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Creole Ragu on a white plate

Creole Ragu with Shrimp and Sausage – Paleo Style

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Karen
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Category: Seafood and Turkey
  • Method: Stovetop and microwave
  • Cuisine: Creole
  • Diet: Gluten Free

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

  • 14-oz pkg. nitrate-free, low sodium and gluten-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 No Salt Creole Seasoning
  • 1 Tablespoon chopped fresh thyme or 1 tsp dried
  • 11/2 lb. peeled and deveined medium-large shrimp, fresh or frozen**
  • 14 oz can fire-roasted diced tomatoes, no salt

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 powder
  • 1/2 teaspoon pepper


Instructions

  1. Microwave Spaghetti Squash: Prick the spaghetti squash with a sharp knife in 10-12 places 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: Start the ragu while the squash is cooking and cooling. Cook sausage in hot oil over medium heat for 5 minutes or until browned.
  3. Add onion, bell pepper, garlic, seasoning, and thyme; cook for 8 minutes, stirring often.
  4. Mix tomatoes and shrimp. Cook for 5 minutes or until the shrimp turns pink.
  5. Prepare Cooled Squash: Remove strands from squash with a 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.

Notes

* omit for pescatarian diet; read the label for gluten-free if following a Celiac diet

**  follow pkg direction to thaw frozen shrimp; for budget meal, reduce shrimp to 1/2 pound and add 1 can red beans, drained

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