Although I don't usually throw a big party, I think that Mardi Gras is a great excuse to cook up some creole and Cajun cuisine.

My simple shrimp creole begins by browning cubed turkey or regular kielbasa in a large skillet until it's nicely browned. The kielbasa is removed, then a bag of defrosted seasoning blend is added to the skillet.

I've often referred to seasoning blend in this column and in my cookbook. This bagged combination of chopped onions, bell peppers, celery and parsley stands in for freshly chopped vegetables in many recipes. Look for it in the freezer section of your supermarket. Or, substitute 1 cup each of onion and green bell pepper, two stalks of celery and 1/4 cup of fresh parsley, all chopped.

The seasoning blend is sauteed until the vegetables are tender, then the kielbasa is returned to the skillet, along with a can of diced tomatoes, a bottle of chili sauce, some Worcestershire sauce, salt and Cajun seasoning. Chili sauce, a ketchup-based product, is found near ketchup and cocktail sauce at the grocery store. I use Heinz, which is flavored with onion and garlic. The mixture is simmered for 30 minutes to blend the flavors.

A pound of peeled and deveined shrimp is added at the end of cooking and stirred until the shrimp turn pink. I have my supermarket seafood department peel and devein the shrimp for me to save time in the kitchen.

Shrimp creole is a classic dish, but sometimes I'll substitute diced boneless, skinless chicken breasts or cubed pork chops for the shrimp. Simply saute the meat with the kielbasa, until nearly cooked, then simmer with the other ingredients for 30 minutes.

Serve your shrimp creole over hot, cooked white rice with some crusty bread and a green salad. Finish the meal with a king cake from the bakery for a classic Mardi Gras celebration.

(excludes rice)  Calories: 212

Fat: 4.4 g

Saturated Fat: 1.2 g

Protein: 19.7 g

Fiber: 4.4 g

Carbohydrates: 25.8 g

Sodium: 1,632 mg

Cholesterol: 127 mg

Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

Skillet Shrimp Creole

1/2 pound turkey kielbasa, diced

1 bag seasoning blend

1 28-ounce can diced tomatoes

1 12-ounce bottle chili sauce

2 tablespoons Worchestershire sauce

1/2 teaspoon salt

1 teaspoon Cajun seasoning

1 pound medium shrimp, peeled and deveined

Cooked white rice

Saute the kielbasa in a large nonstick skillet until browned. Remove from skillet and set aside. Add the seasoning blend to the skillet and saute until vegetables are tender, about 5 minutes. Return the kielbasa to the skillet and stir in tomatoes, chili sauce, Worcestershire sauce, salt and Cajun seasoning and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add the shrimp and cook until the shrimp are pink. Serve over rice.

Makes 6 servings.

ABOUT THE SERIES

This is part three of a three-week series featuring meals that can be prepared in one pan.

JAN. 23: Skillet Chili Mac

JAN. 30: Minute Mu Shu

TODAY: Skillet Shrimp Creole

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, PO Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@home.com.