Shrimp Creole with Sausage

Why You’ll Love This Recipe

This Shrimp Creole with Sausage recipe delivers big flavor with minimal effort. The rich tomato gravy, paired with tender shrimp and the smoky depth of sausage, creates a satisfying dish that’s perfect for both casual weeknights and special occasions. It’s a great way to bring the warmth of Southern hospitality to your table, all in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined
• Andouille sausage, sliced
• Onion, chopped
• Green bell pepper, chopped
• Celery, chopped
• Garlic, minced
• Diced tomatoes (canned or fresh)
• Tomato paste
• Chicken broth or seafood stock
• Worcestershire sauce
• Hot sauce (optional)
• Creole seasoning
• Olive oil or butter
• Bay leaf
• Salt
• Black pepper
• Fresh parsley (for garnish)
• Cooked white rice (for serving)

Directions

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
2. In the same skillet, sauté the onion, bell pepper, and celery (the “holy trinity”) until soft.
3. Add garlic and cook for another minute until fragrant.
4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Add diced tomatoes, broth, Worcestershire sauce, bay leaf, Creole seasoning, and a few dashes of hot sauce (if using).
6. Return sausage to the pan and bring the mixture to a simmer. Let it cook uncovered for about 15–20 minutes, allowing the sauce to thicken.
7. Add the shrimp and cook for 4–5 minutes, or until they turn pink and are just cooked through.
8. Taste and adjust seasoning with salt and pepper.
9. Serve hot over a bed of white rice and garnish with chopped parsley.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Seafood medley: Add scallops, crab meat, or crawfish along with the shrimp.
• Extra spicy: Use hot smoked sausage or add cayenne pepper to the sauce.
• Vegetable-loaded: Add okra, zucchini, or diced carrots for extra texture and nutrition.
• Low-carb version: Serve over cauliflower rice instead of white rice.
• Slow cooker method: Cook sausage, vegetables, and sauce on low for 4 hours, then add shrimp in the last 20 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed. Avoid overcooking the shrimp during reheating to prevent toughness.

To freeze, cool the sauce and sausage mixture (without shrimp) completely, then freeze for up to 2 months. Add freshly cooked shrimp when reheating for the best texture.

FAQs

What type of sausage works best in Shrimp Creole?

Andouille sausage is traditional, but any smoked sausage with a bit of spice will work well.

Can I use frozen shrimp?

Yes, just be sure to thaw and pat them dry before cooking.

How spicy is this dish?

The spice level is moderate, but you can adjust it easily by changing the amount of hot sauce or Creole seasoning.

Can I make this ahead of time?

Yes, you can prepare the sauce and sausage ahead and add the shrimp just before serving to keep them tender.

Is Shrimp Creole the same as jambalaya?

No, jambalaya is a rice dish cooked with the meat and broth, while Shrimp Creole is served over rice with a tomato-based sauce.

What sides go well with this dish?

White rice is traditional, but you can also serve it with cornbread, collard greens, or a simple salad.

Can I make it without sausage?

Yes, you can skip the sausage and still have a flavorful shrimp Creole.

How do I thicken the sauce if it’s too thin?

Simmer it longer uncovered, or stir in a small amount of tomato paste.

Can I use pre-cooked shrimp?

It’s not ideal, as they can become rubbery when reheated. Use raw shrimp for best results.

Is this dish gluten-free?

Yes, if all your ingredients (especially sausage and broth) are certified gluten-free.

Conclusion

Shrimp Creole with Sausage is a deeply satisfying dish that brings together bold flavors, juicy shrimp, and the smoky richness of sausage in one comforting, crowd-pleasing meal. Whether you’re new to Creole cuisine or already love Southern cooking, this recipe is a must-try. It’s fast, flavorful, and full of heart—perfect for both everyday dinners and festive gatherings.

Shrimp Creole with Sausage

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Shrimp Creole with Sausage is a Louisiana classic made with juicy shrimp, smoky andouille sausage, and a bold tomato-based sauce spiced with Creole seasoning. Served over rice, it’s a comforting Southern meal full of flavor and heart.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Creole

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz andouille sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup chicken broth or seafood stock
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1–2 tsp Creole seasoning
• Hot sauce (optional, to taste)
• 2 tbsp olive oil or butter
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

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Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Brown sliced sausage, then remove and set aside.
2. Sauté onion, bell pepper, and celery until softened. Add garlic and cook for 1 minute.
3. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
4. Add diced tomatoes, broth, Worcestershire, bay leaf, Creole seasoning, and optional hot sauce. Stir well.
5. Return sausage to the pan and simmer uncovered for 15–20 minutes until sauce thickens.
6. Add shrimp and cook 4–5 minutes until pink and cooked through.
7. Season with salt and pepper to taste. Remove bay leaf.
8. Serve hot over white rice, garnished with fresh parsley.

Notes

• For the best texture, add shrimp at the very end to avoid overcooking.
• Simmer longer if you prefer a thicker sauce.
• Use raw shrimp instead of pre-cooked for better flavor and tenderness.

Nutrition

• Serving Size: 1 portion with rice
• Calories: 420
• Sugar: 6g
• Sodium: 1120mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 215mg