Shrimp Creole
with kielbasa

  • Makes 4 servings
  • Total time: 30 minutes

Shrimp are sold according to size, and it takes 21–30 large shrimp to make a pound.


  • ½ cup dry white rice
  • 1 t. salt
  • ½ t. paprika
  • ½ t. black pepper
  • ½ t. cayenne
  • 1 lb. large shrimp, peeled, deveined, tails left on*
  • 8 oz. sliced kielbasa
  • 4 T. olive oil, divided
  • 1 cup diced red bell pepper
  • ½ cup diced onion
  • ½cup diced celery
  • 1 T. minced garlic
  • 2 cups diced tomatoes
  • ½ cup minced scallions
  • Sliced scallions for garnish
  • Tabasco to taste


Cook rice according to package directions. Cover and set aside.

Blend all the spices together, then coat shrimp. Saute the spiced shrimp and kielbasa in 2 T. oil just until shrimp turns pink and firm. Remove shrimp and sausage from pan. Using the same pan, add remaining oil and saute bell pepper, onion, celery, and garlic until onion becomes translucent. Add tomatoes and cooked rice, and cook until mixture is heated completely. Stir in shrimp and kielbasa, and cook until all ingredients are heated through, 1-2 minutes.

Garnish with sliced scallions and serve with Tabasco.