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Shrimp and Sausage Creole

This would be a great dish to try your sausage out in. The sausage and shrimp in a cream sauce gives a nice combination of creaminess with some heat. You could try it over rice, but I prefer it over pasta, giving a flavor that it very like the Creole dishes served in some of New Orleans' most expensive estaurants. (My diet would be in a shambles if I could get back to Patout's, down near Tulane University.)

1 T Olive Oil
10 Shrimp
6 oz Andouille
1 c Mushrooms,Sliced
1/2 c Non Fat,Non Diary Creamer
2 t Worcestershire
1 t Creole Seasoning
1 T Parsley

Heat olive oil in a heavy large skillet over medium-high heat. Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes. Using slotted spoon, transfer shrimp and sausage to a plate. Add mushrooms to same skillet and saute until tender, about 4 minutes. Stir in cream, Worcestershire sauce and seasoning. Simmer until sauce thickens, about 3 minutes. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute. Sprinkle parsley over top. Serve over pasta.

Yield: 2 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 2

Amount Per Serving
Calories 477
Calories from Fat 342

% Daily Values *

Total Fat 38 gr
Saturated Fat 12 gr
Polyunsaturated Fat 4 gr
Monounsaturated Fat 20 gr
Cholesterol 114 mg
Sodium 231 mg
Potassium 391 mg
Carbohydrates 9 gr
Dietary Fiber 0.5gr
Protein 19 gr
57%
60%


38%
9%
10%
3%
2%


Vitamin A
Vitamin C
Calcium
Iron
3%
22%
2%
15%

* Percent Daily Values are based on
a 2000 calorie diet

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