Shrimp are one of my favorite foods! We live a few miles from an awesome fish and seafood market so my husband usually picks up shrimp a few times a month. I normally just peel, devein and cook them in butter. Then I finish them off with my Cajun seasoning and fresh lemon juice and they are delicious but I have been putting them into some new recipes as well. OMG Bangin’ Shrimp Salad is awesome… you must try this recipe. I am also holding on to a few shrimp recipes like “Adult Shrimp “Mac” & Cheese” for the cookbook.
I first called this recipe a “Gumbo” and I did it with hestitancy…and some one caught me! lol A true gumbo is never red just like a true Jambalaya is never red. I hate calling a recipe something it is not… my apologies! 😉
This Shrimp and Sausage Creole is my tribute to Louisiana. I have been here almost 10 years and that is hard to believe! I have enjoyed the Cajun and Creole food but most of it contains roux (flour and oil base used for most stews) and lots of rice. I have enjoyed remaking a few of my favorites dishes such as Roux-less Chicken & Sausage Gumbo and Curried Pumpkin & Crawfish (or Shrimp) Bisque. I think most of my recipes reflect my Southern roots. Mac & Cheese, Biscuits, “Corn” Bread, Blueberry Buckle, Pumpkin Delight, Strawberry Delight and Strawberry Cake are just to name a few! (Check out the recipes!)
More awesome Southern inspired recipes in the Satisfying Eats Cookbook include: Amazing Pot Roast, Dirty “Rice,” Shrimp and “Grits” and much, much more!
About the Recipe
This recipe is pretty easy! The main flavors come from BACON & the use of the Holy Trinity: bell pepper, onions and celery. This is always a good start to any Cajun stew or soup. Using the best ingredients for the most flavor will take this Shrimp and Sausage Creole over the top! I used some tomatoes my mom canned this year and it really enhanced the flavor of this dish. The shrimp were also fresh. If you can get the shrimp and shell and devein them yourself, the shrimp will taste so much better. When you purchase shrimp from the store that are already peeled, they are sitting in water and they kinda become stagnant and full of water. I also purchased yummy smoked deer sausage. If you can’t find good smoked sausage, try adding 1/2 tsp smoked paprika to the recipe.
Also, double this recipe and store in the freezer for a day when you need good ‘ol comfort food! Want to serve it with “rice”? This would go great with Cauliflower Rice! (Recipes available online or in my Cookbook.)
Prep your veggies in advance and keep in the freezer until you are ready for them. This one step will save you lots of time!
I hope you enjoy this taste of Louisiana without the Grains but with all of the flavor!
Shrimp & Sausage Creole
Per Serving: 270 Calories, 15 grams Fat, 5 Net Carbs, 26 grams Protein
6 oz bacon (or 3 tbsp bacon drippings, coconut oil or butter)
1 bell pepper, fine chopped
1/2 large Vidalia onion, fine chopped
1 stalk celery, fine chopped
4 cloves chopped garlic (1 tbsp chopped)
4 cups canned or fresh tomatoes
1 & 1/2 cups homemade chicken stock
1/2 lb smoked sausage, cut into 1/2 inch pieces
1/2 tsp red pepper flakes (or more to taste)
1/2 tsp black pepper
1.5 lb shrimp, shelled & deveined
Salt to taste
Sweetener (optional… depending on sweetness of tomatoes)
Cajun Seasoning to taste (if needed)
Chopped parsley (garnish)
In large dutch oven (or pot), render fat from bacon. (I prefer to chop bacon before cooking to cook bacon quicker). Once bacon is crispy, remove bacon and use for another dish. (If not using bacon, at this time add your fat to the pot.)
Add onion, pepper, celery and garlic to fat in pot. Cook on medium-low heat until vegetables are soft, about 10 minutes. Add the remaining ingredients EXCEPT shrimp. Cover and cook on medium-low heat for 20 minutes (or longer). After 20 minutes, add the shrimp. Stir and cook for 2-3 minutes. Turn off heat so you don’t over cook shrimp.taste for seasonings and add more if necessary. Add a bit of sweetener if your tomatoes were not naturally sweet. (I added 1 serving Kal Stevia). Serve alone or with Cauliflower “Rice”. Garnish with parsley.
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