Ingredients
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8 ounce fresh or frozen medium shrimp, peeled and deveined
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2 tablespoon canola oil
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8 ounce cooked andouille sausage, sliced
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3 cloves garlic, minced
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1 teaspoon Cajun seasoning
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½ teaspoon dried thyme leaves, crushed
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8 ounce fresh okra, bias-sliced 1/2 inch thick, or frozen sliced okra, thawed
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¾ cup coarsely chopped red sweet pepper
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1 small onion, cut into 1/2-inch wedges
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½ cup sliced celery
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1 cup halved grape tomatoes
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1 - 2 teaspoon hot pepper sauce
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2 cup hot cooked brown rice
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Lemon wedges
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Snipped fresh parsley
Directions
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Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
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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.
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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.
Nutrition Facts (per serving)
| 383 | Calories |
| 17g | Fat |
| 36g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 383 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 20% |
| Cholesterol 79mg | 26% |
| Sodium 641mg | 28% |
| Total Carbohydrate 36g | 13% |
| Total Sugars 5g | |
| Protein 24g | 48% |
| Vitamin C 80.4mg | 89% |
| Calcium 149mg | 11% |
| Iron 2.2mg | 12% |
| Potassium 621mg | 13% |
| Folate, total 67.6mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
