Ingredients:
- 1 package (13.5 ounces) Johnsonville Andouille Dinner Sausage, cut into ¼ -inch slices
- 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons Cajun Creole seasoning
- 1 teaspoons olive oil
- 1 box (8 ounces) Jambalaya rice mix
- 1 can (14.5 ounces) diced tomatoes, drained and divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
