Photo: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery
Prep Time
30 Mins
Cook Time
3 Hours 5 Mins
Makes 10 to 12 servings

How to Make It

Step 1

Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp.

Step 2

Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.

Step 3

Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.

Step 4

Meanwhile, prepare rice according to package directions.

Step 5

Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.

Step 6

Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.

Ratings & Reviews

SDSMITH6755's Review

July 10, 2013
This was excellent although time consuming. I served it to my husband, two other adults and a teenager, all of whom really enjoyed the meal. I thought it was a bit spicy but they did not. I used McCormick's cajun spice (what I could find) and smoked andouille sausage all served over homemade long grain white rice. This one is a keeper for me.

louisiana2's Review

October 19, 2012

shellyvankirk's Review

January 12, 2010
This was just ok. The flavor was a little flat. It didn't have the body a real Creole shrimp does. It definitely needed a roux. I usually make the Frugal Gourmet's Shrimp Etoufee recipe, and it is a family favorite. I really liked to addition of the andouille that this recipe offered, so I will probably just add the andouille to the Frugal Gourmet recipe.