“You don’t need a silver fork to eat good food.” Paul Prudhomme
Assemble all the ingredients. Set out a knife & carving board, a large mixing bowl and a large, deep skillet.
Place all the ingredients into a large bowl except the sliced tomatoes. Using your hands or large wooden spoon, gently toss the ingredients until well coated with the olive oil.
Pour the contents of the bowl into a large, deep skillet. Using medium high heat, sauté for 4 to 8 minutes until the shrimp is pink & opaque and the vegetables are tender. Add the sliced tomatoes during the last 3 or 4 minutes of cooking.
If desired, garnish with fresh parsley and serve immediately. Goes well over long grain & wild rice, or cheese grits or angel hair pasta.
Serving Size 1 3/4 Cups
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
All the vegetables can be cut & mixed and refrigerated the night before in a zip-lock plastic bag. I try to slice the veggie medallions about 3/8 inch thick and then I half them to half-moon shape. Most Cajun sausages are a little too spicy for me so I use Holmes Smokehouse Pork & Venison Sausage but almost any sausage made with pork, beef, chicken, venison or any combination will work.