Recipe of the Week – Creole Shrimp with Andouille Sausage

Creole Shrimp with Andouille Sausage

  • 5 stalks celery choppped
  • 1 ½ onions chopped
  • ½ green pepper chopped
  • ½ large red pepper chopped
  • 1 Tb chopped garlic
  • 1 package aidells Cajun style andouille sausage sliced to bite sized pieces
  • 2 tsp Cajun seasoning
  • ½ tsp dried thyme
  • 1 8oz can plain tomato sauce
  • Juice of ½ a lemon
  • 2 tsp chopped parsley
  • ¼-1/2 c. chicken stock
  • 3 Tb olive oil
  • 2# shrimp ( I used 16-20 size)

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  1. Over high heat sear shrimp in the olive oil, a little at a time without crowding the pan, and remove them to a plate.  (They won’t be completely cooked yet.)
  2. Once the shrimp is all removed add the sausage and brown it.  (This you can leave in the pan.)
  3. Add the peppers, onion,  and celery and sauté until starting to get soft, about 5-6 minutes.
  4. Add the garlic and sauté one minute, then add the Cajun seasoning and the thyme and stir.
  5. Deglaze the pan with the chicken stock and scrape up any yummy bits left on the pan.
  6. Add the tomato sauce and taste for seasoning.
  7. Simmer about 5 minutes then add the shrimp back to pan, along with any juices they have released, while also adding the lemon juice and the fresh parsley.
  8. Cook 2-3 minutes until shrimp are hot.

 

Makes 8 servings my fitness pal

281 calories

34g protein

2g fiber

6g net carbs

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