Shrimp Creole

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 tablespoons canola oil

2 tablespoons butter

1 medium onion (finely chopped)

1 medium green bell pepper (seeds and membrane removed finely chopped)

2-3 stalks (ribs) celery (chopped, you want about the same amount as green bell pepper)

4 cloves garlic (minced)

6 oz Andouille Sausage, finely chopped

3 Datil Peppers, split

1 tablespoon Cajun/Creole seasoning (or to taste)

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1 bay leaf

1 can (15-ounce) tomato sauce

1 cup water (about half the can to rinse it out)

1 tablespoon Worcestershire sauce

1 pound large shrimp (16-20 count and deveined and split)

Tabasco sauce (to taste)

Salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh parsley plus sprigs for garnish

Lemon wedges

Cooked rice (for serving)

Directions

Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.

Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.

Add the sausage, garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.

Add the datil, tomato sauce, water and Worcestershire.

Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.

Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly.

Add hot sauce, salt and black pepper to taste.

Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

Nutrition

• Serving Size: 1
• Calories: 379 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 144 mg
• Sodium: 701 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 17 g