Jambalaya

By bakers_delight85

Ingredients

• 1 package (3 1/2 to 4 ounces) sliced chorizo sausage, cut into 1/4-inch wide strips
• 2 garlic cloves, crushed with garlic press
• 2 stalks celery, thinly sliced
• 1 medium onion, chopped
• 1 can (14 1/2 ounces) diced tomatoes
• 1 1/2 cups instant brown rice
• 1/2 tsp. salt
• 1/2 pound cooked, shelled, and deveined large shrimp

Preparation

Step 1

In nonstick 12-inch skillet, cook chorizo, garlic, celery, and onion over medium-high heat until celery is tender, 10 to 12 minutes.
Stir in tomatoes with their juice, rice, salt, and 1 1/2 cups water; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer until rice is tender, 8 to 10 minutes. When rice is done, stir in shrimp; cover and cook 1 minute to heat through.