Creole Shrimp and Sausage

Name: Creole Shrimp and Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by PSU Lioness

"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!"

Download

Ready In:: 50mins
Ingredients:: 19
Serves:: 6

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

PSU_Lioness

Coal Township, Pennsylvania

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.

View Full Profile