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Ingredients
  • 1 package (13.5 ounces) Johnsonville Andouille Smoked Rope Sausage, cut into ΒΌ-inch coin-slice pieces
  • 1 package (8 ounces) raw shrimp, peeled and deveined
  • 2 teaspoons Cajun Creole seasoning
  • 1 teaspoon 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
Steps
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