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A Bougie Twist to a New Orleans Favorite


1 lb stew meat

l lb Shrimp

1/2 lb Andouille Sausage

32oz Beef Broth

3/4 cup of Creole Mix ( chopped onions, celery, green and red bell peppers, green onions, and parsley)

1 tsp Oregano

2 Bay leaves

2 tsp cayenne pepper

3 tbsp Worcestershire Sauce

Soy Sauce

Creole Seasoning

Olive Oil


  1. Marinate stew meat in 2 tbsp soy sauce and 2 tbsp of creole seasonings for 30 minutes.

  2. Marinate shrimp in 2 tbsp soy sauce and tbsp of creole seasonings for 30 minutes.

  3. Heat olive oil in a dutch oven on medium heat. Brown stew meat on both sides.

  4. Add 32oz Beef Broth

  5. Add creole mix

  6. Add oregano, cayenne pepper, and Worcestershire sauce

  7. Add 1 tsp of creole seasoning

  8. Bring to boil

  9. Add bay leaves

  10. Simmer for 40 minutes

  11. Add shrimp and sausage. Simmer for 10 minutes.

  12. Serve with cooked thin spaghetti noodles

  13. Garnish with hard-boiled eggs and green onions.

  14. ENJOY!!!

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