Shrimp-Andouille Creole

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Oxmoor House
Prep Time
20 Mins
Cook Time
32 Mins
Yield
5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
January 2003
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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