Delicious and easy to double for feeding a large crowd.
Ingredients:
1 T olive oil
1 medium onion chopped
1 EACH green and yellow pepper
(can also add 2 stalks of celery and mushrooms... not part of the original recipe, but delicious additions)
1 can (14 1/2 oz) fire roasted or regular diced tomatoes
1 c. water
1 package of Jambalaya mix (like Zatarain's)
1 pound large shrimp, peeled and deveined (I sub 1 pound of cooked diced chicken because Patrick doesn't like shrimp)
1 pound spicy sausage cut into 1/4 inch slices
1/4 cup chopped fresh parsley (optional)
Directions:
1. Heat oil in large deep skillet or Dutch oven on medium heat. Add onion and peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Sitr in tomatoes, water and Jambalaya mix. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and veggies are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley if desired.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Friday, June 3, 2016
Sunday, August 30, 2015
Creole Shrimp and Sausage Stew
Courtesy of Cooking Light. This is quick and easy and yummy. The tomatoes with green chiles add quite a bit of kick, so you may want to just do normal diced tomatoes depending on if your kids like spicy foods.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 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.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 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.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
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