Best Creole Shrimp Sausage Recipes

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CREOLE PASTA WITH SAUSAGE AND SHRIMP



Creole Pasta with Sausage and Shrimp image

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

CREOLE SHRIMP & SAUSAGE



Creole Shrimp & Sausage image

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Steps:

  • In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA



Creole Shrimp, Chicken and Sausage Pasta image

Make and share this Creole Shrimp, Chicken and Sausage Pasta recipe from Food.com.

Provided by Ms_Misty57

Categories     Lunch/Snacks

Time 50m

Yield 2 cups, 5 serving(s)

Number Of Ingredients 14

1 lb cooked fettuccine
3 tablespoons olive oil
1 lb peeled deveined raw large shrimp
1 lb chicken thigh, cut into bite sized oieces
7 teaspoons creole seasoning
1 lb andouille sausage
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 tablespoon minced garlic
1/2 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup grated parmesan cheese

Steps:

  • Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
  • Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
  • Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
  • Add the garlic to the pan and saute for 30 seconds.
  • Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
  • Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
  • Add the heavy cream to the pan and cook an additional 2 minutes.
  • Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Nutrition Facts : Calories 912.6, Fat 61.6, SaturatedFat 21.6, Cholesterol 311.2, Sodium 1882.5, Carbohydrate 32.5, Fiber 1.9, Sugar 2.7, Protein 55

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP



Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp image

Number Of Ingredients 18

14 ounces peeled whole tomatoes
1 1/2 cups chicken stock
1/2 pound chicken
1/2 tablespoon canola oil
1/2 pound cooked cajun or creole sausage
1/2 medium yellow onion, diced`
1 green bell pepper, diced
2 celery ribs, diced
2 cloves garlic, minced
1/2 teaspoon tomato paste
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 dash cayenne
1 dash garlic powder
2 bay leaves
1/2 pound shrimp, peeled and deveined
3 scallions, sliced

Steps:

  • Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  • Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  • Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  • Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  • Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  • Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

CREOLE SHRIMP AND SAUSAGE STEW



Creole Shrimp and Sausage Stew image

I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.

Provided by tammarie

Categories     Stew

Time 20m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 cup green bell pepper, chopped
1 cup smoked sausage, sliced thin
1 teaspoon garlic, minced
3/4 cup chicken broth
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
8 ounces medium shrimp, peeled and deveined
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons parsley, chopped

Steps:

  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
  • Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
  • Add broth and tomatoes; bring to a boil.
  • Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
  • Sprinkle with parsley.

Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE



Andouille Sausage and Shrimp With Creole Mustard Sauce image

Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.

Provided by Karen in MA

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb uncooked peeled deveined large shrimp
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
2 tablespoons vegetable oil, divided
1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch wide strips
1 tablespoon chopped fresh thyme
1 cup low sodium chicken broth
3 tablespoons creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar

Steps:

  • Toss shrimp with Creole seasoning in medium bowl to coat.
  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
  • Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
  • Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
  • Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
  • Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
  • Season with salt and pepper.

Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD



Commander's Shrimp & Andouille Sausage With Creole Mustard image

This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.

Provided by breezermom

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
12 ounces medium shrimp, shelled and deveined
4 tablespoons scallions, thin sliced
1/2 cup sliced mushrooms
1 teaspoon garlic, finely chopped
1/4 cup white wine
2 cups heavy cream
1 1/2 tablespoons creole mustard
1 teaspoon Worcestershire sauce
salt
pepper

Steps:

  • Heat a heavy skillet and saute sausage. Drain off fat and discard.
  • Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
  • Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
  • Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO



Creole-Style Shrimp and Sausage Gumbo image

Make and share this Creole-Style Shrimp and Sausage Gumbo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gumbo

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs small shrimp, shells removed and reserved
1 cup bottled clam juice
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour, preferably bleached
2 onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 celery rib, chopped fine
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut into 1/4-inch slices (andouille or kielbasa)
1/2 cup minced fresh parsley
4 scallions, sliced thin
pepper

Steps:

  • Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
  • Decrease heat to med-low and simmer for 20 minutes.
  • Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
  • Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
  • Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
  • Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
  • Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
  • Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
  • Stir in the remaining stock.
  • Increase the heat to high and bring to a boil.
  • Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
  • Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
  • Stir in the shrimp and simmer until cooked through, about 5 minutes.
  • Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
  • Remove the bay leaves and serve immediately.

Nutrition Facts : Calories 408.9, Fat 30.8, SaturatedFat 7.2, Cholesterol 143, Sodium 1321, Carbohydrate 12.2, Fiber 1.5, Sugar 2.7, Protein 20.2

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE



Andouille Sausage and Shrimp with Creole Mustard Sauce image

Categories     Herb     Mustard     Onion     Pork     Sauté     Quick & Easy     Low Cal     Mardi Gras     Sausage     Shrimp     Bell Pepper     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 pound uncooked peeled deveined large shrimp
1 tablespoon Creole or Cajun seasoning*
2 tablespoons vegetable oil, divided
1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch-wide strips
1 tablespoon chopped fresh thyme
1 cup low-salt chicken broth
5 tablespoons Creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar
*Available in the spice section of most supermarkets.

Steps:

  • Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

CREOLE SHRIMP AND SAUSAGE



Creole Shrimp and Sausage image

I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!

Provided by PSU Lioness

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 (5 1/3 ounce) bag success 10 minute boil-in-bag whole grain brown rice
2 sweet Italian sausage links, casings removed
2 hot Italian sausage links, casings removed
1 lb baby shrimp, thawed and cooked (if necessary. They're usually precooked.)
2 teaspoons creole seasoning (divided. I prefer Tony Chachare's)
1 1/2 teaspoons garlic, minced
1 small sweet red pepper, seeded and chopped
1 small orange sweet bell pepper, seeded and chopped
1 small green sweet pepper, seeded and chopped
1 small sweet onion, chopped
1/2 cup carrot, shredded
4 green onions, thinly sliced (tops only) or 1 tablespoon dried green onion
1/2 teaspoon dried dill
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 teaspoons olive oil
2 (14 1/2 ounce) cans petite diced tomatoes, no salt added, lightly drained (Del Monte makes them)
1/2 cup white wine

Steps:

  • Begin by cooking rice according to package directions.
  • While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
  • While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
  • Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
  • In the sausage pan, add garlic. Saute 30 seconds.
  • Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
  • Add olive oil and saute another 5 minutes until almost tender.
  • Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
  • Stir in sausage. Allow to simmer, uncovered for 20 minutes.
  • If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
  • Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
  • Serve over rice.

Nutrition Facts : Calories 448, Fat 19, SaturatedFat 5.9, Cholesterol 191, Sodium 1403.8, Carbohydrate 33.4, Fiber 3.9, Sugar 6.6, Protein 31.7

CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO



Creole Sausage, Shrimp, and Oyster Gumbo image

Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today's taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won't be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it's necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.

Yield serves 4

Number Of Ingredients 18

1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 yellow or white onion, coarsely chopped
2 ribs celery, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1 bay leaf, crumbled
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 cup coarsely chopped canned plum tomatoes, with juice
5 cups chicken broth (page 5)
1 pound Creole Sausage (page 20), formed into 1-inch balls
18 medium-size shrimp, preferably in the shell, deveined if necessary
12 shucked oysters, with liquor
Corn bread for serving (see Skillet Tamale Pie with Mexican Beef Sausage in jalapeño and Cheese Corn Bread Crust, page 67; made without the sausage)

Steps:

  • In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
  • Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
  • While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
  • When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
  • Serve right away, accompanied with the corn bread.

SPICY GRILLED SHRIMP AND SAUSAGE SKEWERS W/CREOLE MUSTARD DIPPIN



Spicy Grilled Shrimp and Sausage Skewers W/Creole Mustard Dippin image

Make and share this Spicy Grilled Shrimp and Sausage Skewers W/Creole Mustard Dippin recipe from Food.com.

Provided by Sharon the Rocket

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup creole mustard or 1/3 cup stone ground mustard
1 tablespoon orange marmalade
1 teaspoon Tabasco sauce
2 bunches green onions
1 lb large shrimp, peeled and deveined
1 lb andouille sausage
2 tablespoons Tabasco sauce

Steps:

  • To prepare sauce: Combine mustard, orange marmalade and Tabasco sauce in small bowl. Set aside.
  • To prepare skewers: Cover bamboo skewers with water; soak for at least 30 minutes.
  • Preheat grill or broiler.
  • Trip tops and white bottoms from green onions. Blanch green onions in boiling water for 30 seconds.
  • Drain skewers. Thread 2 shrimp and 1 sausage slice onto each skewer, twisting a strip of green onion around each skewer. Brush shrimp with Tabasco sauce.
  • Cook skewers 5 to 8 minutes or until shrimp are cooked through, turning once. Serve with sauce.

