Quick Creole Shrimp and Spicy Sausage

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This quick Creole shrimp and spicy sausage skillet brings big Louisiana flavor to the table with very little effort. Smoky andouille sausage, tender shrimp, and plenty of okra simmer together with tomatoes, garlic, and green onions, then get a kick of hot sauce right at the end. Spoon it over hot cooked rice and you’ve got a complete, satisfying meal in under an hour.

The recipe is flexible and forgiving—okra thickens the sauce just enough, the sausage seasons everything as it browns, and the shrimp cook gently in the flavorful tomato broth. You can bump up the heat, keep it mild, or play with different sausages depending on what you have on hand. It’s a great option when you’re craving a Creole-inspired dish and don’t have a lot of time.

What You’ll Like About This Recipe

• Good flavor, simple steps. Browning the andouille first builds a smoky base, and the okra, tomatoes, garlic, and hot sauce do the rest. You get layers of flavor without a long ingredient list or complicated cooking technique.
• Fast enough for weeknights. The sausage and okra cook in stages in the same skillet, and the shrimp go in near the end, so everything is ready in about the time it takes to cook a pot of rice.
• One-pan main dish. Aside from a pot for the rice, the entire recipe happens in a single skillet, making cleanup easy and keeping prep straightforward.
• Balanced heat and richness. The andouille and hot sauce bring gentle heat, the tomatoes add acidity, and the shrimp and okra make the dish feel hearty and satisfying without being heavy.
• Easy to adapt. You can adjust the spice level, swap the sausage, use frozen okra, or stretch the sauce with extra tomatoes and rice to serve a few more people.

Ingredient Notes

• Andouille sausage – Traditional andouille gives you smoky, spicy flavor that seasons the whole skillet. Look for fully cooked andouille links and slice them into coins. If you can’t find andouille, use a smoked sausage or kielbasa and add a bit more hot sauce or Creole seasoning.
• Okra – Fresh sliced okra helps naturally thicken the sauce and adds a classic Southern touch. If fresh isn’t available, you can use frozen sliced okra; add it directly to the hot pan and cook until the “sliminess” cooks off and the pieces are lightly browned in spots.
• Green onions – Chopped green onions bring mild onion flavor and a bit of freshness. Use the white and light green parts in the skillet, and reserve some darker green slices for garnish if you like.
• Garlic – Minced garlic perfumes the oil and boosts the savory base. Fresh cloves have the best flavor, but jarred minced garlic can be used when you need to save time.
• Shrimp – Medium shrimp cook quickly and stay tender in the tomato broth. Peeled and deveined shrimp with tails removed are easiest to eat in a bowl over rice. If using frozen shrimp, thaw and pat dry before adding so they don’t cool the pan too much.
• Diced tomatoes – A can of diced tomatoes adds acidity, color, and texture. Fire-roasted diced tomatoes are a nice option if you want a deeper, slightly smoky tomato flavor.
• Bay leaves – Two small bay leaves add subtle herbal depth and make the dish taste like it simmered longer than it did. Remember to fish them out before serving.
• Hot sauce – Just a few drops finish the dish and tie the flavors together. A classic Louisiana-style hot sauce (like Tabasco or Crystal) works best here. Start with the lower amount and add more at the table if you prefer extra heat.
• Cooked rice – Hot cooked rice is the base that soaks up the flavorful shrimp and sausage mixture. Long-grain white rice is traditional, but you can use brown rice or even cauliflower rice if you’d like a lighter option.

