Sausage 
Shrimp and Andouille Jambalaya
Shrimp and Andouille Jambalaya
Shrimp and Andouille Jambalaya
Ingredients
At a glance
Sausage
Seafood
Serves
6
3 links HAEN ANDOUILLE SAUSAGE cut into 1/4" slices
8 oz. cooked shrimp, peeled and devained
1 tsp. canola oil
1 lb. bag frozen pepper/onion mix
1 can reduced sodium chicken broth
2 cups instant brown rice
1 T. white wine vinegar
3 T. olive oil
8 oz. cooked shrimp, peeled and devained
1 tsp. canola oil
1 lb. bag frozen pepper/onion mix
1 can reduced sodium chicken broth
2 cups instant brown rice
1 T. white wine vinegar
3 T. olive oil
Methods/steps
1. Preheat oven to 375°.
2. Heat oils in a large pot over medium-high heat.
3. Add sausage and vegetables; cook stirring occasionally 3-5 minutes.
4. Add broth and bring to a boil.
5. Add rice, cover and cook 5 minutes.
6. Add shrimp and stir.
7. Remove from heat and let stand covered until shrimp are heated through.
8. Fluff with a fork and serve immediately.
