This would be my lazy version of Cajun stew, with shrimp and spicy Italian (?) sausage. The major component would be the pre-mix ClubHouse Cajun spice mix. Love that stuff.
1 - Shell the pre-cooked shrimp and wash. Drain in a colander and set aside.
2 - Cook in Italian sausage as per package instructions and slice into disks.
3 - Set water to boil in a large pot; when boiling, add broth powder and stir in.
4 - While waiting for the water to boil, peel onions and cut into coarse cubes.
5 - Wash, core and cube bell peppers.
6 - Wash celery stalks and coarse chop.
7 - After stirring broth into the boiling water, add chopped vegetables and stir.
8 - Add any optional vegetables.
9 - When mix is boiling again, reduce heat to simmer.
10 - Add Cajun spice mix and stir in.
11 - Add shrimp and sausage and stir in.
12 - In a medium bowl, slowly add broth to cornstarch until it becomes a thin paste. Slowly stir cornstarch paste into the broth mix. Continue stirring as the broth thickens.
13 - Serve over rice.
What, no Okra?? I don't even know what okra is, and I like the "gumbo" fine without it. You can try adding it if you want to. Also, ham and chicken are also often used. Be inventive as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 538 | ||
Calories from Fat: 176 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 129.2mg | 40 % | |
Sodium 587.3mg | 20 % | |
Potassium 731.7mg | 19 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 58.8g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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