This Creole shrimp and sausage recipe is hearty, flavorful and on the table in 30 minutes. With smoky sausage, tender shrimp and a bold, savory sauce served over nutty bulgur, it’s a healthier twist on the beloved Southern classic.
If you find yourself occasionally wandering the grocery store aisles hoping for inspiration for an easy and enjoyable weeknight dinner, you can stop right now. This Creole shrimp and sausage recipe is the one you’ve been searching for—hearty without being heavy, spicy but not hot, and delicious yet quick and easy. With succulent shrimp, smoky sausage and a tangy, savory Creole-spiced sauce, it announces itself with an aroma that will have everyone waiting at the table with fork in hand.
For a unique and healthful twist on this Creole classic, this recipe calls for bulgur in place of white rice. Common in Middle Eastern cuisine, bulgur is a whole, hulled wheat kernel that’s packed with nutrients and has a nutty flavor and chewy texture when cooked. It’s an excellent alternative to rice as a base for saucy dishes—like this Creole shrimp and sausage.
Creole Shrimp and Sausage Ingredients
- Chicken broth
- Quick-cooking bulgur
- Chili powder
- Creole seasoning
- Smoked sausage
- Olive oil
- Onion
- Green pepper
- Garlic
- Canned kidney beans
- Canned diced tomatoes
- Shrimp
- Worcestershire sauce
Directions
Step 1: Cook the bulgur
In a small saucepan, bring the water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon of the Creole seasoning. Reduce the heat, then cover and simmer for 15 minutes or until the bulgur is tender.
Step 2: Brown the sausage
Meanwhile, in a large skillet, brown the sausage in 1 teaspoon of the olive oil. Remove it and keep it warm.
Editor’s Tip: Any smoked sausage will work in this recipe, but andouille will really bring the authentic Creole flavor of New Orleans to this dish.
Step 3: Make the Creole sauce
In the same skillet, sauté the onion and green pepper in the remaining oil until tender. Add the garlic and cook for one minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3 to 5 minutes or until the shrimp turn pink. Fluff the bulgur with a fork, then serve it with sausage mixture.
Editor’s Tip: In both Cajun and Creole cooking, the base layer of flavor comes from the “holy trinity” of aromatics: green peppers, onions and celery. To make this Creole shrimp and sausage recipe taste like it came from the big easy, add two to three stalks of diced celery and sauté with the onions and bell peppers.
How to Store Creole Shrimp and Sausage
When the leftovers have cooled, place them in an airtight container and store them in the refrigerator for up to three days.