Shrimp and Sausage Creole

Shrimp and Sausage Creole

Login to rate this recipe.
Rated: 0
  • Makes: 4 servings
  • Start to Finish 30 mins
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 32


  • 1 pound fresh or frozen large shrimp
  • 4 ounces smoked turkey sausage, halved lengthwise and sliced
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, cut into bite-size strips
  • 1 14 1/2 - ounce can whole tomatoes, undrained, cut up
  • 3 cloves garlic, minced
  • 1 teaspoon salt-free Cajun or Creole seasoning
  • 2 cups hot cooked brown or white rice


  1. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact if desired. Devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a 4-quart Dutch, oven cook sausage, onion, and sweet pepper over medium-high heat about 5 minutes or until onion is tender and begins to brown. Add undrained tomatoes, garlic, and Cajun seasoning; stir until combined. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. Stir in shrimp. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes more or until shrimp turn opaque. Serve with rice. Makes 4 (about 1 1/4-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 307 cal., 5 g total fat (1 g sat. fat), 191 mg chol., 530 mg sodium, 32 g carb. (4 g fiber), 31 g pro.

Diabetic Exchanges

Vegetables (d.e): 1.5; Starch (d.e): 1.5; Fat (d.e): 0.5; Lean Meat (d.e): 3.5