*** Kreutz-Landry Jambalaya

• 5oz box Tony Chachere's jambalaya mix
• 7oz (1/2 bag) frozen C&W Ultimate Southwest Blend frozen vegetables
• 1 jalapeno, diced
• 8oz sliced mushrooms
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 3 links Jennie-O hot Italian turkey sausage (12oz)
• 1 lb medium to large shrimp, peeled
• (optional) other meats
• (optional) onion, diced
• (optional) additional Creole seasoning
• (optional) red pepper flakes or hot sauce

Chop the jalapeno and bell peppers. Remove the skins from the sausage and and brown it along with any other meats in a skillet over medium-high heat. Add the jalapeno, mushrooms, garlic, and bell pepper (plus onion if using) to the sausage a few minutes before it is finished browning, then set them all aside. Begin preparing the jambalaya mix per package directions in the skillet. When ready to add in the "extras" to the jambalaya mix, toss in the frozen vegetables along with the sausage, jalapeno, mushrooms, and bell pepper. Once the jambalaya mix and other ingredients have been combined and heated through, add the shrimp and cook for the last few minutes until they are almost cooked, then remove from heat and let the shrimp cook from the residual heat. Add seasoning and spices to bring up to the desired heat level.

Makes 4 servings, 10 WW PointsPlus each.

Turkey sausage: 4 points/link

Ham is 5 points/4oz

Shrimp is 3 points/4oz