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In a large bowl, combine spring mix greens and diced tomatoes with green chilies. Add 1/4 C. vinaigrette dressing and toss well. Set aside.
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In a large skillet, add sausage and chicken, cook over medium-high heat for 3 minutes or until chicken is no longer pink. Add onion, green bell pepper and celery and continue cooking 5 minutes. Stir in the corn and okra and season to taste with salt and pepper. Reduce heat and simmer 10 minutes or until okra is tender.
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Divide the tossed mixed salad greens with tomatoes among 4 serving plates.
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Topping salad greens; divide the Andouille-Chicken gumbo among the plates.
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Drizzle 1 Tbsp. of the remaining vinaigrette over the sausage-chicken gumbo.