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Ingredients
US|METRIC
6 SERVINGS
- 13.5 oz. Johnsonville Andouille (Rope Sausage, cut into bias-slice pieces)
- 1 cup butter
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- garlic (cloves, chopped)
- 1 tsp. kosher salt
- 1 tsp. cayenne pepper
- Cajun seasoning (or tablespoons Creole, divided)
- bay leaves
- 28 oz. crushed tomatoes
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce
- 1 Tbsp. water
- 1 Tbsp. flour
- 3/4 shrimp (count per pound uncooked, headless, peeled and deveined)
- converted rice (cups cooked long grain, for serving)
- green onions (cup chopped)
- Italian parsley (cup chopped)
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Directions
- In a large saucepan, cook and stir sausage and onion in butter over medium heat for about 4 minutes. Add bell pepper and celery, cook and stir until tender; 3 minutes.
- Add garlic, cook and stir until fragrant; about 1 minute.
- Add salt, cayenne pepper and 2 tablespoons Creole or Cajun seasoning, bay leaves, tomatoes, Worcestershire and hot sauce. Stir thoroughly; heat to a boil.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol85mg28% |
Sodium840mg35% |
Potassium610mg17% |
Protein5g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A50% |
Vitamin C70% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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