#25 – Shrimp Scramble

#25 – Shrimp Scramble

This is a breakfast scramble that I threw together the other day. You can use any flavor of loose sausage that you want keeping in mind that it will be the main flavor of your final dish. I personally used breakfast sausage and was able to still put creole seasoning on the shrimp without it getting too salty. However, with other varieties of sausage, such as chorizo, the saltiness of the meat may be plenty for the whole dish.



1 lbs of shrimp (if using frozen, thaw and rinse with cold water, and peel if needed)

1 lbs of sausage of choice

3 – 6 eggs

Pepper, creole seasoning



  1. Heat a skillet or wok on the stovetop. In a bowl, sprinkle the shrimp with a conservative amount of creole seasoning and pepper.
  2. In a bowl, beat eggs as you would typically for scrambled eggs. If you add cream or milk, go right ahead! Onions, cheese, pepper, however you like it. I would advise against adding more salt.
  3. Crumble raw sausage into the hot skillet or wok. You won’t need any extra oil or fat.
  4. Cook completely, but as soon as the meat begins to brown, add in the shrimp. Cook until shrimp are plump, but still tender.
  5. Pour egg mixture into the pan and scramble. The eggs will soak up a lot of the fat and flavor from the sausage and shrimp. Cook until eggs to preference and enjoy!


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