Shrimp Creole with Sausage

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.
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