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1-2-3 Jambalaya

kept byRodsher1

1 package
Johnsonville® Andouille Dinner Sausage, cut into 1/4 thick coin pieces
1/2 pound
whole medium raw shell-off shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1 inch cubes
1 box
(8 ounces) Jambalaya Rice Mix
2 teaspoons
Creole Seasoning
1 teaspoon
olive oil
1 can
(14 ounces) diced tomatoes, drained
1 teaspoon
Worcestershire sauce
1 teaspoon
hot pepper sauce
2 tablespoons
parsley, chopped



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