Steps to Make Quick Creole Shrimp and Spicy Sausage

1. Brown the sliced andouille sausage in hot oil in a large skillet, letting it sear undisturbed at first so it develops color on the cut sides.
2. Transfer the browned sausage to a plate and add the okra to the same skillet, using the flavored oil and any browned bits to start building the base of the dish.
3. Cook the okra, stirring occasionally, until it softens and most of the “slimy” texture cooks off and the pieces begin to brown in spots.
4. Return the sausage to the pan and add the chopped green onions, garlic, salt, and pepper, cooking for a few minutes until the onions soften slightly and the garlic is fragrant.
5. Stir in the shrimp, water, diced tomatoes with their juices, and bay leaves, making sure the shrimp are nestled into the liquid so they can cook evenly.
6. Cover the skillet and let the mixture simmer gently until the shrimp are opaque and just cooked through and the flavors have blended into a light, flavorful sauce.
7. Remove the bay leaves, stir in the hot sauce, and taste for seasoning, adjusting the salt, pepper, or heat level as needed.
8. Spoon the hot shrimp and sausage mixture over bowls of cooked rice and garnish with extra green onion if desired.

Pro Tips

• Brown the sausage thoroughly at the beginning so you get caramelized edges and plenty of flavorful browned bits on the bottom of the skillet to season the rest of the dish.
• Cook the okra long enough for the texture to change from sticky to glossy and lightly browned; this step helps keep the finished sauce pleasantly thick instead of slimy.
• Add the shrimp near the end of cooking and simmer gently so they stay tender—overcooked shrimp will turn rubbery and lose their sweetness.
• Taste the sauce before adding hot sauce and extra salt; andouille and canned tomatoes both bring salt and seasoning, and you can always add more heat at the table.
• Serve the mixture over rice immediately after the shrimp are done so they don’t continue to cook in the hot pan and become overdone.

Recipe Variations

• Extra-spicy version. Add a pinch of cayenne or crushed red pepper flakes along with the salt and pepper, and increase the hot sauce at the end. This version is ideal for those who like a bold kick in every bite.
• Smoky tomato and sausage skillet. Use smoked andouille or another smoked sausage and choose fire-roasted diced tomatoes. A small pinch of smoked paprika can deepen the smoky flavor even more.
• Tomato-rich stew style. Add an extra half can of diced tomatoes or a splash of tomato sauce and a bit more water if you’d like a looser, more stew-like consistency to spoon over rice.
• Lighter shrimp-focused dish. Reduce the sausage slightly and add a few extra shrimp to make the seafood more prominent. You can also stir in a handful of chopped fresh tomatoes near the end for a fresher flavor.
• Veggie-boosted Creole shrimp. Add diced celery or extra bell pepper with the green onions, or stir in a handful of baby spinach at the end just until wilted for more color and vegetables in each serving.

Serving Suggestions

• Serve the shrimp and sausage mixture over hot cooked rice, spooning plenty of sauce over each portion so the rice can soak up the flavors.
• Add a side of crusty bread or cornbread to mop up any extra juices left in the bowl.
• Pair with a simple green salad, coleslaw, or cucumber-tomato salad to bring something cool and crisp alongside the warm, spicy skillet.
• Choose classic Southern sides like sautéed greens, roasted okra, or buttered corn to round out the meal and keep the Creole theme going.
• Offer extra hot sauce, lemon wedges, and chopped green onions at the table so everyone can brighten or spice up their bowl to taste.

How to Store

• Refrigerate: Let the shrimp and sausage mixture cool to room temperature, then transfer it to shallow airtight containers and refrigerate for up to 2 to 3 days. Store the rice separately so it doesn’t absorb too much liquid and turn mushy.
• Reheat: Warm the shrimp and sausage gently in a skillet over low to medium heat just until heated through, adding a splash of water if the sauce has thickened too much. Reheat the rice separately, either in the microwave with a sprinkle of water or in a covered pan, and avoid prolonged cooking so the shrimp don’t overcook.
• Freeze: For the best texture, it’s usually better not to freeze shrimp dishes, but if needed you can freeze the sausage, okra, and tomato mixture without the rice for up to 1 to 2 months. Thaw in the refrigerator and reheat gently, adding fresh-cooked shrimp near the end for the best flavor and texture.