Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences.This is a flavorful and piquant recipe that is easy to prepare and is gluten-free and low in fat.

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Shrimp Creole

Yield: 4-6 servings

1.5 lbs.41-50 peeled and deveined shrimp (tail on)
12 oz. low fat chicken Andouille sausage sliced
2 – 14.5 oz. cans of diced tomatoes drain one can
2 cups brown long grain or basmati rice
1.5 cups chopped celery
1 yellow bell pepper diced
1 green bell pepper diced
1 small yellow onion diced
1 tablespoon sucralose or sugar
1 tablespoon hot chili powder
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon leaf thyme
1 teaspoon old bay seasoning
1 teaspoon poultry seasoning
.5 teaspoon ground cloves

Start rice in a rice steamer with 4.5 cups water and 1 teaspoon salt. Sauté all vegetables and sausage in a wok or sauté pan on high heat for 1 minute. Add tomatoes and seasonings reduce to medium heat and cook uncovered for 10 minutes stirring frequently. Add shrimp and cook another 1-2 minutes until shrimp is done. Do not overcook the shrimp. Serve over cooked rice.

© 2011 Aron David Bradley
http://www.boomercuisine.com