Description
Spicy Sausage and Shrimp Creole – Warming, comforting, & hearty. This recipe is EASY to make:40 minutes. Perfect for meal prepping!
Ingredients
- 1 tablespoon vegetable oil
- 14 ounces gluten free Andouille sausage, sliced
- 1 onions, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon cajun seasoning* (see notes for recipe)
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon ground cloves
- 3 15 ounce cans fire roasted tomatoes, diced
- 1 15 ounce can tomato sauce
- 1 cup chicken stock
- 1 bay leaf
- 1 to 2 teaspoons liquid smoke (optional)
- 1/2 teaspoon salt (or to taste)
- 4 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 pound shrimp, peeled
- 1 1/2 cups quick cooking brown rice (3 to 4 cups when cooked)
- Fresh cilantro, chopped for garnish
Instructions
- Cook the Sausage: Heat a large skillet with deep sides over medium heat. Heat the oil and add the sausage. Cook until well browned, about 3 to 5 minutes per side. Remove to a dish, cover with foil to keep warm and set aside.
- Cook the onion and spices: To the same pan add the onion and a pinch of salt. Saute until tender and translucent, about 5 minutes. Add the tomato paste, cajun seasoning, chili powder, and ground cloves. Stir to combine and allow to cook for about 1 minute, or until everything is really fragrant.
- Simmer the liquids: Add the cans of fire roasted tomatoes, tomato sauce, chicken stock, and bay leaf, stir to combine. Turn the heat up to high and allow to boil for 10 to 15 minutes, or until the liquid has reduced and it is pretty thick. Turn the heat to low. Add the liquid smoke (optional) and salt.
- Cook the rice: Follow your package instructions for cooking the rice, I like using quick cooking rice for this recipe, should take 10 minutes. Once cooked cover and set aside to keep warm until the meal is ready.
- Cook the veggies + shrimp: Add the celery, green pepper, and shrimp. Cook until the shrimp is opaque and pink, about 3 to 5 minutes. Stir in the andoullie sausage. Taste and make any adjustments to the flavor or the sauce.
- Assemble and serve: To each bowl dish up some rice and the Spicy Shrimp and Sausage Creole. Sprinkle with fresh cilantro and serve immediately.
- Store Leftovers: store the rice and creole in separate containers in the fridge for up to 1 week. Reheats nicely and freezes nicely. This meal would be great for meal prepping.
Notes
*Cajun seasoning recipe: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon cayenne pepper, 1/2 teaspoon red pepper flakes, 1/2 teaspoon black pepper. Add all ingredients to a jar and shake to combine.
You could use store bought cajun seasoning, but I couldn’t find any. Keep in mind that if you use store bought it may have salt and I make my mix salt free, adjust the recipe accordingly. Also, this mix is spicy, if you want it less spicy reduce the cayenne pepper and/or the red pepper flakes to your desired amount. You will have leftover cajun seasoning, it’s good on pretty much any meat or eggs or tacos.
Cajun Seasoning recipe adapted from The Domestic Geek
