This recipe for Shrimp and Sausage Creole probably should be divided into four servings, but we are so crazy about spicy sea foods in sauces it only makes two servings for us.
Our grocery store offers a very high quality 10 oz. box of Cajun marinated shrimp. I used those straight out of the box when writing this recipe. If you are lucky enough to find them, eliminate the Cajun seasoning.
1 Tbsp bacon drippings or vegetable oil
3 oz pork andouille sausage, sliced into coins
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 Tbsp minced garlic
1 cup white wine
2 cups freezer tomatoes or 1 15 oz can, partially drained
2 tsp sugar
2 bay leaves
1 Tbsp smoked paprika
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/4 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp Worcestershire sauce
1 pinch baking soda
1 1/2 tsp Cajun seasoning, such as Emeril’s Essence
8 oz medium shrimp, peeled and deveined
1. In a large, heavy skillet over medium heat, melt the bacon grease.
2. Lightly brown the andouille sausage. With a slotted spoon or spider, remove the sausage to a plate, reserving the drippings.
3. In the drippings, saute the onion, celery, and bell pepper until just beginning to caramelize on the edges but still tender crisp. Add the garlic, cook and stir until the garlic is fragrant, just a moment or so.
4. Deglaze the pan with the wine, stirring up any browned bits, and allow the wine to reduce by half.
5. Stir in the tomatoes and bring to a boil.
6. Add the Worcestershire sauce, sugar, bay leaves, oregano, basil, thyme, salt and pepper. Stir to combine, then reduce the heat and simmer a few minutes. Return the sausage to the pan,
7. While the sauce is simmering, toss the shrimp in the Cajun seasoning and set aside.
8. Stir in a pinch of baking soda.
9. Add the shrimp, cover and turn off the heat.
10. Let stand 20 minutes, or until the shrimp are pink and curled.
11. Serve with a scoop of hot cooked rice.