Ingredients
| 1 pk. | 20 Oz Seapak Popcorn Shrimp |
|---|---|
| 1 pk. | 14 Oz) Andouille Sausage, Cut Into 1/4-inch-thick Slices |
| 1 pk. | (10 Oz) Frozen Vegetable Seasoning Blend |
| 1 pk. | (32 Oz) Low-sodium, Fat-free Chicken Broth |
| 1 pk. | (14.5 Oz) Fire-roasted Diced Tomatoes With Garlic |
| 2 C | Uncooked Long-grain Rice |
| 1 tsp. | Cajun Seasoning |
| 2 tbsp. | Thinly Sliced Green Onions |
Directions
1 |
Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels. |
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2 |
Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 3 ingredients and sausage. |
3 |
Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed |
4 |
Meanwhile, preheat oven to 450˚. Bake Popcorn Shrimp according to package directions. |
5 |
Spoon jambalaya into individual bowls or a large serving bowl; top with Popcorn Shrimp. Top with green onions, and serve immediately. |
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