Wild Creole Gumbo Skillet
Rachel Ruiz, Fort Walton Beach, FL
2016 Wild Rice Recipe Contest Finalist
- 8 oz (¼ bag) frozen Gold’n Plump® Boneless Skinless Chicken Breast Pieces for Stir Fry
3 tbsp canola oil
8 oz smoked andouille sausage, sliced
1/2 cup diced onion
2 cloves garlic, minced
1 large tomato, seeded and diced
2 bags (12 oz ea) frozen Green Giant® Fire Roasted Tri-Color Peppers
8 oz defrosted cooked, peeled large shrimp
3 cups cooked wild rice
2 tsp gumbo file powder
1 tsp each: blackened seasoning and seasoned salt
In large skillet, cook chicken in oil. Add sausage, onion, and garlic; cook until onion is softened. Add tomato and peppers; cook until heated through. Reduce heat to low; stir in shrimp, wild rice, and seasonings; heat through. Salt and pepper to taste.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council