Shrimp Creole with Sausage

Shrimp Creole is a tomato based shrimp dish that starts with the “holy trinity” of onion, celery and bell pepper. It is simmered to the chef’s desired thickness and gets a generous dose of Creole seasoning. At the end, it’s served with white rice.

1.5 Tbsp olive oil

1lb andouille sausage, cut into ½ inch slices or substitute Kielbasa sausage

2 Tbsp butter

1 medium onions, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 celery stalks, chopped

4 to 5 garlic cloves, finely chopped

2 Tbsp tomato paste

1 15oz can diced tomatoes

1 cup chicken stock

1 Tbsp Louisiana hot sauce

1 Tbsp worcestershire sauce

1 Tbsp Creole seasoning (see recipe in Copy Me This)

2 bay leaves

1 tsp dried thyme

¼ cup fresh parsley, finely chopped

Black pepper, to taste

1lb shrimp, peeled and deveined

Note: Ingredients may have been altered from the original.

Directions at gypsyplate.com

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