Ready in 45 minutes
Spicy and filled with vegetables, seafood, and sausage. This sauce can be served over grits, rice, pasta, or toast
"Crazy easy to make and good. I made a few adjustments: first, I forgot the celery. Second, used less than 3/4 pounds of shrimp which I felt was enough without being too much. Third, used Joes' Stuff seasoning rather than combining it all myself. Finally added a can of no salt, petite diced tomatoes like a lot of other recipes suggested and simmered it longer because of it. I would absolutely make this again! It was easy and delicious. The crab gave it a sweetness that was surprising and tasty. Served with rice. Even my 5 year old liked it!"
Peel shrimp, and devein, if desired. Set aside.
Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.
Saute onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and saute l minute.
Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.
Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage,
crabmeat, and spices; cook, stirring occasionally, until thoroughly heated.
Serve immediately over hot cooked grits, brown rice, pasta, or toasted whole grain bread.
To cut carbs further: Replace flour with Xanthan gum.
Alternate serving ideas:
At lunch, ladle the rich sauce into freshly baked pastry shells, and serve with a tossed green salad. For an evening meal, present the sauce over hot cooked pasta, grits, or rice. Follow package directions for the desired number of servings. Add a green vegetable, and you're set.
Adapted from recipe by: Paulette Thomas, Edisto Island, SC
Each (3/4 cup) serving contains an estimated:
Cals: 239, FatCals: 77, TotFat: 9g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 178mg, Na: 657mg, K: 531mg
TotCarbs: 9g, fiber: 1g, Sugars: 3g
NetCarbs: 8g, Protein: 31g
Rice, grits, pasta, etc. not included in nutrition data.
This is a very flexible dish. You can use seafood, chicken, sausage, or whatever. Even Tofu would probably work but don't let any Cajuns find out about it.
flobiedobie 2y agoGreat recipe!
lecsosec_83 2y ago
ABattle692 2y agoGreat recipe, takes about 45 minutes total to make and is delicious!!! Great for beginners! :-)
jennoso 2y agoMy husband n I both loved it!
twj426 2y agoVery good and flavorful....I did add 3 times the spice mix and a extra teaspoon of cayenne pepper...
Amyfre 2y agoLove this recipe! Easy and super delicious
smilekyami 2y ago
zacharygillan 3y ago
MrsGary001 3y ago
1brendajones 3y agoWe loved this recipe. I used some bayou style seasoning we already had which had salt so I didn't add extra. It was delicious. I also added the seasoning to the rice which gave it more flavor. Definitely will be making this again!