Creole Shrimp and Sausage

Ingredients

  • ½ cup white wine
  • 2 (14 ½ ounce) cans petite diced tomatoes, no salt added, lightly drained (Del Monte makes them)
  • 2 teaspoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ teaspoon dried dill
  • + 13 more ingredients
    • 1 tablespoon dried green onion
    • 4 green onions, thinly sliced (tops only) or 1 tablespoon dried green onion
    • ½ cup carrot, shredded
    • 1 small sweet onion, chopped
    • 1 small green sweet pepper, seeded and chopped
    • 1 small orange sweet bell pepper, seeded and chopped
    • 1 small sweet red pepper, seeded and chopped
    • 1 ½ teaspoons garlic, minced
    • 2 teaspoons creole seasoning (divided. I prefer Tony Chachare's)
    • 1 lb baby shrimp, thawed and cooked (if necessary. They're usually precooked.)
    • 2 hot Italian sausage links, casings removed
    • 2 sweet Italian sausage links, casings removed
    • 1 (5 1/3 ounce) bag success 10 minute boil-in-bag whole grain brown rice

1 Begin by cooking rice according to package directions. 2 While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go. 3 While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside. 4 Remove sausag...

View full recipe at SpringPad

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