Creole Shrimp and Andouille Sausage with Kale

Instant Pot Creole Shrimp and Andouille Sausage with Kale

Course Main Course
Cuisine Creole
Keyword Shrimp and Andouille sausage with kale
Prep Time 12 minutes
Cook Time 4 minutes
Resting Time (Estimate) 20 minutes
Total Time 36 minutes
Servings 6


  • 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


  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.

Recipe Notes

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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