Crescent City Jambalaya

Delicious and easy to double for feeding a large crowd.

Ingredients:
1 T olive oil
1 medium onion chopped
1 EACH green and yellow pepper
(can also add 2 stalks of celery and mushrooms... not part of the original recipe, but delicious additions)
1 can (14 1/2 oz) fire roasted or regular diced tomatoes
1 c. water
1 package of Jambalaya mix (like Zatarain's)
1 pound large shrimp, peeled and deveined (I sub 1 pound of cooked diced chicken because Patrick doesn't like shrimp)
1 pound spicy sausage cut into 1/4 inch slices
1/4 cup chopped fresh parsley (optional)

Directions:
1. Heat oil in large deep skillet or Dutch oven on medium heat. Add onion and peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Sitr in tomatoes, water and Jambalaya mix. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and veggies are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley if desired.