Description
A hearty and flavorful shrimp and sausage dish baked with colorful peppers and warm rice.
Ingredients
Scale
- 12 oz andouille sausage (sliced into coins)
- 3 tri-color bell peppers (seeded and sliced)
- 1 white onion (sliced)
- 2 stalks celery (sliced)
- 1 tsp garlic paste
- 2 tbsp vegetable oil (divided)
- 2 tbsp Creole seasoning (divided)
- 1 lb raw shrimp (thawed, shelled, and deveined)
- 3 cups cooked white rice (warmed)
- 10 oz diced tomatoes with green chilies (undrained)
- 2 tbsp fresh parsley (chopped)
- 2 lemons (wedged)
Instructions
- Preheat oven to 425 degrees F. Cook or warm up pre-cooked rice.
- Prepare baking sheet. Line a full-size cookie sheet with aluminum foil and baking spray.
- Mix ingredients. Add sausage coins, peppers, onion, celery, garlic, 1 tbsp Creole seasoning, and 1 tbsp oil to a large mixing bowl, toss until mixed and coated.
- Bake. Spread sausage mixture over prepared sheet pan and bake for 15 minutes. Wash clean the large mixing bowl for next step.
- Season rice. To the clean large mixing bowl, add can of tomatoes and green chilies and cooked, warm rice. Add shrimp, remaining oil, and seasoning to the rice mixture and stir until well-mixed.
- Combine and cook shrimp. Pour rice mixture over sausage layer, toss all together, and bake for an additional 8 minutes or until shrimp are just cooked through.
- Garnish and serve. Give one final toss, top with parsley for garnish if desired, and serve with lemon wedges.
Notes
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg