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Louisiana Shrimp Creole

Louisiana Shrimp Creole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 4 oz andouille sausage, sliced into half-moons
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 2 tbsp tomato paste
  • 1 cup low-sodium chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tbsp apple cider vinegar
  • Salt and black pepper
  • Cooked white rice, for serving
  • Sliced green onions and chopped parsley, for garnish

Method
 

  1. Heat the oil in a large pot over medium-high heat. Brown the sausage for about 4 minutes, stirring occasionally.
  2. Lower heat to medium, add onion, bell pepper, and celery, and cook for 6 to 8 minutes until softened.
  3. Stir in garlic, tomato paste, Cajun seasoning, and paprika; cook 1 minute. Add tomatoes, broth, bay leaf, Worcestershire, and hot sauce. Bring to a boil, then simmer covered on low for 25 minutes.
  4. Remove the bay leaf. Add shrimp and cook 3 to 4 minutes until pink and curled.
  5. Turn off heat, stir in vinegar, and season with salt and pepper. Serve over rice with green onions and parsley.

Notes

The sauce can be made a day ahead and stored in the fridge. If you do that, poach the shrimp just before serving so they stay tender. And watch your Cajun seasoning: if it contains salt, taste the sauce before adding any extra.