Nutrition per serving may change if servings are adjusted.
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
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact if desired. Devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
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.
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.