One-Pot Wonders

Shrimp & Sausage Creole

January 28, 2021
2 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Samantha Seneviratne.
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4 to 6
Test Kitchen Notes

Rosalynn’s recipe for this spicy Louisiana dish was passed down by her grandmother to her mother, who perfected it during the years she and Rosalynn lived in New Orleans. It’s hearty and satisfying all year round, but it’s best known in Rosalynn’s family for being served during Mardi Gras.

Simple to make (you’ll need just one skillet and about 30 to 40 minutes) and packed with flavor, this recipe comes together with help from a few key elements: the Creole seasoning blend, the “holy trinity” (green bell peppers, onion, and celery), and Zatarain’s Smoked Sausage. Rosalynn prefers the heat of their Cajun-Style Smoked Sausage for this particular dish, but the Andouille would also sing here. If you’re cooking for kids, she recommends reducing the amount of Creole seasoning and adding a pinch of sugar to balance out the tang.

This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and other retail locations nationwide.

It was originally featured on Rosalynn’s food and lifestyle blog,
—The Editors

What You'll Need
  • 1 tablespoon olive oil
  • 14 ounces Zatarain’s Cajun-Style Smoked Sausage, sliced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 garlic clove, minced
  • 1 tablespoon Zatarain’s New Orleans-Style Creole Seasoning
  • 28 ounces crushed tomatoes
  • 14 1/2 ounces tomato sauce
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon sugar
  • 1 pound raw shrimp, shelled and deveined
  • 1/2 cup fresh parsley, roughly chopped
  1. Warm the olive oil in a large skillet or sauté pan over medium-high heat. Then, add the sausage and cook until the meat starts to brown.
  2. Stir in the “holy trinity” (green bell pepper, onion, and celery), minced garlic, and Creole seasoning. Stir until the seasoning is evenly distributed and let the vegetables soften for a few minutes.
  3. Lower the temperature to medium, add the crushed tomatoes, tomato sauce, pepper, and sugar, and stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.
  4. Turn off the heat, and stir in the raw shrimp and fresh parsley. Cover the pan and let sit for 5 minutes, or until the shrimp are firm and have reached a pinkish-orange color. (This is when you’ll know that the shrimp are fully cooked.) Serve warm with white rice or—my personal favorite—on toast with shredded cheddar cheese sprinkled over top.

See what other Food52ers are saying.

  • Hadi Alexandre
    Hadi Alexandre
  • Smaug
  • Rosalynn Daniels
    Rosalynn Daniels
  • brushjl

6 Reviews

brushjl February 26, 2021
Excellent! As good as any shrimp creole I've had in nola. I made my own tomato sauce which probably helped. Yummy!
Rosalynn D. February 26, 2021
I'm so glad that you enjoyed making this dish. I bet your tomato sauce took it to the next level!
Jacqueline February 18, 2021
I made this recipe from Rosalyn Daniels on Fat Tuesday. I followed the exact recipe. It was so delicious and had the perfect kick of heat. My husband acted as though he'd fallen in love for the first time. I served it over rice. I had to watch him to ensure he didn't eat it all.
Rosalynn D. February 26, 2021
Ha, I'm happy to hear that both you and your hubby enjoyed it! Thank you so much for taking the time to give it a try!
Hadi A. February 17, 2021
What an amazing dish ❤️ Gonna be in my weakly food program
Smaug February 5, 2021
My problem with New Orleans cooking in general is textures- it seems like everything contains roux, or okra or file or marrow bone- all of which produce a mouth feel that is generally considered luxurious, but is more slimy to me. I think that this is the first published shrimp creole recipe I've seen that doesn't include stock and roux- much like the recipe I developed for myself; shrimp in a sausage infused tomato sauce. I'm pretty down on prepared spice blends in general, largely because they usually contain junk like dehydrated onion and garlic, and in general overemphasize the cheaper ingredients. The Creole spice pallet is not particularly complex aand you should be able to work something out with your spice cabinet- I think (I stopped eating seafood a while back) that I used thyme, bay leaf, cumin, paprika, pepper and salt as dried spices for shrimp creole, with some fresh hot pepper or sometimes chipotle for heat. I like Aidel's andouille sausage, which is easy to find and reasonably priced, and a bit less fatty than most. But then this is a sponsored post- haven't had Zatarain's sausage, but they are generally pretty dependable.