A bowl of gumbo married red beans and rice!

10 oz shrimp, peeled and deveined
1/2 tsp Creole seasoning
12 oz andouille sausage
1 tsp olive oil
1 15-oz package frozen vegetable gumbo blend
1 14.5-oz can diced tomatoes with Italian herbs, undrained
2 cups water
1 (8-oz) package red beans and rice mix

1. Season the shrimp with the Creole seasoning, tossing to coat, and refrigerate until later.
2. Cut sausage into 1/4-inch-thick slices. Preheat large, nonstick stockpot on medium 1–2 minutes.
3. Place oil in stockpot, then add sausage; cook 2–3 minutes or until hot and sizzling. Stir in remaining ingredients (except shrimp) and cover; bring to a simmer, cook 20 minutes.
4. Stir shrimp into rice and cover; simmer 6–8 more minutes and until shrimp are pink and opaque. Serve.

Servings: 4