• Bh&G 3563

    From Dave Drum@1:18/200 to All on Mon Aug 9 10:22:32 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

    MMMMM

    ... My mind not only wanders; sometimes it leaves completely.
    ___ MultiMail/Win32 v0.49
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)