Shrimp-Andouille Creole

Yield: 5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Protein: 22.9g
  • Carbohydrate: 33.8g
  • Cholesterol: 149mg
  • Iron: 4.7mg
  • Sodium: 669mg
  • Calories from fat: 20%
  • Fiber: 3.9g
  • Calcium: 103mg


  • 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


  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.
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