Sausage, Peppers, Onions & Shrimp

 In Dinner, Lunch, Pork, Seafood, Spicy, Under 1 Hour

The first week we spent in New Orleans entailed eating some of the best seafood I’ve ever had in my life, navigating flood waters and unfamiliar streets, job interviews and getting a feel for the City we would call home for the next four months.

By the time we got around to shooting our first blog post I was pooped. I walked through the grocery store searching for inspiration and stared blankly at the chalkboard sign detailing the prices of the farmer’s vegetables in a pinched handwriting. Colored bell peppers were $1.25 a piece so I settled for a green one instead. A few more minutes were spent listlessly circling the store and I came to the conclusion that all I wanted was a simple dish of vegetables, sausage, and shrimp.

I came home with a bunch of random vegetables, andouille sausage, shrimp and creole seasoning and then I began to cook, not really knowing what the final dish would be. I browned sausage, caramelized onions, sauteed shrimp, peppers & garlic and toasted thick slices of crusty bread on a hot, cast iron pan with plenty of butter. Finally, I sat down with Tony and soaked up every last bit of that fantastic dish and it was everything I wanted it to be. I hope you enjoy this first dish that carries with it the flavors and simplicity that I have found in New Orleans. Stay tuned for many more recipes to come.

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Sausage, Peppers, Onions & Shrimp

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 30 min

Ingredients:

  • 4 Links Andouille Sausage or your favorite type
  • 1 lb Fresh Gulf Shrimp
  • 2 Bell Peppers
  • 1 Large Onion
  • 1 Loaf Crusty Baguette
  • 6 Garlic Cloves
  • 1 Tablespoons + More Creole Seasoning
  • 1 Tablespoon Tomato Paste (optional)
  • 1 Tablespoon Apple Cider Vinegar
  • Butter
  • Salt
  • Pepper
  • Grapeseed Oil

Directions:

Slice the sausage on a bias then heat a large cast iron skillet over medium heat with enough oil to lightly coat the bottom.

When the skillet is hot, brown the sausage on both sides and allow it to cook all the way through if not using precooked sausage.

While the sausage cooks, slice the onion into thin slices.

Remove the sausage and add the onion to the pan then add 1 Tablespoon of butter and a pinch of salt and pepper.

Cook the onion over medium low heat with a lid on, stirring occasionally and adding oil as needed.

Meanwhile clean, shell and devein the shrimp, slice the bell pepper and mince the garlic.

When the onions are caramelized and sweet, add the tomato paste and thin it with 1 Tablespoon water. Then add the shrimp, bell pepper and garlic along with 1 Tablespoon Creole seasoning. Saute until the shrimp are cooked and the peppers are crisp-tender, adding more oil and butter as needed. This should take about 5 minutes.

Meanwhile, slice four pieces of bread from the baguette on a bias. Preheat a cast iron skillet over medium high heat. Butter both sides of the bread and griddle on the hot pan until the bread is golden brown.

Taste the pepper and onion mixture and add more creole, salt, and pepper as needed.

Serve with a piece of the griddled bread. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Colander
  • Wooden Spoon
  • Slotted Spoon
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Sausage, Peppers, Onions & Shrimp

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 30 min

Ingredients:

  • 4 Links Andouille Sausage or your favorite type
  • 1 lb Fresh Gulf Shrimp
  • 2 Bell Peppers
  • 1 Large Onion
  • 1 Loaf Crusty Baguette
  • 6 Garlic Cloves
  • 1 Tablespoons + More Creole Seasoning
  • 1 Tablespoon Tomato Paste (optional)
  • 1 Tablespoon Apple Cider Vinegar
  • Butter
  • Salt
  • Pepper
  • Grapeseed Oil

Directions:

Slice the sausage on a bias then heat a large cast iron skillet over medium heat with enough oil to lightly coat the bottom.

When the skillet is hot, brown the sausage on both sides and allow it to cook all the way through if not using precooked sausage.

While the sausage cooks, slice the onion into thin slices.

Remove the sausage and add the onion to the pan then add 1 Tablespoon of butter and a pinch of salt and pepper.

Cook the onion over medium low heat with a lid on, stirring occasionally and adding oil as needed.

Meanwhile clean, shell and devein the shrimp, slice the bell pepper and mince the garlic.

When the onions are caramelized and sweet, add the tomato paste and thin it with 1 Tablespoon water. Then add the shrimp, bell pepper and garlic along with 1 Tablespoon Creole seasoning. Saute until the shrimp are cooked and the peppers are crisp-tender, adding more oil and butter as needed. This should take about 5 minutes.

Meanwhile, slice four pieces of bread from the baguette on a bias. Preheat a cast iron skillet over medium high heat. Butter both sides of the bread and griddle on the hot pan until the bread is golden brown.

Taste the pepper and onion mixture and add more creole, salt, and pepper as needed.

Serve with a piece of the griddled bread. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Colander
  • Wooden Spoon
  • Slotted Spoon
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Sausage, Peppers, Onions & Shrimp 4 Servings 4 Links Andouille Sausage or your favorite type 1 lb Fresh Gulf Shrimp 2 Bell Peppers 1 Large Onion 1 Loaf Crusty Baguette 6 Garlic Cloves 1 Tablespoons + More Creole Seasoning 1 Tablespoon Tomato Paste (optional) 1 Tablespoon Apple Cider Vinegar Butter Salt Pepper Grapeseed Oil
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