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Shrimp and Creole Chorizo ​​» Simple and Healthy Recipe! ✅

Rosalynn’s recipe for this spicy Louisiana dish was passed down from her grandmother to her mother, who perfected it during the years she and Rosalynn lived in New Orleans. It’s hearty and satisfying year-round, but it’s best known in the Rosalynn family for being served during Mardi Gras.

Simple to prepare (you only need a pan and about 30-40 minutes) and full of flavor, this recipe comes together with the help of a few key elements: the Creole seasoning mix, the “holy trinity” (green pepper, onion and celery ) and Zatarain Smoked Chorizo. Rosalynn prefers the warmth of her Cajun-smoked sausage for this particular dish, but the Andouille would sing here, too. If she’s cooking for kids, she recommends reducing the amount of Creole seasoning and adding a pinch of sugar to balance out the flavor.

This recipe is shared in collaboration with Zatarain’s® Smoked Chorizo. It was initially featured on Rosalynn’s food and lifestyle blog, – Publishers

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