Weekday Rainbow Gumbo

  • 1 T. cooking fat (I used bacon fat)
  • 2 cloves garlic, minced
  • 1 small red onion, peeled and slivered
  • 1 c. diced red and orange pepper
  • 2 tsp. Cajun seasoning
  • 1 - 14 oz. can fire roasted tomatoes with juices
  • 2 c. cooked rice
  • 1 handful yellow pear tomatoes
  • 1 c. diced cooked chicken or turkey
  • 6 oz. raw shrimp, peeled and deveined

Heat the cooking fat of your choice over medium-high heat in a large nonstick skillet. Add the garlic, onion, and diced peppers. Sauté for a couple of minutes before adding the Cajun seasoning and continuing to sauté for another few minutes until the vegetables are softened and fragrant. Add the tomatoes with their juices and the rice. Stir well to combine, cover, and turn to medium-low; allow to cook for another 5 minutes.

Remove the lid and add the remaining ingredients. Replace the lid and allow to cook for another 5 minutes. Stir once more and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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