JIFFY JAMBALAYA

By JoyceW-2

A basic red beans and rice with a makeover.

TIP:

To peel and devein shrimp, start on the underside of the shrimp by the head area to remove the shell. Pull legs and first section of shell to one side. Continue pulling shell up around the top and to the other side.

Remove the black vein running down the back of shrimp by making a shallow slit with a paring knife alond the back from head area to tail.

Rinse shrimp under cold water to remove the vein.

Ingredients

• 1 package (8 ounces) red beans and rice mix
• 1/2 pound smoked sausage, sliced
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1/2 pound cookded medium shrimp, peeled and deveined
• 1 can (14 1/2 ounces) sliced tomatoes, drained
• 1 teaspoon brown sugar
• 1/2 teaspoon Louisiana-style hot sauce, optional

Details

Servings 4

Preparation

Step 1

Cook red beans and rice mix according to package directions.

Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender.Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture.