New Orleans Jambalaya

Andouille Sausage, browned in a pan, then the Holy Trinity of Cajun Cooking (Onion, Celery, Bell Pepper), followed by Brown Rice, crushed tomatoes, Cajun seasoning and finished with Wild Caught Shrimp! This meal was inspired by a trip we took to New Orleans and learned some techniques at the New Orleans School of Cooking.

Contains: Shrimp & Pork

For best results, keep frozen until use. Both film and tray are microwave safe.

Microwave: Peel corner to vent. Microwave on high for 3 minutes 45 seconds or until heated.

Oven: Remove Film. Heat over to 375 and cook for 30 - 40 minutes.

Stovetop: Empty contents of tray into nonstick pan. Add 1oz. of water. Cover and steam in pan.