Texas Shrimp Creole Recipe

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Texas Shrimp Creole

Lynnda Cloutier


Here's one from a great community cookbook

pinch tips: How to Perfectly Cook Fish in a Pan




8 oz. pork and beef sausage
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cans tomatoes with green chiles, 10 oz. each
3 tablespoons seasoned tomato paste
3 tablespoons worcestershire sauce
1 to 2 teaspoons sugar or to taste
1 or 2 bay leaves
1 pound peeled deveined shrimp, about 1 1/3 lbs., unpeeled shrimp
1 cup chicken broth
hot cooked rice

Directions Step-By-Step

Remove casing from sausage and crumble the sausage. Saute sausage with onion, bell pepper and garlic in olive oil in skillet. Add tomatoes with green chiles, tomato paste, Worcestershire, sugar and bay leaves. Mix well. Simmer for 15 minutes. Add shrimp and as much of the chicken broth as needed for desired consistency. Cook for 15 to 20 minutes. Adjust seasonings and discard bay leaves. Serve over rice. You can substitute one can of diced tomatoes with Italian seasoning for one can of tomatoes with green chiles. Serves 4 to 6
Treasures from the Bend, Rich in History and Flavor, For Bend Junior League, Sugar Land, Texas

About this Recipe

Course/Dish: Fish, Seafood