Creole Shrimp and Andouille Sausage with Kale

Instant Pot Creole Shrimp and Andouille Sausage with Kale

Prep Time 12 minutes
Cook Time 4 minutes
Resting Time (Estimate) 20 minutes
Total Time 36 minutes
Course Main Course
Cuisine Creole
Servings 6


  • Pressure Cooker


  • 2 tablespoons butter
  • 1 cup red bell pepper diced
  • ¾ cup red onion diced
  • ¾ cup celery diced
  • 12 ounces andouille sausage diced (I like Aidell’s)
  • 2 cloves garlic crushed or diced
  • 1 teaspoon thyme
  • 1 teaspoon Creole seasoning mix
  • 1 cup broth
  • 2 pounds (16-20 size) wild caught shrimp, with shells and tails on, frozen
  • 2 cups baby kale coarsely chopped
  • 1/4 cup heavy cream


  • 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.
  • 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.)
  • 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.
Keyword Shrimp and Andouille sausage with kale


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