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| SAUSAGE AND SHRIMP CREOLE | |
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1 lb. smoked sausage, cut crosswise 1 sm. onion, diced 1/2 bell pepper, diced 1 can tomatoes 1/4 c. catsup 3 tbsp. butter 1 lb. shrimp Melt 2 tablespoons butter in frying pan. Cook sausage, onion, and pepper. Pour off butter. Add tomatoes (break up). Add catsup. Add shrimp; heat. Serve over rice. | |
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recipe reviews #42735
Rere (District of Columbia) says:
This is a cry for help!!! No one in their right mind would think this is anywhere near an authentic Louisiana creole dish... Shame on you!!! Where is the cayenne, paprika, holy trinity seasoning!!!!
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