Smoked sausage creole is a riff on classic shrimp creole. Simmered in a simple sauce of tomatoes, peppers and onions, it tastes like it took all day to cook. You’ll want to serve this over rice to catch every last drop!
Smoked Sausage Creole
I currently have a backlog of smoked sausage in my freezer. I love smoked sausage and I always stock up when it goes on sale.
It’s economical and it comes in so many different varieties – beef, turkey, Polish, kielbasa, etc. It’s convenient to have on hand since it’s already fully cooked and makes putting dinner together a breeze.
We never get tired of eating it, but I’ve been racking my brain lately trying to come up with new ways to prepare it. That’s when I remembered shrimp creole (another quick cooking protein) and decided to create a smoked sausage creole instead!
>> If you love smoked sausage, be sure to try this Cheesy Smoked Sausage Potato Casserole!
This meal is a snap to make and you probably already have all of the ingredients on hand. The most labor intensive part is chopping up the vegetables – onion, bell pepper and celery – which flavor the sauce.
Add some staple ingredients like Worcestershire sauce and hot sauce and you have an incredibly savory, stove-top meal. In the summer, I plan to add fresh okra or zucchini to the sauce as well!
Are you a smoked sausage fan? If you have a favorite smoked sausage meal, feel free to add it in the comments below!
- 1 lb smoked sausage, sliced 1/2 inch thick
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 teaspoon (1 clove) minced garlic
- 1 can (8oz) tomato sauce
- 1 can (14oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (more or less to taste)
- 1 teaspoon chili powder
- 1 bay leaf
- Salt and pepper, to taste
- Cooked rice, for serving
- Green onion, for garnish (optional)
- In a dutch oven or skillet over medium heat, brown the sausage on both sides, about 5 minutes.
- Remove the sausage and add a tablespoon of oil if pan is dry. Add the onion, bell pepper, celery and saute until softened, about 5-7 minutes.
- Stir in the garlic and saute for 1 minute.
- Add the sausage back to the pan, along with the tomato sauce, diced tomatoes, Worcestershire sauce, hot sauce, chili powder and bay leaf, stirring to combine. Season to taste with salt and pepper.
- Cover and simmer on low for 25-30 minutes, until sauce has reduced and thickened. Remove bay leaf before serving. Serve over hot rice with green onion for garnish, if desired.