if needed.

Serve over rice or grits with additional Frank’s hot sauce and parsley.

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