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Okra, Shrimp And Sausage

30 min
10 min prep
20 min cook

Serves 6

Ingredients

  • 1 Smoked sausage, link diced
  • 1 lb Raw peeled and deveined tail-off large shrimp
  • 2 cups Canned super sweet white corn
  • 1 cup Frozen cut okra
  • 1 tbsp Creole seasoning spice blend
  • 14.5 oz Diced tomatoes with green chiles

Instructions

  1. Cook sausage in a large skillet until fried hard.
  2. Add shrimp and cook until shrimp are done.
  3. Add corn, okra and seasoning. Simmer for 5 minutes, then add entire can of tomatoes.
  4. Cover and simmer on low for 20 minutes. Serve over white rice and corn muffins.

Nutrition

67gCarbs
17gFat
43gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories490
  • % Daily Value*
  • Total Fat
    • 17g
    • 26%
  • Saturated Fat
    • 6g
    • 30%
  • Trans Fat
    • 2g
  • Cholesterol
    • 125mg
    • 42%
  • Sodium
    • 2000mg
    • 83%
  • Total Carbohydrate
    • 67g
    • 22%
  • Dietary Fiber
    • 3g
  • Sugars
    • 1g
  • Protein
    • 43g
  • Vitamin C
  • Calcium
    • 15%
  • Iron
    • 25%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.