Ingredients

• 1 tablespoon olive oil
• 14 ounces Zatarain’s Cajun-Style Smoked Sausage, sliced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 1 tablespoon Zatarain’s New Orleans-Style Creole Seasoning
• 28 ounces crushed tomatoes
• 14 ¹/₂ ounces tomato sauce
• 1 tablespoon freshly ground black pepper
• ¹/₂ tablespoon sugar
• 1 pound raw shrimp, shelled and deveined
• ¹/₂ cup fresh parsley, roughly chopped

Directions

1- Warm the olive oil in a large skillet or sauté pan over medium-high heat. Then, add the sausage and cook until the meat starts to brown.

2- Stir in the “holy trinity” (green bell pepper, onion, and celery), minced garlic, and Creole seasoning. Stir until the seasoning is evenly distributed and let the vegetables soften for a few minutes.

3- Lower the temperature to medium, add the crushed tomatoes, tomato sauce, pepper, and sugar, and stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.

4- Turn off the heat, and stir in the raw shrimp and fresh parsley. Cover the pan and let sit for 5 minutes, or until the shrimp are firm and have reached a pinkish-orange color. (This is when you’ll know that the shrimp are fully cooked.) Serve warm with white rice or—my personal favorite—on toast with shredded cheddar cheese sprinkled over top.