Image of Smoked Sausage with Louisiana BBQ Shrimp and Creole Rice

Smoked Sausage with Louisiana BBQ Shrimp and Creole Rice

Total Time
20 minutes
Calories Per Serving
519

Ingredients

  • SMOKED SAUSAGE
  • 1 package BUTTERBALL® Smoked Turkey Dinner Sausage
  • LOUISIANA BBQ SHRIMP
  • 1/2 cup butter
  • 2 tablespoon minced garlic
  • 3/4 cup dark beer
  • 1/3 cup diced green onions
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 pound (16- to 20-count) raw shell-on shrimp
  • 1/3 cup whipping cream
  • 1/4 cup chopped fresh Italian parsley
  • CREOLE RICE
  • 3 tablespoon olive oil
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell peppers
  • 1 tablespoon minced garlic
  • 1/2 cup chicken or turkey broth
  • 4 cup cooked long-grain white rice
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat grill to medium. Cook sausage 8 to 10 minutes, turning frequently until internal temperature reaches 160°F.
  2. Make Louisiana BBQ Shrimp. Melt ¼ cup butter in 3-quart heavy saucepan on medium-high heat. Add garlic; cook and stir 1 minute..
  3. Stir in beer, green onions, Worcestershire sauce, pepper flakes, rosemary, thyme and oregano. Cover; bring to a boil.
  4. Add shrimp; return to a boil, stirring occasionally. Immediately remove shrimp from liquid. Transfer shrimp to serving bowl; keep warm.
  5. Continue boiling cooking liquid until reduced by one-quarter, about 10 minutes.
  6. Stir cream into liquid; return to boiling. Remove pan from heat. Blend in remaining ¼ cup butter and parsley. Pour hot liquid over shrimp.
  7. Make Creole Rice. Heat oil in large skillet over medium-high heat. Add celery, onion, bell peppers and garlic. Cook and stir 3 to 5 minutes or until vegetables are tender-crisp.
  8. Stir in broth; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is reduced by half.
  9. Stir in rice, parsley, salt and black pepper. Serve warm.
TwitterFacebookPinterest

Ingredients

  • SMOKED SAUSAGE
  • 1 package BUTTERBALL® Smoked Turkey Dinner Sausage
  • LOUISIANA BBQ SHRIMP
  • 1/2 cup butter
  • 2 tablespoon minced garlic
  • 3/4 cup dark beer
  • 1/3 cup diced green onions
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 pound (16- to 20-count) raw shell-on shrimp
  • 1/3 cup whipping cream
  • 1/4 cup chopped fresh Italian parsley
  • CREOLE RICE
  • 3 tablespoon olive oil
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell peppers
  • 1 tablespoon minced garlic
  • 1/2 cup chicken or turkey broth
  • 4 cup cooked long-grain white rice
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutritional Facts

People Served
8
Carbs Per Serving
33g
Cholesterol Per Serving
231mg
Dietary Fiber Per Serving
1g
Protein Per Serving
35g
Saturated Fat Per Serving
10g
Sodium Per Serving
1094mg
Sugar Per Serving
3g
Total Fat Per Serving
26g
Trans Fat Per Serving
0g