SHRIMP CREOLE (Lori T’s)
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Delicous with Regular or Andouille Savannah Sausage
1 Pkg. Savannah Sausage Andouille
- 1 lb. of medium shrimp (peeled and headed)
- 1/2 cup chopped onion
- 1/2 chopped bell pepper
- 1/2 cup chopped celery (optional)
- 1 clove of garlic, minced
- 1 tsp of Cajun Seasoning
- 1 small can of medium Rotel
- 1 lg. can crushed tomatoes with basil and garlic
- 1 lg. can diced tomatoes
- 1 TBS of butter
- Salt, Pepper and hot sauce to taste
- Serve over cooked rice or cornbread
Slice sausage and grill in pot until browned. Remove sausage from pot and set aside. Add onions, peppers and garlic to pot with sausage drippings and saute until done. Remove from pot. Once the butter is melted, add shrimp. Cook until done. Add all the other ingredients to the shrimp and cook on low for an hour.