Creole shrimp

• Meat

  • 8 oz Sausage replace with shrimp, smoked

• Seafood

  • 1/2 lb Shrimp, large

• Produce

  • 1/2 14.oz stew tomatoes, canned
  • 1 Bay leaf
  • 1 Bell pepper, small
  • 2 tsp Garlic
  • 2 Green onions
  • 1 Onion, medium
  • 2 tbsp Parsley

• Canned Goods

  • 1 tsp Bouillon powder

• Condiments

  • 1 tsp Hot sauce
  • 1 tsp Worchester sauce

• Baking & Spices

  • 2 tsp Creole seasoning
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 1/4 cup Olive or canola oil

• Liquids

  • 2 cups Broth/water

Found on africanbites.com

Description

Ingredients

• ½ pound Large Shrimp
• ¼ cup olive or canola oil
• 8 oz.-smoked sausage replace with shrimp
• 2-teaspoon minced garlic
• 1 small bell pepper chopped
• 1 medium onion chopped
• ¼ cup celery diced .
• ½ - 1 canned 14.oz stew tomatoes( replace with 2-3 tomatoes)
• 1 bay leaf
• ½ teaspoon smoked paprika
• 2 teaspoons creole seasoning or more
• 2 tablespoon chopped parsley
• 2 green onions chopped
• 2 cups or more broth/water
• 1 teaspoon worchester sauce
• 1-teaspoon bouillon powder (optional)
• 1 teaspoon hot sauce or ½ teaspoon cayenne pepper (optional)

Directions

• Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch.
• Sauté shrimp for about 1- 2 minutes .
• Then add sausage sauté until browned on both sides and remove. Set aside
• Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf creole spice, followed by tomatoes, chicken broth, sausage and Worchester sauce
• Bring to a boil , simmer for 10-15 minutes. Add bouillon as need or omit completely
• Toss in shrimp adjust for salt and thickness- cook for about 2-3 more minutes . Serve over white rice or fettuccine