Creole Shrimp and Andouille Sausage with Kale

Instant Pot Creole Shrimp and Andouille Sausage with Kale

  • Servings: 6
  • Difficulty: easy
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  • 2 T. butter
  • 1 cup red bell pepper, diced
  • ¾ cup red onion, diced
  • ¾ cup celery, diced
  • 1 12-oz. package andouille sausage, diced (I like Aidell’s)
  • 2 cloves garlic, crushed or diced
  • 1 t. thyme
  • 1 t. Creole seasoning mix
  • 1 cup broth
  • 2 lbs. (16-20 size) wild caught shrimp, with shells and tails on, frozen
  • 2 cups baby kale, coarsely chopped
  • 1/4 cup heavy cream



  1. Push Saute button on Instant Pot. When hot, add butter to insert and melt. Add pepper, onion and celery; cook for 4 minutes, until soft and transluscent. Stir in diced sausage; cook for 2 minutes, until slightly browned. Add garlic and cook for 1 minute.
  2. Add thyme, Creole seasoning and broth to insert. Place frozen shrimp in a steamer insert and place on top of sausage and vegetable mixture.  Close lid and seal Instant Pot pressure valve.  Select the Manual setting, high pressure, and set the timer to 4 minutes.  When done, carefully open valve avoiding the steam, for a quick release (you can place a towel over the valve, if desired.)
  3. Remove steamer basket of shrimp. When able to handle, remove tails and peel shrimp; discard shells. Return peeled shrimp to Instant Pot insert. Stir in kale and cream.

This is delicious served over mashed sweet potatoes.

Note: If you don’t have an Instant Pot, you can easily make this in a skillet. Simply use thawed, peeled shrimp.


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