Creole Ragu with Shrimp and Sausage – Paleo Style

Big taste but few ingredients in this Paleo Creole Ragu with Shrimp and Sausage recipe. The classic Creole sauce has a new twist by placing it over spaghetti squash, making it a gluten-free, low-carb, one-pot meal that freezes well.
Creole Ragu on a white plate

Bring the Taste of New Orleans

Big taste but very few ingredients in this veggie-forward version of a classic Big Easy dish – Paleo Creole Ragu with Shrimp and Sausage. It’s Paleo and low carb because it’s served over spaghetti squash rather than rice. New Orleans is a great place to visit and enjoy the culture and fare.  You can celebrate the unique flavors of the city at your dinner table with this recipe by Emeals.

Creole Ragu Ingredients

Why I Love this Recipe

  • Easy one-pot meal
  • Freezes well 
  • Absolutely delicious
  • Low carb, veggie-forward, and grain-free which means it is low inflammation
  • The sodium can also be controlled through the ingredients used

Notes on Ingredients

  • Nitrate-free and low sodium turkey sausage is a great choice
  • Can replace green pepper with any preferred color.
  • Creole seasoning – look for low salt or no salt added seasoning mix
  • Frozen or fresh shrimp can be used. Frozen raw (uncooked) shrimp is a great option. Look for wild-caught American shrimp. It will come from the coastal regions: NC, SC, GA, FL, LA.  If you cannot find an affordable price for wild-caught American shrimp, look for sustainable farm-raised.
  • Spaghetti squash is such a flavorful and fun vegetable. I seek out recipes and grow them in my garden. Kids love to help scrape out the strands but make sure it is cool enough to handle. 

Equipment Needed

This simple recipe does not require much in the way of equipment but it needs a Dutch oven or stockpot and a sharp and sturdy chef knife to cut the spaghetti squash.

Creole Ragu with Sausage and Shrimp over Spaghetti Squash
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Creole Ragu on a white plate

Creole Ragu with Shrimp and Sausage – Paleo Style


Description

Big taste but few ingredients in this Paleo Creole Ragu with Shrimp and Sausage recipe. The classic Creole sauce has a new twist by placing it over spaghetti squash, making it a gluten-free, low-carb, one-pot meal that freezes well.


Ingredients

Units Scale

Creole Sauce

  • 1 14oz pkg. nitrate-free smoked turkey sausage, cut into 1/2 -inch pieces
  • 2 Tablespoons avocado oil or olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 11/2 Tablespoons Creole seasoning
  • 1 Tablespoon chopped fresh thyme, or 1 tsp dried
  • 11/2 lb. peeled and deveined, medium-large shrimp, fresh or frozen. If shrimp is frozen, follow pkg direction to thaw
  • 1 14 oz can fire-roasted diced tomatoes

Spaghetti Squash

  • 2 spaghetti squash
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons chopped fresh thyme or 1 tsp dried
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Instructions

  1. Microwave Spaghetti Squash: Prick both whole spaghetti squash with a sharp knife in 10-12 places all around the perimeter. Microwave on high for 9 minutes to soften the squash. This makes it easier to cut. Slice both squashes in half lengthwise and be careful of the steam. Remove and discard the seeds. Place squash cut side down in a microwave-safe dish with 2 tablespoons of water.  Cook on high for an additional 9 minutes or until tender. Let stand for 10 minutes to cool.
  2. Cook Ragu: While squash is cooking and cooling, start the ragu. Cook sausage in hot oil over medium heat for 5 minutes or until browned.
  3. Add onion, bell pepper, garlic, seasoning, and thyme; cook 8 minutes, stirring often.
  4. Mix tomatoes and shrimp. Cook 5 minutes or until shrimp turns pink.
  5. Prepare Cooled Squash: Remove strands from squash with fork and place in a serving bowl. Toss with olive oil, vinegar, thyme, garlic salt, and pepper.
  6. Serve: Place spaghetti squash on dinner plates and top with Creole Ragu.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Seafood and Turkey
  • Method: Stovetop and microwave
  • Cuisine: Creole

Keywords: New Orleans creole, fish, seafood, shrimp

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