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Shrimp with Andouille Sausage

Shrimp with Andouille Sausage

Servings: 4


  • 1 lb shrimp peeled and deveined
  • 12 ounce andouille sausage
  • 1 8 ounce can of tomato sauce
  • 3 stalks celery
  • 1 each green bell pepper
  • 1 each clove of garlic
  • 1 bunch green onions
  • 1 each white onion
  • bay leaf
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper season in the end to your preference


Pre-Cook (Mise En Place)

  • Gather your equipment: large sauce pan/skillet, cutting board, knife
  • Preheat your Sauce Pan/Skillet on Medium High
  • Slice the sausage in half inch pieces
  • Dice the celery
  • Dice the bell peppers
  • Dice the white onions
  • Slice the green onions
  • Peel the garlic and slice into slivers

Cooking Method:

  • In a large sauce pan over medium high heat, add 2 tbsp of olive oil
  • Add onions, peppers, celery, garlic and stir until softened for about 5 minutes
  • Stir in the sausage and season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp salt and pepper. Stir in the bayleaf and add the tomato sauce. Add 1 cup of water. Bring the mixture to a boil and reduce to low heat and simmer
  • Add the shrimp and cook for 10 minutes, until the shrimp is pink and cooked through
  • Stir in the green onions for garnish

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