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.
Zatarain’s New Orleans-Style Creole Seasoning
14 1/2 ounces
freshly ground black pepper
raw shrimp, shelled and deveined
fresh parsley, roughly chopped
In This Recipe
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.
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.
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.
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.