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Creole Shrimp and Sausage with Rice

Creole Shrimp and Sausage


  • 1 tablespoon vegetable oil
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (14 ounce) can low-sodium chicken broth
  • 1 (14 ounce) can diced tomatoes with chilies
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne or ground red peppe
  • 4 cups cooked long grain white rice
  • 1/2 pound andouille or smoked sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 8 ounces cooked red beans, rinsed


  1. Heat oil in saucepan; add celery, onion, bell pepper and garlic and cook over medium heat until tender.
  2. Once tender add chicken broth, tomatoes, tomato paste and spices; cook, stirring occasionally, 5 to 10 minutes or until sauce is slightly thickened and flavors are blended.
  3. Brown andouille in large skillet. Add shrimp, beans and Creole Tomato-Vegetable Sauce. Bring to a simmer over medium heat; cook 5 to 10 minutes or until shrimp turn pink and flavors are blended.
  4. Spoon mixture over rice, or toss with rice.

Yield: 6 servings

Recipe and photo credit (used with permission): USA Rice

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