Ingredients

The following ingredients have 6 Servings
  • 1 pound shrimp small - peeled
  • 8 ounces andouille sausage
  • 1 cup Onion chopped
  • 1 cup bell pepper chopped
  • 1/2 cup Celery chopped
  • 1 tablespoon olive oil
  • 2 tablespoons Garlic minced
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups Chicken broth
  • 1/2 pound crabmeat fresh lump - drained and picked
  • 1/2 teaspoon Cajun spice mix - salt free
  • 1/4 teaspoon Celery seed
  • 1/4 teaspoon Black pepper
  • 1/8 teaspoon Salt

Instruction

  • 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.