Paella

Ingredients

• 1 package (13.5 ounces) JOHNSONVILLE Andouille Rope Sausage cut into 1/4-inch slices
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cups water
• 1 package (8 ounces) jambalaya rice mix
• 1/2 pound medium uncooked shrimp, peeled and deveined
• 1 cup frozen peas, thawed

Cooking Instructions

1. In a large skillet, combine the Andouille sausage, tomatoes, onions, green peppers and water. Bring to a boil, stirring occasionally.
2. Stir in jambalaya rice mix. Reduce heat to low; cover and simmer for 15 minutes.
3. Stir in shrimp and peas; cover and cook 5-10 minutes longer or until shrimp turn pink and rice is tender.