Recipes

Shrimp and Sausage Creole

Materials

  • 3/4 lb of shrimp (remove head, shell, and shrimp line)
  • 1/2 lb of andouille sausage (chopped)
  • 1 can of diced tomatoes
  • 1 cup of Zima tomatoes - cut in half
  • 1 small bush of celery - chopped
  • 1 large white onion - diced
  • 4 cloves of garlic - minced
  • 1 serving of Chicken Bouillon + 1 bowl of water (or similar amount of chicken broth)
  • 2 tsp salt
  • 1 tbsp black pepper
  • 1 tsp thyme
  • 1 tbsp cayanne pepper / gochugaru
  • 2 bay leaves
  • dashes of hot sauce
  • dashes of worcestershire sauce
  • 1 tbsp starch
  • 2 tbsp soy sauce
  • 1 tbsp cooking wine

Instructions

  1. Mix well in a bowl: shrimp, 1 tsp salt, 1 tbsp starch, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 clove of minced garlic
  2. Cut the sausage and vegetables
  3. Add vegetable oil to wok, turn heat to medium. Once the oil is hot, add in the marinated shrimp. Stir fry until mostly cooked
  4. Remove shrimp from wok, store for later use.
  5. Add a bit more oil to the wok, add in the diced onions, cook until the raw smell goes away
  6. Add in the celery, cook for ~3 min
  7. Add in the Zima tomatoes and diced tomatoes, stir until the tomato is cooked down
  8. Add in minced garlic, stir to combine
  9. Add in chicken bouillon & water, salt, black pepper, thyme, cayanne pepper, hot sauce, worcestershire sauce, bay leaves. Stir to combine
  10. Bring to boil, then turn the heat down to simmer, let simmer for 20 min
  11. Add in the andouille sausage & shrimp, stir to mix with the broth, bring to boil and turn down to simmer again, let cook for another 15 min

Comments

In step 11. you might need to add more water

Source

Originally from here

h/t to OP for the recommendation of Zima tomatoes