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 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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