Ingredients
6
oz andouille sausage, chopped
2
lb uncooked large shrimp, thawed if frozen, peeled and deveined
2
tablespoons olive oil
1
bag (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed
3
teaspoons finely chopped garlic
2
cups sliced fresh okra
1
can (10 3/4 oz) condensed cream of shrimp soup
1/2
cup dry white wine
1/2
teaspoon freshly ground black pepper
1/4
to 1/2 teaspoon ground red pepper (cayenne)
3
cups cooked long-grain rice
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.
