It’s been a while since I’ve had homemade cajun style shrimp creole. I absolutely love the stuff. I swear It’s amazing, especially when it’s served with hot steamed rice and cornbread…. LAWD HAVE MERCY!! It’s almost like a shrimp gumbo, but without the roux. It is truly one of my favorite southern dishes. It must be some of your favorite dishes as well, because I’ve been getting a TON of request for it. So in this post, I’m going to show & tell you how I make my homemade Shrimp & Sausage Creole.
My version of shrimp & sausage creole is simple. I don’t use any fancy ingredients. I just use the basic stuff. The only ” fancy” thing about this recipe are the tomatoes that I use. I like to use Heavenly Villagio Marzano Tomatoes, as well as Zima tomatoes. Why? because I LOVE the sweetness of the tomatoes… If you have a different tomato that you’d like to use feel free to use it.
Ingredients:
2 cans (14 oz (420 ml) each) stewed tomatoes
1/4 pound (120 g) reduced-fat smoked sausage, sliced
1 red bell pepper, chopped
1 clove garlic, peeled and minced
1/8 teaspoon crushed red pepper
1/2 pound (240 g) fresh sliced okra
3/4 pound medium shrimp, peeled and deveined
salt, to taste
3 cups (750 ml) cooked rice, warm
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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