Nothing brings folks together like good gumbo! Only grown-ups should use the grill, but big kids can chop the veggies while little kids set the table.
Serving Size: 1 1/2 cups (does not include rice)276 3g 14g 27g 9g 1/2
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, halved lengthwise
- 1 pint grape tomatoes
- 3/4 pound finger-size okra, stems trimmed
- 1 onion, sliced into 1/4-inch-thick rings
- 1 red bell pepper, cored, seeded, and cut into eight pieces
- 1 green bell pepper, cored, seeded, and cut into eight pieces
- 1/4 cup olive oil
- 2 teaspoons Creole or Cajun seasoning
- 2 tablespoons ketchup
- 4 green onions, chopped
- Coarse salt and pepper, to taste
- Cooked rice
How To Make It
- Place the shrimp, sausage, tomatoes, okra, onion, and peppers in a large bowl. Add the oil and Creole or Cajun seasoning, and toss to coat the ingredients. Thread the shrimp, tomatoes, okra, and onion onto separate skewers. Shortcut: use a grilling basket instead of skewers for the vegetables.
- Prepare the grill for cooking. If using a gas grill, start it on high, then reduce the temperature to medium-high as soon as the grill is heated.
- Place the vegetables on the hottest part of the grill. Arrange the sausage over slightly cooler heat and the shrimp at the edges of the grill. Cook, turning once or twice, until the shrimp is opaque, the sausage is cooked through, and the vegetables are tender and slightly charred, about 8 to 10 minutes (shrimp may take less time to cook). Slice the sausage, onion, and bell peppers into bite-size pieces, then transfer them, along with the other ingredients, to a large bowl.
- Toss the meat and vegetable mixture with the ketchup and green onions. Cover the mixture tightly with plastic wrap and let the vegetables steam and wilt slightly, about 3 to 5 minutes.
- Remove the plastic wrap from the bowl. Taste and adjust the seasoning with salt, pepper, and Creole or Cajun seasoning to your liking. Serve over cooked rice.