Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pierogies Jambalaya
- add review
- #98199
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (14.5 ounce size) diced tomatoes
1 pound frozen shelled, deveined medium shrimp
1 tablespoon all-purpose flour
2 teaspoons Cajun seasoning
1/2 teaspoon salt
4 drops hot pepper sauce (such as Tabasco)
1 package (16.9 ounce size) frozen pierogies
directions
In a large skillet, heat oil. Add pepper and onion. Cook and stir until tender, about 5 minutes.
Meanwhile, drain liquid from tomatoes into a small bowl. Beat in flour, Cajun seasoning, salt and hot pepper sauce.
Stir mixture into skillet along with the shrimp, still frozen, and tomatoes. Cook and stir until sauce thickens and shrimp are pink, about 5 minutes.
Cook frozen pierogies in boiling water until they float, about 5 minutes, then drain. Gently stir pierogies into shrimp mixture.
added by
hotchef
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
May 10, 2017
This was good and easy to prepare. It didn't seem like there was much to the ingredients, but I bought cheese pierogis and those are pretty filling on their own. They went well with the shrimp and sauce. If you're familiar with Cajun cooking, you could probably add to this in creative and tasty ways.