CREOLE SHRIMP AND SAUSAGE

Creole Shrimp and Sausage image

Provided by PSU Lioness

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

Begin by cooking rice according to package directions.
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.
While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
In the sausage pan, add garlic. Saute 30 seconds.
Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
Add olive oil and saute another 5 minutes until almost tender.
Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
Stir in sausage. Allow to simmer, uncovered for 20 minutes.
If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
Serve over rice.