Weeknight Jambalaya Sensational Skillet

From your pantry: 32 oz Chicken Stock 14.5 oz can petite diced tomatoes in juice 12 oz thinly sliced smoked sausage (we use andouille sausage) 1 Tablespoon Olive Oil 2 Cups water OPTIONAL ½ pound diced cooked chicken And/or ½ pound raw shrimp, peeled, deveined, tail off Sliced Green Onion for serving Directions: 1. In a 10” or 12” skillet add olive oil and heat on medium heat until hot. Add sliced smoked sausage and cook till browning starts (4-5 minutes) 2. Add contents of this package to skillet and stir until all ingredients are covered in oil. Add Chicken stock, water, petite diced tomatoes, and diced cooked chicken. Stir till blended. Bring to a boil then reduce heat to a simmer and cook for 20 minutes. Stir often to avoid sticking. Check rice for doneness. 3. Off heat add shrimp (if using) and stir to distribute evenly. Cover skillet and allow to rest for 5-8 minutes. Sprinkle with sliced green onion and serve.

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