Mardi Gras Jambalaya

Ingredients

• 2 tablespoons oil, divided
• 8 ounces uncooked medium shrimp
• 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
• 4 ounces andouille sausage or kielbasa, cut into half-moon slices
• 2 medium ribs celery, chopped
• 2 small red and/or green bell peppers, chopped
• 1 large clove garlic, finely chopped
• 2 cups water
• 1 (5.6 ounce) package Knorr Cajun Sides – Red Beans & Rice

Directions

In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).

Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.

Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.

Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add water and Knorr(R) Cajun Sides(TM) – Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 – 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.