Ingredients
| 1 pk. | 12 Oz Seapak Popcorn Shrimp |
|---|---|
| 1 tbsp. | Vegetable Oil |
| 1/2 lb | Smoked Sausage, Diced (optional) |
| 1/2 Unit | Onion, Diced |
| 1 Unit | Red Bell Pepper, Diced |
| 1 pk. | Gumbo Mix With Rice (we Used Zatarain's®) |
| 1 C | Chopped Green Onion (optional For Garnish) |
Directions
1 |
In a large saucepan on medium-high heat, add the oil, smoked sausage if you like, onion, and bell pepper. Cook, stirring occasionally, until the onion is translucent (about 3-5 minutes). |
|---|---|
2 |
Stir in 5 cups water and Gumbo Mix with Rice. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender (about 25 minutes). |
3 |
While rice is cooking, prepare the popcorn shrimp according to package directions and keep warm. |
4 |
To assemble shooters: Fill the shooters with gumbo mixture and top with a popcorn shrimp. Garnish with green onion. |
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