Jambalaya

This rich and smoky sausage jambalaya has red beans and a kick of spice - add shrimp for extra flavor.
1 pkg. (12 oz.) fully cooked smoked sausage, cut into 1-inch thick slices
1 cup diced onion
1 cans (15 oz. each) red kidney beans, rinsed and drained
3 cups chopped bell pepper (any combination of red, yellow and green)
1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce
1 cup sliced celery
1 cup uncooked long grain white rice
Toppings: Parsley, lemon wedges, hot sauce, green onion
Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after 20 minute simmer time, let stand as recipe directs.
Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after 20 minute simmer time; let stand as recipe directs.
Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after sautéing sausage and onion in Step 1. Proceed as recipe directs.