Creole Shrimp and Sausage

If you find yourself occasionally wandering the grocery store aisles hoping for inspiration, you can stop right now. This Creole shrimp and sausage recipe is the easy and enjoyable weeknight dinner 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, fork in hand.

For a unique and healthful twist on the Creole classic, this recipe calls for bulgur wheat in place of white rice. Common in Middle Eastern cuisine, bulgur is a whole, hulled wheat kernel that’s packed with nutrients. It 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 the pot and simmer the bulgur for 15 minutes or until it’s 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 sausage will really bring the authentic Creole flavor of New Orleans to this dish.

Step 3: Make the Creole sauce

In the same skillet, saute 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 three to five 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 Cajun 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 saute them with the onions and bell peppers.

How to Store Creole Shrimp and Sausage

When the leftovers have cooled, place them in a glass storage container and store them in the refrigerator for up to three days. If you’d like to freeze leftover shrimp and sausage Creole, store it in freezer-safe containers or storage bags for up to three months. Reheat it in the microwave or on the stovetop until it’s heated through.

Creole Shrimp and Sausage Tips

What is the best Creole seasoning for Creole shrimp and sausage?

Creole seasoning is typically a blend of dried herbs, garlic powder, onion powder, paprika and cayenne pepper. There’s a large variety of ready-made Creole seasonings on the market, but it’s easy and cost effective to make your own spice blend.

What else can I use instead of bulgur in sausage and shrimp Creole?

To keep the high level of vitamins and nutrients of the bulgur, try using brown rice, quinoa, buckwheat or farro. For a more classic Creole dish, you can’t go wrong with long-grain white rice, but you will sacrifice some of the vitamins found in the other grains.

Can I make Creole shrimp and sausage ahead of time?

You bet! In fact, this shrimp Creole will taste even better after the flavors meld in the refrigerator for 24 hours. Simply store it in the fridge until you’re ready to eat it, then reheat it in a saucepan over medium heat.