I am married to a man from Lousiana, and dishes like this Creole Shrimp and Sausage are ones he loves. This is such a great Cajun dish! If you aren’t familiar with cajun dishes, get ready for a flavor party! They are much easier to make than you might think!
What exactly is this dish? Think of it as a spicy, hearty stew. This is made with a roux, which I will explain below, the holy trinity of cajun cooking (bell peppers, onions, and celery), shrimp, and andouille sausage. All this served with white rice, another Lousiana standard. With all those ingredients, it has got to be good, right?
With any recipe, it is important to have everything chopped and ready to go. Then when it starts cooking and coming together, there are no hiccups. It is smooth and quick! Here is most of my prep.
Andouille sausage is a favorite sausage down south. It is a little spicy and a whole lot delicious! It is easy to find in most grocery stores, if not ordering from Amazon is an option as well. if you aren’t a fan of andouille or can’t find it, just use your favorite sausage! I love this Cuisinart saute pan. If you are in the market, check it out! Start your dish by cooking your sausage. This will flavor your oil and the little scraps that get left in the pan are so good for seasoning too! Once they are cooked, you are ready to start the roux.
Have you heard of a roux? If not, let me introduce you. It is a mixture of fat and flour. Cooking this will add flavor to your dish, it is classic Cajun, and also thicken it. There are different levels to cook your roux to, this particular is considered a blonde roux. Meaning, cooking the flour and oil together for about 5 minutes, it will come to a blonde color. Make sure and mix the roux constantly, it will try and burn on you! As a tip, you can always make your roux in advance. It stores well at room temp or even in the fridge. So, if you know you are going to have a busy day, do this step in advance!
You will see my pan is pretty dark on the bottom, that actually wasn’t from my roux, but the sausage used. It wasn’t as fatty as I thought. I DO NOT recommend a paleo andouille :0.
After your roux has cooked for about 5 minutes, add in your veggies and saute another 5 minutes, mixing well.
It will look like this after cooking.
Now add in all your wet ingredients and simmer about 10-15 minutes. It will cook pretty quickly. Make sure and add in plenty of Tony Chachere’s Seasoning. It is the best and a staple in my hubby’s foods.
Let’s get on this shrimp. I used a large shrimp, peeled, and deveined to simplify the process. I left the tails on, but you can also pull those off if you prefer. You can always use a smaller shrimp, but this is the size the hubs prefers. You can also get them whole, then peel and devein them yourself. I am too lazy for that though. 🙂
You can cook them 2 ways for this dish. I decided to fry them in a skillet separately. I love to cook shrimp this way as it is always perfect! Remember shrimp cooks fast, so keep an eye on it. If your pan is good and hot, I like to cook them for about 1-2 minutes per side. Honestly, there is nothing worse than overcooked seafood! And of course, it is generously seasoned with Tony Chachere’s Seasoning.
Now, the second way to do this is by adding them to your simmering broth and let them cook that way. It is so good that way. Again, it will only take a few minutes to cook them, so add them at the end.
It is a tradition to eat dishes like this with fluffy white rice. You can serve it with whatever you want, but this is how we like it! I scooped in a generous amount of the sausage gravy, topped it with the shrimp, then added the rice on the side. I also love to add a few sliced green onions on top too.
Y’all, this shrimp was pretty perfect!! The whole dish goes so well together and we love it!
If you are like me and need to end your meal with something sweet, let me give you a few options:
Yes!! Chicken is really good in this dish as well. Want to simplify? Buy a rotisserie chicken. Add it in the last 5 minutes of cooking time.
You can absolutely use another sausage. I don’t recommend Italian sausages though, the flavors don’t play well together.
Well, I would say yes. The flavors in this dish aren’t the same without it. If you are really opposed to sausage, or can’t eat it, the dish is still really good without it. Simply go right into the step with cooking the roux.
Fairly. We do like things spicy in our house, so it isn’t a big deal for us. If you are sensitive to spice, you may want to cut it back to 1 teaspoon. Then add as you feel you are able.
You can. I prefer to cook them with the seasoning and sauce, but precooked is okay too! I would add them in the last 3 minutes of cooking time just as you would raw.