Go Cajun tonight with this Louisiana-inspired recipe. In addition to traditional gumbo ingredients—like Cajun seasoning and okra—the Horseradish-French dressing provides even more deliciousness. Served over our organic quinoa and brown rice blend, it’s irresistible!
- Horseradish-French Dressing (recipe below)
- 1/2 pound fresh okra, stemmed and cut lengthwise in half
- 2 medium bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 8 wedges
- 1/4 cup salsa
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons prepared horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
Heat grill for medium-high heat.
Make Horseradish-French Dressing by blending or whisking all ingredients until combined; set aside.
In 1-gallon resealable bag, toss okra, peppers and onion with 1 tablespoon oil and 1 teaspoon Cajun seasoning.
Place grill basket over direct heat; add vegetables.
Cover and grill 4 to 6 minutes, stirring once, until beginning to soften.
In same resealable bag, toss shrimp with remaining oil and Cajun seasoning.
Add to vegetables in grill basket.
Cover and grill 4 minutes longer, stirring once or twice, until shrimp are pink and vegetables are crisp-tender.
Remove from grill.
In large bowl, toss SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic with grilled vegetables, shrimp and Horseradish-French Dressing.
Serve at room temperature or cover and refrigerate up to 4 hours.