One-Pot Wonders
Shrimp & Sausage Creole
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 Sausage. It was originally featured on Rosalynn’s food and lifestyle blog, RosalynnDaniels.com. —The Editors
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