Jambalaya - Cooked Shrimp

Rice-A-Roni Spanish Rice (6.8 oz)
Recipe Yield: 4 Servings


package (6.8 ounces) RICE-A-RONIĀ® Spanish Rice
tablespoons of margarine, butter or spread with no trans fat
cups water
can (14 1/2 ounces) diced tomatoes, undrained
medium green bell pepper, chopped
1/2  cup chopped onion
1/2  cup chopped celery
garlic cloves, minced or pressed
1/2  teaspoon dried oregano leaves
1/2  teaspoon dried thyme leaves
ounces smoked beef or turkey sausage, cut into 3/4-inch chunks
ounces medium cooked shrimp
  Hot sauce (optional)

Preparation Steps

1.  In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. SauteĀ“ over medium heat until vermicelli is golden brown, stirring frequently.
2.  Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion, celery, garlic, oregano and thyme; bring to a boil.
3.  Cover and reduce heat. Simmer 10 minutes. Stir in sausage. Return to a simmer. Cover and simmer 5 to 10 minutes or until rice is tender. Add shrimp; cook and stir until heated through. Serve with hot sauce, if desired.