Ingredients:
Prep time: 15 minutes Cooking time: 35 minutes Makes eight servings 1 tablespoon olive oil 1 cup chopped onion 2 bell peppers (preferably one yellow and one green), diced 1 can (14.5 ounces) fire roasted diced tomatoes, undrained 3/4 cup water 1 package (8 ounces) Zatarain’s Reduced Sodium Jambalaya Mix 1 package (12 ounces) fully cooked smoked andouille sausage, sliced 1 pound peeled and deveined uncooked large shrimp, thawed if frozen 1/4 cup chopped parsley (optional)

Instructions:
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. 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. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.