Shrimp and Sausage Creole

Shrimp and Sausage Creole

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From: Diabetic Living Magazine

Using smoked turkey sausage adds flavor to this Louisiana-style 30-minute dinner while keeping the calories and fat low.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 pound fresh or frozen large shrimp
  • 4 ounces smoked turkey sausage, halved lengthwise and sliced
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, cut into bite-size strips
  • 1 (14.5 ounce) can whole tomatoes, undrained, cut up
  • 3 cloves garlic, minced
  • 1 teaspoon salt-free Cajun or Creole seasoning
  • 2 cups hot cooked brown or white rice

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact if desired. Devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a 4-quart Dutch, oven cook sausage, onion, and sweet pepper over medium-high heat about 5 minutes or until onion is tender and begins to brown. Add undrained tomatoes, garlic, and Cajun seasoning; stir until combined. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. Stir in shrimp. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes more or until shrimp turn opaque. Serve with rice.

Nutrition information

  • Serving size: 1¼ cup
  • Per serving: 307 calories; 5 g fat(1 g sat); 4 g fiber; 32 g carbohydrates; 31 g protein; 23 mcg folate; 191 mg cholesterol; 5 g sugars; 414 IU vitamin A; 37 mg vitamin C; 115 mg calcium; 4 mg iron; 530 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch, 1½ vegetable, ½ fat

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