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


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.
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.
Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed
Meanwhile, preheat oven to 450˚. Bake Popcorn Shrimp according to package directions.
Spoon jambalaya into individual bowls or a large serving bowl; top with Popcorn Shrimp. Top with green onions, and serve immediately.