Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creole Ragu on a white plate

Creole Ragu with Shrimp and Sausage – Paleo Style


  • Author: Karen
  • Total Time: 40 minutes
  • Yield: 5 1x
  • 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

  • 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 the whole 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: 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 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.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Seafood and Turkey
  • Method: Stovetop and microwave
  • Cuisine: Creole

Keywords: New Orleans creole, fish, seafood, shrimp