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     Title: Easy Jambalaya
Categories: Pork, Seafood, Vegetables, Cheese
     Yield: 4 servings

     8 oz Box jambalaya mix
    14 oz Hot smoked andouille
          - sausage; in 1/2" slices
     1 c  Uncooked large (U-20)shrimp;
          - peeled, deveined, in 3/4"
          - pieces
     3    Green onions; thin sliced
   1/2 c  Cheddar cheese; shredded
   1/2 c  Pico de gallo

 Prepare jambalaya mix according to package directions,
 adding sausage and shrimp during the last 5 minutes of
 cooking. Remove from the heat. Stir in cheese, pico de
 gallo and green onions; heat through.

 Recipe by Tami Kuehl, Loup City, Nebraska

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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