Jambalaya

• olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 can Rotel original tomatoes, undrained
• 1 cup water
• 1 package ZATARAIN'S® Jambalaya Mix, Original (Denise W uses 1 box of original and 1 box with cheese)
• 1 pound large shrimp, peeled and deveined
• 1 package (12oz) andouille sausage, cut into 1/4-inch slices
• chicken (you could cook and shred it, but I often you canned chicken breast - you can't tell). 

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. Sautée the sausage, then brown the andouille sausage. Add chicken.  Combine all.
2. Stir in tomatoes, the amount of water listed in the boxes, and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes or so, til rice and vegetables are tender, stirring occasionally.
3. Add deveined/tail off shrimp last. Cover and cook 10 minutes longer or just until shrimp turn pink and remove from heat. Let stand 5 minutes