Smoked Sausage and Pepper Creole Jambalaya

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup celery chopped
• 1 cup rice long grain
• 1 cup onion chopped
• 1 package gourmet sausage & pepper creole jambalaya smoked mccormick®
• 0.5 pound shrimp deveined peeled
• 0.5 pound chicken breasts boneless skinless cut into 1-inch cubes
• 0.5 pound turkey sausage smoked sliced
• 1 tablespoon vegetable oil 
• 2.3 cups water 

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add celery and onion; cook and stir 5 minutes or slightly softened.
3. Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.
4. Stir in Seasoning
5. Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.
6. Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.