Creole Shrimp and Sausage Stew
Creole Shrimp and Sausage Stew gives you smoky andouille, tender shrimp, sweet vegetables, and a tomato-rich broth in one bold, budget friendly pot.
This stew tastes like it simmered all afternoon, but it comes together fast with simple ingredients. The sausage seasons the pot, the okra adds body, and the shrimp cooks at the very end so it stays juicy.
Why You’ll Love This Recipe
- Big flavor with little effort: Browned andouille adds smoky depth before the broth even goes in.
- Tender shrimp every time: The shrimp cooks gently at the end, so it stays pink, plump, and soft.
- Hearty but not heavy: Okra, tomatoes, celery, onion, and bell pepper bring fiber, color, and fresh flavor.
- Great for stretching seafood: Rice turns one pound of shrimp into a filling dinner for 4.
Fabian’s Budget and Health Tip: Use frozen peeled shrimp and frozen sliced okra when prices are better. They save prep time, reduce waste, and taste great in a simmered stew. If andouille costs more than your budget allows, use any smoked sausage and add a little extra Creole seasoning to bring back that bold flavor.
Ingredients (Serves 4)
- 1 pound large shrimp, peeled and deveined (454 g)
- 12 ounces andouille sausage, sliced into coins (340 g)
- 1 tablespoon neutral oil, if needed (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 celery ribs, diced (100 g)
- 1 large green bell pepper, diced (150 g)
- 4 garlic cloves, minced (12 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 3 cups seafood broth (720 ml)
- 2 cups sliced okra, fresh or frozen (200 g)
- 2 teaspoons Creole seasoning (6 g)
- 1 teaspoon dried thyme (1 g)
- 1 tablespoon Worcestershire sauce (15 ml)
- 3 cups cooked white rice, for serving (480 g)
- Black pepper, to taste
- Salt, only if needed
Step-by-Step Instructions
1. Cook the Rice
Start the rice first so it is ready when the stew finishes. Keep it warm and fluffy. The mild rice balances the smoky sausage and savory broth.
2. Brown the Sausage
Set a large heavy pot over medium heat. Add the sliced andouille and cook for 5 to 7 minutes, stirring now and then, until the edges turn deep golden and the bottom of the pot has browned bits.
If the sausage looks dry, add the oil. If it releases enough fat, skip the oil. Transfer the browned sausage to a plate and leave the flavorful drippings in the pot.
3. Sauté the Vegetables
Add the onion, celery, and bell pepper to the same pot. Cook for 5 minutes, scraping the bottom as the vegetables soften. You want the onion to look glossy and the pepper to smell sweet.
Stir in the garlic and cook for 30 seconds. Stop when the garlic smells warm and fragrant. Do not let it turn dark, because burnt garlic can taste sharp.
4. Simmer the Stew Base
Add the diced tomatoes with their juices, seafood broth, okra, Creole seasoning, thyme, Worcestershire sauce, and browned sausage. Stir well and bring the pot to a steady simmer.
Reduce the heat to medium low and simmer for 20 minutes. The broth should bubble gently, the okra should soften, and the kitchen should smell smoky, garlicky, and rich.
5. Add the Shrimp
Stir in the shrimp and cook for 3 to 5 minutes. Watch closely. The shrimp are done when they curl slightly and turn pink and opaque. Pull the pot from the heat as soon as they finish so they stay tender.
6. Taste and Serve
Taste the stew before adding salt. Creole seasoning, sausage, broth, and Worcestershire sauce can already bring plenty of salt. Add black pepper if you want more bite.
Spoon rice into bowls and ladle the hot stew over the top. Make sure each serving gets sausage, shrimp, okra, and plenty of broth.
Expert Troubleshooting & FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp in the refrigerator overnight, then pat them dry before adding them to the stew. Extra water can thin the broth and dull the flavor.
How do I keep shrimp from getting rubbery?
Add shrimp only at the end. They need just a few minutes. Once they turn pink and opaque, remove the pot from the heat right away.
What if I do not like okra?
You can leave it out, but the stew will be thinner. For a similar body, simmer the stew uncovered for a few extra minutes, or mash a few spoonfuls of tomatoes into the broth.
Is this stew very spicy?
It depends on your andouille and Creole seasoning. Start with 1 teaspoon of Creole seasoning if you cook for mild eaters, then add more after the simmer.
Can I make it ahead?
You can make the stew base ahead through the simmering step. Reheat it gently, then add the shrimp right before serving. This keeps the shrimp soft and fresh tasting.
Estimated Nutritional Facts
Per serving, including rice:
- Calories: about 610
- Protein: about 36 g
- Carbs: about 45 g
- Fats: about 25 g
Creole Shrimp and Sausage Stew
Ingredients
- 1 pound large shrimp, peeled and deveined (454 g)
- 12 ounces andouille sausage, sliced into coins (340 g)
- 1 tablespoon neutral oil, if needed (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 celery ribs, diced (100 g)
- 1 large green bell pepper, diced (150 g)
- 4 garlic cloves, minced (12 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 3 cups seafood broth (720 ml)
- 2 cups sliced okra, fresh or frozen (200 g)
- 2 teaspoons Creole seasoning (6 g)
- 1 teaspoon dried thyme (1 g)
- 1 tablespoon Worcestershire sauce (15 ml)
- 3 cups cooked white rice, for serving (480 g)
- Black pepper, to taste
- Salt, only if needed
Instructions
- 1. Cook the Rice. Start the rice first so it is ready when the stew finishes. Keep it warm and fluffy. The mild rice balances the smoky sausage and savory broth.
- 2. Brown the Sausage. Set a large heavy pot over medium heat. Add the sliced andouille and cook for 5 to 7 minutes, stirring now and then, until the edges turn deep golden and the bottom of the pot has browned bits. If the sausage looks dry, add the oil. If it releases enough fat, skip the oil. Transfer the browned sausage to a plate and leave the flavorful drippings in the pot.
- 3. Sauté the Vegetables. Add the onion, celery, and bell pepper to the same pot. Cook for 5 minutes, scraping the bottom as the vegetables soften. You want the onion to look glossy and the pepper to smell sweet. Stir in the garlic and cook for 30 seconds. Stop when the garlic smells warm and fragrant. Do not let it turn dark, because burnt garlic can taste sharp.
- 4. Simmer the Stew Base. Add the diced tomatoes with their juices, seafood broth, okra, Creole seasoning, thyme, Worcestershire sauce, and browned sausage. Stir well and bring the pot to a steady simmer. Reduce the heat to medium low and simmer for 20 minutes. The broth should bubble gently, the okra should soften, and the kitchen should smell smoky, garlicky, and rich.
- 5. Add the Shrimp. Stir in the shrimp and cook for 3 to 5 minutes. Watch closely. The shrimp are done when they curl slightly and turn pink and opaque. Pull the pot from the heat as soon as they finish so they stay tender.
- 6. Taste and Serve. Taste the stew before adding salt. Creole seasoning, sausage, broth, and Worcestershire sauce can already bring plenty of salt. Add black pepper if you want more bite. Spoon rice into bowls and ladle the hot stew over the top. Make sure each serving gets sausage, shrimp, okra, and plenty of broth.
