This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.”
-Paul Prudhomme, Chef
I doesn't get much more Mediterranean than this! Good oil, lots of veggies, a little bit of meat, whole grains and fish.
I choose my sausage carefully. First and foremost, it can be very salty. The andouille that I used in this recipe contains 400 mg in a 2 ounce serving. This is pretty reasonable and you should look carefully at the package and set that as your target. Many sausages can have twice that amount.
Bay leaves come from a species of evergreen laurel originally found in the Mediterranean. The fresh leaves are glossy and smooth and fragrant but are difficult to find fresh as most that are sold commercially have been dried.
There are two main types of bay leaves – Turkish and Californian. Turkish bay leaves are not as strong but have a more complex flavor and are thought of as the superior herb.
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes great leftovers.
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 medium||onion (diced)|
|2||ribs celery (diced)|
|1/2 medium||green bell pepper (diced)|
|2 ounces||andouille sausage|
|1 15 ounce can||no salt added diced tomatoes|
|1 tsp||no salt Creole seasoning|
|1/2 cup||brown jasmine rice|
|fresh ground black pepper (to taste)|
|8 ounces||shrimp (peeled and deveined)|
Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about 2 minutes. Do not let the garlic brown.
Add the onion and cook for about 3 minutes until it begins to soften slightly.
Add the celery and green peppers and cook for about 2 minutes, stirring frequently.
Cut the sausage lengthwise and then crosswise into half discs. Add the sausage to the pan and cook for about one minute.
Add the tomatoes, bay leaves, creole seasoning, salt, water, rice and pepper to the pan.
Cover and simmer, stirring occasionally for about 45 minutes.
Add the shrimp and cook for about 5 minutes until they are cooked through and serve.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 537||Calories from Fat 142|
|% Daily Value|
|Total Fat 16g||30%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 4g||23%|
|Vitamin A 22%||Vitamin C 44%|
|Calcium 17%||Iron 32%|
|Vitamin K 20 mcg||Potassium 972 mg|
|Magnesium 146 mg|