June 20th, 2016
Today I published the fourth and final part of the journal that I kept when my husband and I went to Russia to adopt our daughter from an orphanage when she was five years old. I also included several pictures, and if you would like to check it out, click here:
Thanks to my friend Connie for sharing her Shrimp Creole recipe with me. It has been passed down and treasured in her family for many years. And for good reason. . . it’s delicious! The first time I made it, I knew I wanted to put it on my website. I love all of the fresh vegetables in it.
And the shrimp, too. I bought large tail-on shrimp and then removed the tails, but you can use any size shrimp.
I like a lot of spices, so I used spicy Italian sausage, which I thought was wonderful, but if you don’t like your food too spicy, you can use regular Italian sausage. Connie is from the South and she serves this dish with grits instead of rice, so you may want to try it that way. She also recommends Tony Chachere’s Creole Seasoning.
I know you will love this dish!
Recipe Courtesy of Connie Durrance/Slightly Adapted by Winner Dinners
1 pound bulk Italian sausage
1 large onion, chopped
1 tablespoon oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1-1/2 cups fresh tomatoes, chopped
1 pound shrimp
1 teaspoon Tony Chachere’s Creole Seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
hot cooked rice or grits
In a large skillet, cook the sausage and onion in the oil until the sausage is no longer pink. Drain. Add the bell peppers and tomatoes and cook for about 5 minutes. Add the shrimp and seasonings and heat through. Serve over hot cooked rice or grits.