Nutrition Facts : Calories 371.4, Fat 22.5, SaturatedFat 7.5, Cholesterol 158.3, Sodium 1223.8, Carbohydrate 10.2, Fiber 1.6, Sugar 4, Protein 31.2

CREOLE SHRIMP AND SAUSAGE STEW



CREOLE SHRIMP AND SAUSAGE STEW image

Number Of Ingredients 9

2 teaspoons olive oil $
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
3/4 cup fat-free, lower-sodium chicken broth $
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel) $
8 ounces peeled and deveined medium shrimp $
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

  • 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

CREOLE SHRIMP SAUSAGE STEW



CREOLE SHRIMP SAUSAGE STEW image

Categories     Soup/Stew     turkey     Dinner

Yield 4 1 cup servings

Number Of Ingredients 9

2 tsp Olive Oil
1 cup chopped green bell peppers
1 cup thinly sliced turkey sausage like andouille(6oz)
1 tsp minced garlic
3/4 cup less-sodium chicken broth
1 (10 oz) can diced tomato and green chilies, undrained (like Rotel)
8oz peeled and deveined med. shrimp
1 (15oz) can kidney beans, rinsed and drained
2 Tbs chopped fresh parsley

Steps:

  • 1. Heat oil in a large saucepan over medium-high heat; saute bell peppers, garlic and sausage, stiring occasionally, about 3 minutes or until peppers are tender. 2. Add broth and tomatoes; bring to a boil. 3. Add shrimp and beans, cover and reduce heat ans simmer for 6 minutes or until shrimp are done. Sprinkle with parsley.

CREOLE, SLOW-COOKER SAUSAGE & SHRIMP GUMBO



Creole, slow-cooker sausage & shrimp gumbo image

I have made various versions of gumbo over the years but since some of us slightly, ( wink, wink,) older people have trouble digesting too spicy foods, I dialed it down just a tad. This is so aromatic and delicious served w/ slices of lightly toasted French Baguette bread. Enjoy!!

Provided by sherry monfils @smonfils

Categories     Pork

Number Of Ingredients 15

3 tablespoon(s) olive oil
3 tablespoon(s) flour
1 - 8 oz bag frozen mixed bell pepper slices
8 ounce(s) frozen, chopped onion
8 ounce(s) chopped celery
2 teaspoon(s) minced garlic
1/2 cup(s) lower sodium chicken broth
2 - 8 oz bottles, clam juice
16 ounce(s) package andouille sausage, sliced. i used johnsonville brand
1 cup(s) frozen corn
1-1/2 cup(s) frozen, cut okra, thawed
1 - 14.5 oz can diced tomatoes w/ celery & peppers, undrained
2 teaspoon(s) creole seasoning. i used tony chachere's brand
1 pound(s) medium shrimp, peeled & deveined, tails off. i used frozen shrimp
- white rice or you can use yellow rice like i did. i used carolina brand

Steps:

  • Lightly spray the slow cooker liner w/ cooking spray. In medium sized pot, over medium-high heat, heat oil. Stir in flour and cook, stirring, for 6 minutes. Reduce heat to medium.
  • Stir in onions, celery, bell peppers and garlic. Cook, stirring 5 minutes. Add the broth and 2 bottles of clam juice. Stir and cook 4 minutes. Pour into slow cooker.
  • Add sliced sausage, okra, the undrained tomatoes, corn and 1 tsp of the Creole seasoning. Stir, cover, cook on low for 4 hrs. Do NOT lift lid. Once this has cooked for the 4 hrs, Sprinkle the shrimp w/ the remaining Creole seasoning. Heat a large skillet over med-high heat. Add just a drop of olive oil and add the shrimp. Cook 3-4 minutes and then add to cooker. Stir. Meanwhile make rice as directed. When rice is done, add to cooker and serve the gumbo!

CREOLE SHRIMP AND SAUSAGE WITH SHELLS



CREOLE SHRIMP AND SAUSAGE WITH SHELLS image

Categories     Pasta     Quick & Easy     Healthy     Boil

Yield 4 people

Number Of Ingredients 19

One 6.2 oz. package Farmhouse® White Cheddar Pasta
1 cup onion, chopped
3/4 cup celery, chopped
1/2 pound smoked sausage, sliced
3 cloves garlic, minced
1 Tablespoon olive or vegetable oil
One 16 oz. can peeled whole tomatoes, broken-up
1 cup water
2/3 cup milk
1-1/2 teaspoons thyme
1-1/2 teaspoons paprika
1 teaspoon oregano
1 whole bay leaf
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/8-1/4 teaspoon cayenne pepper
1/2 pound large shrimp, peeled and deveined
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh lemon juice

Steps:

  • In a large skillet, sauté onions, celery, smoked sausage and garlic in oil until tender. Add tomatoes, water, milk, thyme, paprika, oregano, bay leaf, black pepper, chili powder, cayenne pepper, pasta and contents of seasoning packet; bring just to a boil. Reduce heat to medium and cook 10-14 minutes. Add shrimp; cook 3-5 minutes or until shrimp is cooked through. Stir in parsley and lemon juice.

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