Creole Shrimp Sausage Recipes

CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO

Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today's taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won't be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it's necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.

Yield serves 4

Number Of Ingredients 18

Creole Sausage, Shrimp, and Oyster Gumbo image

Steps:

In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
Serve right away, accompanied with the corn bread.

Ingredients

1/4 pound okra, trimmed of tops and cut into 1/2-inch-thick rounds
2 tablespoons distilled white vinegar
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 yellow or white onion, coarsely chopped
2 ribs celery, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1 bay leaf, crumbled
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 cup coarsely chopped canned plum tomatoes, with juice
5 cups chicken broth (page 5)
1 pound Creole Sausage (page 20), formed into 1-inch balls
18 medium-size shrimp, preferably in the shell, deveined if necessary
12 shucked oysters, with liquor
Corn bread for serving (see Skillet Tamale Pie with Mexican Beef Sausage in jalapeño and Cheese Corn Bread Crust, page 67; made without the sausage)

CREOLE SHRIMP AND SAUSAGE

I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!

Provided by PSU Lioness

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

Creole Shrimp and Sausage image

Steps:

Begin by cooking rice according to package directions.
While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
In the sausage pan, add garlic. Saute 30 seconds.
Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
Add olive oil and saute another 5 minutes until almost tender.
Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
Stir in sausage. Allow to simmer, uncovered for 20 minutes.
If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
Serve over rice.

Nutrition Facts : Calories 448, Fat 19, SaturatedFat 5.9, Cholesterol 191, Sodium 1403.8, Carbohydrate 33.4, Fiber 3.9, Sugar 6.6, Protein 31.7

Ingredients

1 (5 1/3 ounce) bag success 10 minute boil-in-bag whole grain brown rice
2 sweet Italian sausage links, casings removed
2 hot Italian sausage links, casings removed
1 lb baby shrimp, thawed and cooked (if necessary. They're usually precooked.)
2 teaspoons creole seasoning (divided. I prefer Tony Chachare's)
1 1/2 teaspoons garlic, minced
1 small sweet red pepper, seeded and chopped
1 small orange sweet bell pepper, seeded and chopped
1 small green sweet pepper, seeded and chopped
1 small sweet onion, chopped
1/2 cup carrot, shredded
4 green onions, thinly sliced (tops only) or 1 tablespoon dried green onion
1/2 teaspoon dried dill
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 teaspoons olive oil
2 (14 1/2 ounce) cans petite diced tomatoes, no salt added, lightly drained (Del Monte makes them)
1/2 cup white wine

CREOLE PASTA WITH SAUSAGE AND SHRIMP

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Creole Pasta with Sausage and Shrimp image

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

Ingredients

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes