Shrimp-Andouille Creole

Oxmoor House
Shrimp-Andouille CreoleRecipe
Oxmoor House

5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)


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Cooking spray
5 ounces andouille sausage, sliced into 1/4-inch-thick slices
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with green peppers and onions, un-drained
1 (5.5-ounce) can spicy tomato juice (such as V-8)
8 ounces frozen peppers and onions, thawed
1 cup frozen okra
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 1/2 cups hot cooked rice
2 tablespoons chopped fresh parsley


Prep: 20 Minutes
Cook: 32 Minutes

Heat a large Dutch oven coated with cooking spray over medium heat. Add sausage; cook 5 minutes or until lightly browned. Remove from pan. Add celery to drippings; cook 3 minutes. Add garlic; sauté 30 seconds.

Add sausage, tomatoes, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cover and simmer 10 minutes. Discard bay leaf. Serve over rice. Sprinkle with parsley.

Created date

March 2010

Nutritional Information

Calories 284
Fat 6.2 g
Satfat 2.3 g
Protein 22.9 g
Carbohydrate 33.8 g
Cholesterol 149 mg
Iron 4.7 mg
Sodium 669 mg
Caloriesfromfat 20 %
Fiber 3.9 g
Calcium 103 mg