CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
CREOLE SHRIMP AND SAUSAGE STEW
I found this in a magazine. You could use turkey sausage to go more healthy. Serve with crusty bread and some hot sauce.
Provided by tammarie
Categories Stew
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
- Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
- Add broth and tomatoes; bring to a boil.
- Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
- Sprinkle with parsley.
Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 86.9, Sodium 829, Carbohydrate 20.8, Fiber 5.3, Sugar 3, Protein 19
CREOLE SHRIMP AND SAUSAGE
I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!
Provided by PSU Lioness
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Begin by cooking rice according to package directions.
- While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
- While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
- Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
- In the sausage pan, add garlic. Saute 30 seconds.
- Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
- Add olive oil and saute another 5 minutes until almost tender.
- Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
- Stir in sausage. Allow to simmer, uncovered for 20 minutes.
- If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
- Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
- Serve over rice.
Nutrition Facts : Calories 448, Fat 19, SaturatedFat 5.9, Cholesterol 191, Sodium 1403.8, Carbohydrate 33.4, Fiber 3.9, Sugar 6.6, Protein 31.7
CREOLE SHRIMP STEW
Make and share this Creole Shrimp Stew recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
- Blend in flour and whisk until it burns a peanut brown color.
- Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
- Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
- Stir to blend mixture into a roux.
- Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
- Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
- Serve hot over hot rice. 4 servings.
Nutrition Facts : Calories 359.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 293.9, Sodium 1945.3, Carbohydrate 34.6, Fiber 5.7, Sugar 15.2, Protein 37.8
CREOLE JAMBALAYA STEW
This jambalaya stew is a favorite every year for Lenten soup suppers at church...
Provided by Suebee
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
- Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
- Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
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