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Shrimp-Andouille Creole

Oxmoor House
Prep time 20 mins
Cook time 32 mins
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection