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Shrimp Creole with Okra and Andouille Sausage
85% authentic · Creole
A hearty variation of Shrimp Creole incorporating sliced okra to thicken the sauce and smoky, spicy Andouille sausage for an extra layer of flavor, served over rice.
Ingredients
- Shrimp1 lb, peeled and deveined
- Andouille sausage, sliced8 oz
- Tomatoes, diced14.5 oz can
- Onion, chopped1 medium
- Bell pepper, chopped1/2 large
- Celery, chopped2 stalks
- Okra, sliced1 cup
- Garlic, minced3 cloves
- Chicken broth1/2 cup
- Tomato paste1 tbsp
- Worcestershire sauce1 tsp
- Creole seasoning1 tsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Cooked white rice, for serving4 cups
- Fresh parsley, chopped, for garnish2 tbsp
Steps
- 1
In a large pot or Dutch oven, cook sliced Andouille sausage over medium heat until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- 2
Add olive oil if needed. Add chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- 3
Add sliced okra and minced garlic, cook for another 3-4 minutes.
- 4
Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and Creole seasoning. Bring to a simmer.
- 5
Reduce heat, cover, and simmer for 15-20 minutes, allowing the okra to thicken the sauce.
- 6
Return the cooked sausage to the pot. Add the shrimp and cook for 3-5 minutes until pink and cooked through.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot over cooked white rice, garnished with fresh parsley.
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