Creole Shrimp And Sausage Food

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO

Steps:

• Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
• Decrease heat to med-low and simmer for 20 minutes.
• Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
• Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
• Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
• Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
• Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
• Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
• Stir in the remaining stock.
• Increase the heat to high and bring to a boil.
• Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
• Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
• Stir in the shrimp and simmer until cooked through, about 5 minutes.
• Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
• Remove the bay leaves and serve immediately.

CREOLE SHRIMP AND SAUSAGE

Steps:

• Begin by cooking rice according to package directions.
• While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
• While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
• Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
• In the sausage pan, add garlic. Saute 30 seconds.
• Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
• Add olive oil and saute another 5 minutes until almost tender.
• Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
• Stir in sausage. Allow to simmer, uncovered for 20 minutes.
• If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
• Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
• Serve over rice.

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA

Steps:

• Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
• Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
• Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
• Add the garlic to the pan and saute for 30 seconds.
• Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
• Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook an additional 2 minutes.
• Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

CREOLE SHRIMP AND SAUSAGE STEW

Steps:

• Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
• Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
• Add broth and tomatoes; bring to a boil.
• Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
• Sprinkle with parsley.