MAIN DISH: SHRIMP AND SAUSAGE CREOLE (click here to print)

SHRIMP & SAUSAGE CREOLE

Serves 8

Per Serving: 270 Calories, 15 grams Fat, 5 Net Carbs, 26 grams Protein

6 oz bacon (or 3 tbsp bacon drippings, coconut oil or butter)

1 bell pepper, fine chopped

1/2 large Vidalia onion, fine chopped

1 stalk celery, fine chopped

4 cloves chopped garlic (1 tbsp chopped)

4 cups canned or fresh tomatoes

1 & 1/2 cups chicken stock

1/2 lb smoked sausage, cut into 1/2 inch pieces

1/2 tsp red pepper flakes (or more to taste)

1/2 tsp black pepper

1.5 lb shrimp, shelled & deveined

Salt to taste

Sweetener (optional… depending on sweetness of tomatoes)

Cajun Seasoning to taste (if needed)

Chopped parsley ( I love parsley, so I would add 1/2 cup of chopped parsley before serving) or you can just use parsley for garnish 

Directions

In large dutch oven (or pot),  render fat from bacon.  (I prefer to chop bacon before cooking to cook bacon quicker). Once bacon is crispy, remove bacon and use for another dish. (If not using bacon, at this time add your fat to the pot.)

Add onion, pepper, celery and garlic to fat in pot.  Cook on medium-low heat until vegetables are soft, about 10 minutes.  Add the remaining ingredients EXCEPT shrimp.  Cover and cook on medium-low heat for 20 minutes (or longer).  After 20 minutes, add the shrimp.  Stir and cook for 2-3 minutes. Turn off heat so you don’t over cook shrimp.taste for seasonings and add more if necessary.  Add a bit of sweetener if your tomatoes were not naturally sweet. (I added 1 serving  Stevia).  Serve alone or with Cauliflower “Rice”.  Garnish with parsley

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