From the Kitchen of Deep South Dish
1 tablespoon butter
1 tablespoon oil
1 pound shrimp, peeled & deveined
½ cup each, onion, celery and green bell pepper (can use
red, yellow or a combo too)
½ pound andouille or smoked sausage, coarsely chopped
1 can cream of mushroom soup
1 can cheddar cheese soup
½ cup of green onion
2 ¾ cup rice, cooked
Salt and pepper to taste
Couple shakes of hot pepper sauce
Just a bit of bread crumbs
Preheat oven to 350 degrees.
In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside. Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the andouille to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through. Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been lightly coated with non-stick spray, lightly sprinkle top with bread crumbs and bake in 350 degree oven for 20 to 30 minutes, or until bubbly.
Note: To make this dish Lent friendly, simply eliminate the smoked sausage.