Ready in 1 hour 30 minutes
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!!"
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.
MMOBRIEN 2y agoLooks / sounds delicious! I can't wait to feed this to my wimpy girlfriend!
jehegarty 6y agoWow, this was HOT and I loved it. Thanks for posting this!
kieron2020 6y agoThis 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!!
thetitan99 6y agoThe 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.]