6 servings
35 minutes total
Instructions
12 oz smoked chicken sausage links
1 teaspoon olive oil
1 (15 oz) package frozen vegetable gumbo mix (okra, corn, celery, onions, and red bell peppers)
1 (14.5 oz) can diced tomatoes with Italian herbs
2 cups water
1 (8 oz) package red beans and rice mix
1 package frozen scampi shrimp (8–12 oz)
Hot pepper sauce (optional for serving)
Steps
Cut sausage into ¼-inch-thick slices. Preheat large, nonstick stockpot on medium 1–2 minutes.
Place oil in stockpot, then add sausage; cook 2–3 minutes until sausage is sizzling and 165°F. Stir in gumbo mix, tomatoes, water, and beans and rice mix. Cover, bring to a simmer, and cook 20 minutes.
Stir in shrimp and cover; simmer 6–8 more minutes until shrimp are pink and opaque. Serve with hot sauce, if using.
Recipe & Photo Courtesy of Publix
