Spicy Andoullie & Shrimp Creole Recipe
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.
- 3 tbls. vegetable oil
- 3 celery stalks chopped
- 1 large onion chopped
- 2 green bell peppers chopped
- 8 garlic cloves chopped
- 2 bay leaves
- 2 fresh long cayenne peppers minced
- 3 big Sun habenero peppers minced
- 1/2 tbls. Cajun seasoning
- 1/2 tbls. cayenne pepper powder
- 1/2 tbls. red pepper flakes
- 1/2 ground black pepper
- 1 tsp. cumin
- 1 tbls. Tabasco sauce
- 2 14 oz. cans of whole tomatoes
- 1 can of tomato paste
- 2 lbs. uncooked shrimp shelled, deveined
- 2 lbs. andoullie sausage, cut 1/4 inch thick, into half moons
- 1 salt to taste (2 tsp)
- 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.
Member recipes are not tested by the CHOW food team.