Shrimp Creole
Shrimp Creole
Saucy tomato tender shrimp combined with slightly spicy Johnsonville® Andouille Rope Sausage along with some veggies and fluffy long grain rice makes a hearty classic meal.


Ingredients
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1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into bias-slice pieces
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1/2
cup butter
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1-1/2
cups chopped onion
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1
cup chopped green bell pepper
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3/4
cup chopped celery
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8
cloves garlic, chopped
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2
teaspoons kosher salt
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1/8
teaspoon cayenne pepper
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3
tablespoons Creole or Cajun seasoning, divided
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2
bay leaves
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1
can (28 ounces) crushed tomatoes
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1
teaspoon Worcestershire sauce
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2
teaspoons hot sauce
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4
tablespoons water
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2
tablespoons flour
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2
pounds (16/20 count per pound) uncooked shrimp, headless, peeled and deveined
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4-1/2
cups cooked long grain converted rice, for serving
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1/3
cup chopped green onions
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1/4
cup chopped Italian parsley
REVIEWS
Directions
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In a large saucepan, cook and stir sausage and onion in butter over medium heat for about 4 minutes. Add bell pepper and celery, cook and stir until tender; 3 minutes.
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Add garlic, cook and stir until fragrant; about 1 minute.
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Add salt, cayenne pepper and 2 tablespoons Creole or Cajun seasoning, bay leaves, tomatoes, Worcestershire and hot sauce. Stir thoroughly; heat to a boil.
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In a small bowl, combine water with flour; stirring to remove lumps of flour. Add flour mixture to sausage mixture; stirring to combine and thicken mixture. Reduce heat and simmer uncovered for about 10 minutes.
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Season shrimp with remaining seasoning. Add shrimp to pan, stir to combine and bring to a boil. Reduce heat, cover and cook until shrimp are pink; about 5 minutes.
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Serve with rice. Garnish with green onions and parsley.