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Ingredients:
4 tablespoons olive oil, divided
4 tablespoons olive oil, divided
½ lb raw shrimp (or frozen and thawed)
3 teaspoons Creole seasoning, divided
8 oz andouille sausage, sliced
1 medium yellow onion, diced
2 cloves garlic, diced or crushed
1 green bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 teaspoon onion powder
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon paprika
1 14-oz can of crushed, fire-roasted tomatoes
1½ cup chicken broth
2 teaspoons Worcestershire sauce
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Add 2 tablespoons of olive oil to the bottom of a large pot. Add the shrimp and a teaspoon of Creole seasoning. Sauté on a medium-high heat for 2 minutes, then add the sausage and continue to cook until it’s been browned on both sides (about 5 minutes). Transfer the shrimp and sausage to another container and return the pot to the stove.
Add the remaining 2 tablespoons of olive oil to the pot with the onion and garlic.
Sauté about 5 minutes, then add the bell peppers, onion powder, bay leaf, cayenne pepper and paprika, and sauté an additional 3-5 minutes.
Finally, add the remaining 2 teaspoons of Creole seasoning, the can of tomatoes, chicken broth and Worcestershire sauce, and bring the whole thing to a boil.
Reduce the heat and simmer for 10-15 minutes.
Add back the shrimp and sausage, and cook for an additional 3-5 minutes before serving.
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