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1/4 C. Spicy Mango Creole
Sauce (Starport 121)
6 oz. Prawns, shelled & de-
veined
6 oz. Scallops
3 oz. Andouille sausage, sliced
rounds (1 link)
1/4 C. Red Onions, diced
1/2 C. Green or red bell
peppers, diced
1/4 C. Celery, diced
1/3 C. Okras, ½” rounds (fresh
or frozen)
2 cloves Garlic, minced
2 Tbsp. Extra virgin olive oil
Recipe for Two
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1. Shell and devein prawns, rinse scallops and drain dry.
2. Cut vegetables and set aside.
3. Slice Andouille sausage and set aside.
4. Heat a pan at medium heat, add oil then onions and sauté onions
15-20 seconds.
5. Add Andouille sausage and sauté until brown.
6. Add celery, bell peppers, and okras sauté until vegetables are
softened, 3-5 minutes. Reduce heat and hold.
7. Meanwhile heat another pan at high heat, when hot, add in 1
Tbsp. oil, garlic, prawns and scallops and sauté 3-4 minutes until
prawns turned pink then add Spicy Mango Creole Sauce and
sautéed vegetables.
8. Remove when steaming hot and serve with rice, pasta or fried
plantain chips
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