Louisiana Shrimp

Louisiana Shrimp
Servings: 5 Yield: servings Prep 15 mins Cook 13 mins Bake 350°F 45 mins Stand 5 mins

Ingredients

  • 2 tablespoons tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 large green pepper, cored and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups red quinoa
  • 2 teaspoons salt-free Cajun seasoning
  • 1 teaspoon salt
  • 1 cup low-sodium chicken broth (such as Pacific)
  • 1 pound peeled and deveined shrimp
  • 2 links smoked chicken Andouille sausage (such as Al Fresco), cut into half-moons
  • 3 plum tomatoes, seeded and diced
  • 2 tablespoons chopped fresh parsley

Make It

1. Heat oven to 350 degrees . Heat oil in a large saucepan over medium heat. Add onion, pepper and celery. Cook, stirring, for 10 minutes. Add garlic; cook for 1 additional minute. Stir in quinoa, 1 1/2 tsp of the Cajun seasoning and 3/4 tsp of the salt; cook for 1 minute.

2. Stir in broth and 1 3/4 cups water. Bring to a boil over high heat; boil for 2 minutes. Remove from heat and carefully ladle into a 2 qt baking dish. Cover tightly with foil and bake at 350 degrees for 25 minutes.

3. In a large bowl, toss together shrimp, sausage, tomatoes, parsley, remaining 1/2 tsp Cajun seasoning and remaining 1/4 tsp salt. Carefully remove baking dish from oven and uncover. Spoon shrimp mixture over the top, re-cover and return to oven. Bake at 350 degrees for an additional 20 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

Servings Per Recipe: 5; Amount Per Serving: cal. (kcal): 421, Fat, total (g): 13, chol. (mg): 164, sat. fat (g): 2, carb. (g): 43, fiber (g): 5, pro. (g): 33, sodium (mg): 789, Percent Daily Values are based on a 2,000 calorie diet.