Heat the oil in a large non-stick frying pan or skillet over medium heat.

If using shrimp, add them to the pan and cook for about 2-3 minutes until they turn pink and opaque.

Remove them from the pan and set aside.

In the same pan, add the diced tomato and cook for about 2 minutes until it starts to soften.

Stir in the cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another 2 minutes to toast the spices.

Add the Gumbo blend to the pan and season with salt and pepper.

Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender.

If using shrimp, add them back to the pan at this point.

Once the Gumbo blend and shrimp are cooked, add the cooked rice to the pan and mix well.

Cook for an additional 2-3 minutes until everything is heated through.

Adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro if desired.