1-2-3 Jambalaya

(found in the Oelwein Daily Register 5/13/16 issue)

1 package (13 ½ ounces) Johnsonville® Andouille Dinner Sausage, cut into ¼-inch slices
8 ounces raw shrimp, peeled and deveined
2 tsp Cajun Creole seasoning
1 T olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 tsp Worcestershire sauce
1 tsp hot pepper sauce
2 T chopped fresh parsley

In a bowl, combine sausage and shrimp with Cajun Creole seasonings. Toss to coat. In a skillet, heat oil over medium heat. Add sausage and shrimp, cooking and stirring until shrimp turn pink, about 3-5 minutes. In a saucepan, prepare rice mix according to package directions. In addition, add ½ of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage and shrimp to rice. Stir until heated through.

Serves 6.