Quick Creole Shrimp and Spicy Sausage
Spice up your mealtime with this Creole-style shrimp and spicy sausage recipe. Easy prep, loads of flavor!
This flavorful Creole-style dish brings together spicy sausage, tender shrimp, and okra in a tomato-based sauce — no roux required. It’s a simplified take on gumbo that still delivers bold Louisiana flavor with minimal prep and cleanup.
Perfect for a weeknight meal, this one-skillet dish is served over hot rice and finished with a dash of hot sauce. It’s hearty, satisfying, and packed with Southern flair.
Why You’ll Love It
Quick gumbo-style flavor. No roux or long simmer required — just rich, bold ingredients in one skillet.
Shrimp and sausage combo. Classic Creole proteins come together for a satisfying dish.
Versatile and adaptable. Easily customized with vegetables, grains, or heat level.
Perfect over rice. Serve with rice or alternative grains for a complete meal.
Ingredient Notes
- Olive oil – For sautéing the sausage and vegetables.
- Andouille sausage – Adds bold flavor and spice; kielbasa is a milder alternative.
- Okra – Fresh okra adds texture and acts as a natural thickener.
- Green onions – Milder than yellow onions, they add subtle depth.
- Garlic – Minced for aromatic flavor.
- Salt and pepper – Basic seasoning; adjust to taste.
- Shrimp – Use medium peeled and deveined shrimp for quick cooking.
- Water – Helps form the broth.
- Diced tomatoes – Canned tomatoes give a rich base to the sauce.
- Bay leaves – Add subtle herbal depth; remove before serving.
- Hot sauce – A few drops of Tabasco or your favorite brand for finishing heat.
- Cooked rice – For serving; use white rice or your preferred grain.
Steps to Make Quick Creole Shrimp and Spicy Sausage
- Brown the sausage in olive oil, then remove from the pan.
- Sauté the okra until softened and lightly browned.
- Return the sausage to the pan with green onions, garlic, salt, and pepper.
- Add shrimp, tomatoes, water, and bay leaves; simmer until shrimp are cooked.
- Stir in hot sauce, remove bay leaves, and serve over hot rice.
Tips
- Don’t skip browning the sausage — it builds a flavorful base for the dish.
- Use fresh okra if available for the best texture, but frozen can be substituted.
- Add hot sauce at the end to better control the heat level.
Recipe Variations
- Add the “holy trinity.” Sauté diced onions, celery, and green bell pepper for a classic Creole base.
- Use alternative grains. Serve over quinoa, bulgur, or cauliflower rice.
- Try different sausage. Use kielbasa with crushed red pepper for milder heat.
- Make it saucier. Add an extra 1/2 cup water or broth for a more stew-like consistency.
- Make it vegetarian. Use plant-based sausage and omit shrimp; double the okra and tomatoes.
Serving Suggestions
- Serve over white or brown rice for a full meal.
- Pair with cornbread or garlic toast to soak up the sauce.
- Add a side of sautéed greens or Southern slaw.
- Include in a Creole-themed dinner with red beans and rice or dirty rice.
How to Store
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Avoid overcooking the shrimp.
Quick Creole Shrimp and Spicy Sausage
Ingredients
- 4 tablespoons olive oil
- 8 ounces andouille sausage
- 2 cups okra, fresh, sliced
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 pound shrimp, medium, peeled and deveined
- 1 1/2 cups water
- 1 can diced tomatoes, 14.5-oz
- 2 small bay leaves
- 4 to 6 drops hot sauce
- 2 cups cooked rice, hot
Instructions
- Heat oil in a large skillet; cook the sausage until browned. Remove to a plate and add the okra to the pan. Cook the okra for 10 minutes, stirring occasionally. Return the sausage to the pan along with the garlic, green onions, salt and pepper; cook, stirring, for 5 minutes.
- Add the shrimp, water, tomatoes, and bay leaves to the skillet; cover and simmer for 15 to 20 minutes. Remove bay leaves; stir in Tabasco sauce.
- To serve, place generous scoop of rice in each of 6 bowls. Spoon shrimp mixture over the rice.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
