The Big Easy Jambalaya

Ingredients

• 12 ounce andouille sausage cut into 1/4-inch slices
• 14.5 ounce canned tomatoes diced fire roasted undrained canned
• 1 medium bell pepper green chopped
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 8 ounce zatarain's® reduced sodium jambalaya mix 
• 1 pound shrimp deveined peeled
• 1 cup water 
• 1 medium bell pepper yellow chopped

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat.
2. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
3. Stir in tomatoes, water and Jambalaya
4. Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
5. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.
6. Remove from heat.
7. Let stand 5 minutes.
8. Sprinkle with parsley, if desired.