“You don’t need a silver fork to eat good food.” Paul Prudhomme
Cajun Shrimp, Sausage & Vegetable Stir Fry
Ingredients
Instructions
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Assemble all the ingredients. Set out a knife & carving board, a large mixing bowl and a large, deep skillet.
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Place all the ingredients into a large bowl except the sliced tomatoes. Using your hands or large wooden spoon, gently toss the ingredients until well coated with the olive oil.
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Pour the contents of the bowl into a large, deep skillet. Using medium high heat, sauté for 4 to 8 minutes until the shrimp is pink & opaque and the vegetables are tender. Add the sliced tomatoes during the last 3 or 4 minutes of cooking.
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If desired, garnish with fresh parsley and serve immediately. Goes well over long grain & wild rice, or cheese grits or angel hair pasta.
Serving Size 1 3/4 Cups
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 36mg12%
- Sodium 424mg18%
- Potassium 1049mg30%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
All the vegetables can be cut & mixed and refrigerated the night before in a zip-lock plastic bag. I try to slice the veggie medallions about 3/8 inch thick and then I half them to half-moon shape. Most Cajun sausages are a little too spicy for me so I use Holmes Smokehouse Pork & Venison Sausage but almost any sausage made with pork, beef, chicken, venison or any combination will work.