Andouille- and Rice-Stuffed Chicken Breasts With Creamy Creole Shrimp Sauce Recipe

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
Nutrition
659
33% daily value
4 servings
                                       
                                            low-​carb
     

Fat

70% 45

Saturated

98% 20

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

8% 23

Carbs (net)

- 20

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

72% 36

Cholesterol

82% 245

Sodium

45% 1073

Calcium

16% 155

Magnesium

18% 74

Potassium

19% 875

Iron

17% 3

Zinc

22% 2

Phosphorus

70% 487

Vitamin A

35% 314

Vitamin C

29% 26

Thiamin (B1)

73% 1

Riboflavin (B2)

31% 0

Niacin (B3)

77% 12

Vitamin B6

87% 1

Folate equivalent (total)

19% 76

Folate (food)

- 43

Folic acid

- 20

Vitamin B12

51% 1

Vitamin D

6% 1

Vitamin E

26% 4

Vitamin K

23% 27
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