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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.

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

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

Find it online: https://thefamilycooking.com/shrimp-creole-with-sausage/