Creole Lady
Transport your taste buds straight to the heart of Louisiana with the vibrant and flavor-packed "Creole Lady." This one-pot wonder combines tender shrimp, spicy andouille sausage, and the "holy trinity" of Creole cooking—onions, bell peppers, and celery—simmered together with fragrant Cajun spices, crushed tomatoes, and fluffy white rice. It's the perfect balance of bold seasoning and Southern comfort, with a tantalizing hint of heat from paprika and a dash of hot sauce. This easy yet impressive dish is ready in just 50 minutes, making it a go-to for weeknight dinners or sharing at gatherings. Garnished with fresh parsley and green onions, "Creole Lady" is as visually stunning as it is delicious. Serve up this authentic Creole recipe and bring a spicy, soulful twist to your table!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 8 oz Andouille sausage, sliced
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 14 oz Canned crushed tomatoes
- 1 cup Chicken broth
- 1 cup Uncooked white rice
- 1 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 tsp Hot sauce
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
- 2 Green onions, sliced (for garnish)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 3-4 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, dried thyme, and paprika. Cook for 1 minute, until fragrant.
Add the canned crushed tomatoes, chicken broth, and uncooked white rice to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20 minutes, stirring occasionally, until the rice is cooked.
Return the cooked sausage to the skillet and stir to combine.
Season the shrimp with a pinch of salt and black pepper, then add them to the skillet. Cook for 5-7 minutes, until the shrimp are pink and cooked through.
Stir in the hot sauce and adjust seasonings to taste with additional salt, pepper, or Cajun seasoning, if desired.
Remove the skillet from heat and garnish with sliced green onions and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
