Seafood Pan Roast

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5

Ingredients

• 1 (32 oz) carton Trader Joe's Organic Tomato & Red Bell Pepper Soup, or similar

• 1 Andouille sausage link, sliced into rounds

• 1 (16 oz) bag frozen seafood medley, thawed

• 2 medium zucchini, diced small

• 1-2 teaspoons Cajun or Creole seasoning, plus more to taste

• 2-3 cups cooked white rice, for serving (optional)

Instructions

1. Pour the tomato and red bell pepper soup into a large pot.

2. Stir in 1-2 teaspoons of Cajun or Creole seasoning and bring to a gentle simmer over medium-low heat.

3. Meanwhile, cook the sliced Andouille sausage in a skillet over medium heat for 5-7 minutes, until browned and lightly crisp. Transfer the sausage to the soup.

4. Add the seafood medley to the skillet with the rendered sausage fat and cook for 2-4 minutes, just until the seafood is cooked through. Transfer it to the soup.

5. Stir in the diced zucchini and simmer for about 5 minutes, or until crisp-tender. For softer zucchini, cook for a few minutes longer.

6. Divide the cooked rice among serving bowls, then ladle the pan roast over the rice. Taste and season with additional Cajun or Creole seasoning, if desired.

7. Serve immediately.