Tonight's snow had me hankering for something hearty and warm for dinner. I had some shrimp and some kielbasa from Hatfield Beef, so I threw together a quick shrimp & sausage jambalaya.
1 pkg. whole grain Spanish rice mix
2 c. water
1 can (14 oz.) diced tomatoes with green chilies
1 medium green pepper, chopped
8 oz. kielbasa, cut into 1/2" slices
8 oz. raw shrimp, deveined and deshelled
Cook kielbasa and green pepper in a large saute pan over medium heat for about 5-7 minutes until kielbasa is browned. Remove from pan and set aside.
Pour the rice (not the seasoning mix) into the saute pan and saute for about 2 minutes. Add water, tomatoes and seasoning mix. Bring to a boil and reduce heat to low.
Simmer rice for 10 minutes. Add kielbasa, green peppers and shrimp, cover and cook an additional 10-15 minutes until shrimp are fully cooked and liquid is absorbed.