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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council