Super Hot Andoullie & Shrimp Creole - BigOven 172982
Super Hot Andoullie & Shrimp Creole

Super Hot Andoullie & Shrimp Creole

Ready in 1 hour
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Super Hot Andoullie & Shrimp Creole"

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This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if you can't get andoullie sausage.

"This is the best creole I've ever had!! I didn't have habeneros so I just used more cayenne. I also used chorizo instead of andoullie. Served it for a party and had to print out copies of the recipe for everyone!! Fantastic!!"

- kieron2020

Ingredients

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3 tbsp vegetable oil
3 stalks celery; chopped
1 large Onion; chopped
2 green bell peppers; chopped
8 cloves garlic; chopped
2 bay leaves
2 fresh long cayenne peppers; minced
3 big Sun habenero peppers; minced
1/2 tbsp Cajun seasoning
1/2 tbsp cayenne pepper powder
1/2 tbsp red pepper flakes
1/2 tbsp ground black pepper
1 tsp. cumin
1 tbsp Tabasco sauce
2 14-oz can whole tomatoes
1 can tomato paste
2 lbs uncooked shrimp; shelled, deveined
2 lbs andoullie sausage; cut 1/4 inch thick, into halves
2 tsp salt; to taste

Original recipe makes 6

Servings  

Preparation

Heat oil in a large heavy skillet/pot over med heat. Add andoullie sausage and brown, about 5 minutes. With a slotted spoon, remove the sausage from the skillet, leaving the oil. Add onion, celery, green pepper, fresh cayenne pepper, habenero pepper and garlic and saute until onion is translucent, about 5 minutes. In a blender, slightly pulse tomatoes, tomato paste, then slowly whisk into the skillet. Add bay leaves, red pepper flakes, cayenne pepper powder, black pepper, cumin, Tabasco sauce and Cajun seasoning. Return andoullie to the mixture. Bring to a boil, then reduce heat and simmer for 1 hour. Add shrimp and cook for 1 minute, then remove and let stand covered for 5 min. Serve immediately with steamed rice.

Credits

Added on Award Medal
Calories Per Serving: 737 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Looks / sounds delicious! I can't wait to feed this to my wimpy girlfriend!
MMOBRIEN 1 year ago
Wow, this was HOT and I loved it. Thanks for posting this!
jehegarty 4 years ago
This is the best creole I've ever had!! I didn't have habeneros so I just used more cayenne. I also used chorizo instead of andoullie. Served it for a party and had to print out copies of the recipe for everyone!! Fantastic!!
kieron2020 5 years ago
The Cajun seasoning goes a long way towards the saltiness of this dish. Also, the key to the fresh pepper blending in, as well as to reducing the acidity, simmer for the full hour. Don't forget the Dixie beer!!! [I posted this recipe.]
thetitan99 5 years ago
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