Courtesy of Zatarain's

Makes 8 (1-cup) servings.

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 tablespoon minced garlic
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 4 ounces gluten-free fresh chorizo or smoked sausage, cut into 1/2-inch slices
• 2 1/2 cups water
• 1 cup chopped tomatoes
• 1 package Zatarain's Original Jambalaya Mix
• 1/2 pound large shrimp, peeled and deveined
• 1 cup frozen peas

Directions:

1. Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil.

2. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes.

3. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.