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
-
1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into bias-slice pieces
-
1/2
cup butter
-
1-1/2
cups chopped onion
-
1
cup chopped green bell pepper
-
3/4
cup chopped celery
-
8
cloves garlic, chopped
-
2
teaspoons kosher salt
-
1/8
teaspoon cayenne pepper
-
3
tablespoons Creole or Cajun seasoning, divided
-
2
bay leaves
-
1
can (28 ounces) crushed tomatoes
-
1
teaspoon Worcestershire sauce
-
2
teaspoons hot sauce
-
4
tablespoons water
-
2
tablespoons flour
-
2
pounds (16/20 count per pound) uncooked shrimp, headless, peeled and deveined
-
4-1/2
cups cooked long grain converted rice, for serving
-
1/3
cup chopped green onions
-
1/4
cup chopped Italian parsley
REVIEWS
Directions
-
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.
-
Add garlic, cook and stir until fragrant; about 1 minute.
-
Add salt, cayenne pepper and 2 tablespoons Creole or Cajun seasoning, bay leaves, tomatoes, Worcestershire and hot sauce. Stir thoroughly; heat to a boil.
-
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.
-
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.
-
Serve with rice. Garnish with green onions and parsley.