Andouille- and Rice-Stuffed Chicken Breasts With Creamy Creole Shrimp Sauce Recipe
22 Ingredients
- For the Chicken and Filling:
- 1 tablespoon extra-virgin olive oil
- 1 stalk celery, finely chopped
- 1 medium yellow onion, finely chopped
- 6-ounces andouille or other smoked sausage, such as kielbasa, finely chopped
- 1/4 roasted red peppers, finely chopped
- 1 1/2 teaspoons Creole or Cajun seasoning
- Kosher salt and freshly ground black pepper
- 3/4 cup cooked white rice
- 4 boneless, skinless chicken breast halves
- For the Sauce:
- 1 1/2 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1/2 cup dry white wine
- 1 (14.5-ounce) can pureed tomatoes
- 1 cup heavy cream
- 2 bay leaves
- 2 teaspoons Creole or Cajun seasoning
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons Louisiana-style hot sauce
- Kosher salt
- 1/2 pound raw shelled and deveined shrimp, roughly chopped
Preparation
Instructions on Serious Eats
Nutrition
659
33%
daily value
servings
Fat
70% 45Saturated
98% 20Trans
- 0Monounsaturated
- 18Polyunsaturated
- 4Carbs
8% 23Carbs (net)
- 20Fiber
13% 3Sugars
- 7Sugars, added
- 0Protein
72% 36Cholesterol
82% 245Sodium
45% 1073Calcium
16% 155Magnesium
18% 74Potassium
25% 875Iron
17% 3Zinc
16% 2Phosphorus
70% 487Vitamin A
35% 314Vitamin C
44% 26Thiamin (B1)
58% 1Riboflavin (B2)
24% 0Niacin (B3)
62% 12Vitamin B6
57% 1Folate equivalent (total)
19% 76Folate (food)
- 43Folic acid
- 20Vitamin B12
20% 1Vitamin D
0% 1Vitamin E
20% 4Vitamin K
34% 27
Comments