I had Cafe Rio cook on Wednesday so the jambalaya I had planned for Wednesday I made on Thursday. Talk about a funny story... I found out that I do not know how to cook rice I know its sad. So I checked the box and the recipe was for 6 servings so in my head I thought one cup of rice would be one serving. Well I didn't know that the serving for cooked and dried rice are two different things, I ended up with 12 cups cooked rice. We now have enough to feed any army... Anyway it was quick and easy, you can make it as hot or mild as you like. I don't like a lot of spicy stuff but I know the boys do so I kept with the recipe for the spices. I also set out the main spices so everyone could add more if they wanted too. I hope you try it and enjoy!
Ingredients
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon hot pepper sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
salt to taste
1/2 pound large raw shrimp, peeled, divined
6 cups hot cooked long grain white rice
Directions
Cut sausage into 1/2" slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
Gently stir in hot rice and cook 3-5 minutes or until heated through.
We May not have it all together, but together we have it all.
