RECIPES: Tin Roof’s Creole Shrimp and Pig

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1T      olive oil

.5t      garlic, chopped

.5t      smoked bacon, diced

1oz    Spanish onion, diced

1oz    green bell pepper, diced

3oz    fresh shrimp

2oz    andouille sausage, diced

1oz    smoked pulled pork

4oz    stewed tomatoes, pureed

1t       creole seasoning

2 parts onion powder

2 parts garlic granulated

2 parts dried oregano

2 parts dried basil

1 part cayenne

1 part celery seed

4 parts sweet smoked paprika

1 part dried chili flake

1 part dried thyme

1 part black pepper

1 part white pepper

4 parts kosher salt

1t       fresh parsley, chopped




heat olive oil in a sauté pan and render the bacon and sausage. Add in and sweat the garlic, onions and peppers. Throw in the shrimp and pulled pork and add creole seasoning. Add stewed tomato puree and cook until the shrimp are tender and the sauce is holds everything together. Season to taste and finish with fresh parsley

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