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.
Category: Soups, Stews and Chili
Cuisine: Cajun
3 tbsp vegetable oil
3 stalks celery chopped
1 large Onion chopped
2 green bell peppers chopped
8 cloves garlic chopped
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
Looks / sounds delicious! I can't wait to feed this to my wimpy girlfriend!
MMOBRIENWow, this was HOT and I loved it. Thanks for posting this!
jehegartyThis 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!!
kieron2020The 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
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