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2 Tbsp. smoked paprika

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1 Tbsp. dried basil

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1 Tbsp. dried oregano

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1 Tbsp. garlic powder

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1 Tbsp. sea salt

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1 tsp. black pepper

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1 tsp. white pepper

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1 tsp. cayenne pepper

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1 tsp. dried thyme

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1 medium ripe, Fresh California Avocado, seeded and peeled

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1 cup low-fat yogurt

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2 Tbsp. lemon juice

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1 tsp. sea salt

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1/2 tsp. black pepper

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1 Tbsp. canola oil

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1/2 medium red onion, diced

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1 package (12.8 oz.) andouille chicken sausage, sliced and cut into quarters

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1 Red bell pepper, diced

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4 stalks celery, diced

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1 lb. peeled and deveined cooked shrimp, large, cut into ½ inch pieces

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3 Tbsp. Creole spice blend (or buy Creole or Cajun spice mix)

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1 14.5 oz. can diced, no salt added tomatoes

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1 medium ripe, Fresh California Avocado, seeded, peeled and diced

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As needed California Avocado Yogurt Sauce

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.