Make this Cajun/Creole dish as spicy as you like.
Makes: 8 servings
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) Progresso diced tomatoes,
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium
shrimp, thawed if frozen
4 cups hot cooked rice
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)
Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 %
Exchanges: 2 Starch; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn't lost during the long cooking.
Spicy and smoky, andouille sausage is traditionally used for this dish. If you're in a more mellow mode, leftover ham works just as well.
Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills.