1-2-3 Jambalaya

By Booper-2

Ingredients

• 1 package Johnsonville® Andouille Dinner Sausage, cut into 1/4 thick coin pieces
• 1/2 pound whole medium raw shell-off shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1 inch cubes
• 1 box (8 ounces) Jambalaya Rice Mix
• 2 teaspoons Creole Seasoning
• 1 teaspoon olive oil
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 tablespoons parsley, chopped

Preparation

Step 1

1 In a medium bowl, toss the Johnsonville® Andouille Dinner Sausage, the shrimp or chicken, and Creole seasoning. Set aside

2 Follow instructions for preparing Jambalaya Rice adding half the canned drained tomatoes. In a separate pan, brown the cut Johnsonville Andouille Sausage with olive oil, then add the seasoned shrimp or chicken and cook lightly.

3 About ten minutes before the rice is done and while it is still firm, add the rest of the tomatoes, the Worcestershire sauce, hot sauce and parsley. Partially cover and continue cooking.

4 To serve, taste and adjust seasonings, adding a little additional Creole seasoning if you want it more spicy. Spoon into large bowls to serve.