Missing that Creole flavor? A friend of ours was telling us about something his wife had made with ground sausage and shrimp. My imagination ran a bit wild and all i could think of was Gumbo and Gazpacho. Not really sure how I got to this spot in the thought process, but that’s the joy of creating different recipes! I am not the best at naming different concoctions – so if you all think of something better to name this thing, let me know ![🙂](https://s.w.org/images/core/emoji/2.4/svg/1f642.svg)
Mr. Junkie was very happy and had a large amount! “Comfort Food!” is what he called it. I am sure we will be making this quite a bit! It was very filling!
We put ours on a bed of fried cabbage, but you could use all kind of things instead of cabbage! Try Riced Cauliflower instead!
Ingredients:
- 336 g Ground Pork Sausage; 1 tube
- 340 g Medium Shrimp; 1 bag, tail removed
- 160 g Green Bell Pepper
- 60 g Onion
- 3 Tbsp Tomato Paste Concentrate
- 2 tsp Tony Chachere’s Creole Foods Spice
- 1/2 tsp Salt
- 1 Tbsp Minced Garlic
- 1 Bay leaf
- 480 g Chicken Broth
Directions:
- Fry the ground sausage until cooked through
- Drain some of the fat (optional)
- In a blender, combine the tomato paste, broth, onion and green pepper. Blend until mixed into a sauce consistency.
- Pour the tomato mixture into the pan with the ground sausage
- Add in the spices and seasonings
- Cook down until sauce is thick (to your liking)
- Add shrimp
- Stir and cover for approx. 5 min
- Serve over a bed of fried cabbage, cauliflower or any other choice
Serves: 4
Nutrition Facts per Serving:
- Calories 427
- Total Fat 28.9 g
- Total Carbohydrates 6.6 g
- Fiber 1.1 g
- Sugar 5.6 g
- Net Carbohydrates 5.5 g
- Protein 31.1g
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