Bh&G 3563
From
Dave Drum@1:18/200 to
All on Mon Aug 9 10:18:12 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Shrimp & Sausage Stir-Fry
Categories: Seafood, Pork, Rice, Vegetables, Chilies
Yield: 4 Servings
8 oz Medium shrimp; peeled,
- deveined
2 tb Oil
8 oz Cooked andouille sausage;
- sliced
3 cl Garlic; minced
1 ts Cajun seasoning
1/2 ts Dried thyme leaves; crushed
8 oz Fresh okra; bias-sliced 1/2"
- thick
3/4 c Coarse chopped red bell
- pepper
1 sm Onion; in 1/2" wedges
1/2 c Sliced celery
1 c Halved grape tomatoes
2 ts Hot pepper sauce
2 c Hot cooked brown rice
Lemon wedges
Snipped fresh parsley
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper
towels.
In an extra-large wok or skillet heat 1 Tbsp. oil over
medium-high heat. Add shrimp and sausage; cook and stir 2
to 3 minutes or until shrimp turn opaque. Remove shrimp
and sausage from wok.
Heat the remaining 1 Tbsp. oil over medium-high heat. Add
garlic, Cajun seasoning, and thyme; cook and stir 30
seconds. Add okra; cook and stir 1 minute. Add sweet
pepper, onion, and celery; cook and stir 2 to 3 minutes
or until crisp-tender. Add tomatoes and hot pepper sauce;
cook and stir 1 to 2 minutes or until tomatoes begin to
soften. Return shrimp and sausage to wok along with any
juices; heat through. Serve over rice with lemon wedges
and top with parsley.
PRODUCE PREP: There is no great mystery to preparing
okra. Simply wash the pods and trim off the tough stems.
Slice pods. Stir-frying okra in a very hot skillet
reduces its natural stickiness.
Makes: 4 servings
Better Homes & Gardens | May 2017
MM Format by Dave Drum - 05 May 2017
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS (1:18/200)