Recipes / Shrimp and Sausage Skillet with Rice and Summer Vegetables
We happen to think gumbo is meant to be enjoyed any time, any place – even if that time happens to be in the middle of July. This simple, lively recipe incorporates summer veggies into this classic New Orleans staple, ready to be enjoyed in 30 minutes flat!
- 1 Tbsp. olive oil
- 1 medium zucchini, sliced
- 2 cloves garlic, minced
- 1 small sweet onion, diced
- 1 sweet pepper, diced
- 1 lb shrimp, peeled and deveined
- 1 (12oz) ring andouille sausage
- 1/4 cup tomato paste
- 6 cups vegetable broth
- 1 (8oz) Louisiana Fish Fry Product Gumbo and Rice Mix
Gumbo & Rice Mix - Box 8 oz
Heat olive oil in large cast iron skillet over medium high heat. Sauté zucchini, garlic, sweet onions and sweet peppers for 4-5 minutes, until tender. Add sausage and shrimp and cook 4-5 minutes, until shrimp turn pink. Add tomato paste and vegetable broth and bring to boil. Add Gumbo and Rice mix and stir to combine. Cover, reduce heat to low and simmer for 25 minutes or until rice is tender.