This south Louisiana dish has long been a staple for the state’s natives, so we made sure to capture the traditional flavor profile while adding a little more spice.
Makes 10 to 12 servings
- 8 ounces smoked sausage, chopped
- ¼ cup unsalted butter
- 1 small onion, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chopped fresh tomatoes
- 1 (14.5-ounce) can stewed tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon Creole seasoning
- 1 (12-ounce) bottle pale ale
- 1½ pounds large fresh shrimp, peeled and deveined (tails left on)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- Hot cooked rice, to serve
- Garnish: sliced green onion
- In a medium cast-iron Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, 5 to 7 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Melt butter with drippings in pot over medium heat. Add onion, celery, and bell pepper; cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in garlic; cook for 1 minute. Stir in flour; cook, stirring constantly, for 3 to 4 minutes.
- Stir in all tomatoes, paprika, and Creole seasoning; cook for 1 minute. Stir in beer and sausage; bring to a boil. Reduce heat, and simmer, stirring occasionally and breaking up any large pieces of tomato, for 15 minutes.
- Stir in shrimp, Worcestershire, and hot sauce; cook for 5 minutes. Serve with rice. Garnish with green onion, if desired.
It’s traditional in Louisiana to make this dish with what locals call Creole tomatoes, which are grown in alluvial soil alongside rivers, floodplains, and deltas; tolerate high heat and humidity; are vine-ripened; and have a firm texture. Many varieties of tomatoes can be Creole if they meet these criteria. Beefsteak tomatoes are a good substitute for them.