Simple to make (you’ll need just one skillet and about 30 to 40 minutes) and packed with flavor, this recipe comes together with help from a few key elements: the Creole seasoning blend, the “holy trinity” (green bell peppers, onion, and celery), and Zatarain’s Smoked Sausage. Rosalynn prefers the heat of their Cajun-Style Smoked Sausage for this particular dish, but the Andouille would also sing here. If you’re cooking for kids, she recommends reducing the amount of Creole seasoning and adding a pinch of sugar to balance out the tang.
Ingredients
- 1 tablespoon olive oil
- 14 ounces zatarain’s cajun-style smoked sausage, sliced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 garlic clove, minced
- 1 tablespoon zatarain’s new orleans-style creole seasoning
- 28 ounces crushed tomatoes
- 14 1/2 ounces tomato sauce
- 1 tablespoon freshly ground black pepper
- 1/2 tablespoon sugar
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup fresh parsley, roughly chopped
Instruction
- Warm the olive oil in a large skillet or sauté pan over medium-high heat. Then, add the sausage and cook until the meat starts to brown.
- Stir in the “holy trinity” (green bell pepper, onion, and celery), minced garlic, and Creole seasoning. Stir until the seasoning is evenly distributed and let the vegetables soften for a few minutes.
- Lower the temperature to medium, add the crushed tomatoes, tomato sauce, pepper, and sugar, and stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.
- Turn off the heat, and stir in the raw shrimp and fresh parsley. Cover the pan and let sit for 5 minutes, or until the shrimp are firm and have reached a pinkish-orange color. (This is when you’ll know that the shrimp are fully cooked.) Serve warm with white rice or—my personal favorite—on toast with shredded cheddar cheese sprinkled over top.
