Leave the soup pot in the cupboard! Succulent shrimp and spicy andouille sausage team up with sweet onion, tomatoes, and okra for a delicious dish that tastes like gumbo but doesn't take hours to cook. For less spice, substitute pork or turkey kielbasa for the andouille.
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. Serves 6.
Per serving (1-1/2 cups): Calories 275 ● Total Fat 9 g ● Saturated Fat 2 g ● Cholesterol 162 mg ● Sodium 702 mg