“I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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