Jambalaya

Jambalaya

♦ 2    tablespoons extra virgin olive oil
♦ 1/2    pound hot Italian sausage, sliced and quartered
♦ 1    medium onion, chopped
♦ 1    (14 ounce) can diced tomatoes, undrained
♦ 1    (14.5 ) ounce can chicken broth
♦ 1    medium green bell pepper, cored, seeded and chopped
♦ 1/2    cup Kraft original barbecue sauce
♦ 1    pound medium cooked shrimp, I use the tail on type and remove the tail
♦ 2    cups minute white rice, uncooked
♦ 1/4    teaspoon Tony Chachere’s Creole seasoning (Optional) this will make your jambalaya spicy. Dats good

1.     Heat oil in large coverable non-stick skillet on medium high heat.  Add sausage and onion, cook till sausage is no longer pink.

2.    Add diced tomatoes, chicken broth, green pepper, barbecue sauce, shrimp and rice; mix well and bring to a boil, cover

3.    Remove from heat, and let stand (5) minutes, stir gently before serving

Serves (6)

Submitted by: MTA