This recipe is a quick version of a Creole-style gumbo. There’s no time-consuming roux to make and sautéing is minimal, making prep simple enough for an everyday meal. Creole flavors come from the spicy sausage, okra, shrimp, and tomatoes.
Recipe Variations
- Add even more traditional Louisiana flavor with the addition of the “holy trinity,” sautéed onions, bell peppers, and celery.
- Instead of rice, serve this dish with quinoa, bulgur, or cauliflower rice.
- If you can’t find andouille sausage, use another kind of smoked sausage, such as kielbasa, and add crushed red pepper flakes for heat.
Quick Creole Shrimp and Spicy Sausage
Spice up your mealtime with this Creole-style shrimp and spicy sausage recipe. Easy prep, loads of flavor!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Shrimp
- Cuisine: Cajun/Creole
Ingredients
- 4 tablespoons olive oil
- 8 ounces andouille sausage
- 2 cups fresh sliced okra
- 1/2 cup chopped green onions
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups water
- 1 14.5-ounce can diced tomatoes
- 2 small bay leaves
- 4 to 6 drops hot
- 2 cups hot cooked rice
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. 
