I hadn’t had homemade cajun style shrimp creole in a long time. I truly adore the material. It’s incredible, especially when eaten with steaming steamed rice and cornbread…. LAWD HAVE MERCY!! It’s similar to shrimp gumbo but without the roux.
It is without a doubt one of my favorite southern recipes. It must be one of your favorite recipes, because I’ve gotten a lot of requests for it. So in this post, I’ll show and explain you how I create my own Shrimp & Sausage Creole.
My shrimp and sausage creole is straightforward. I don’t use any expensive ingredients. I only utilize the essentials. The only “fancy” aspect of this dish is the tomatoes I use. Heavenly Villagio Marzano Tomatoes and Zima Tomatoes are my favorites. Because I adore the sweetness of tomatoes… If you have a different tomato on hand, feel free to use it.
2 cans of stewed tomatoes (14 oz (420 ml) each)
sliced 1/4 pound (120 g) reduced-fat smoked sausage
1 chopped red bell pepper
1 garlic clove, peeled and minced
1/8 teaspoon red pepper flakes
1/2 pound (240 g) sliced fresh okra
3/4 pound medium peeled and deveined shrimp
to taste, salt
3 cups (750 mL) warm cooked rice
Step 1 of the Method
Combine all ingredients, except the okra, shrimp, salt, and rice, in a 6-quart (6 l) slow cooker. Combine thoroughly.
Step 2 Cover and simmer on low heat for 6-7 hours, adding okra in the last 30 minutes and shrimp in the last 10 minutes.
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Step 3
Switch off the slow cooker. Season the shrimp and sausage combination to taste. Serve with prepared, heated rice.