Jambalaya Wraps

• 1/4 cup long grain white rice
• 1/2 cup hot water
• 3 ounces andouille sausages, sliced thin
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 1/3 cup sliced celery
• 1/3 cup diced green bell pepper
• 8 large shrimp, peeled, deveined and sliced in half lengthwise
• 1 large garlic clove, minced
• 1/2 cup shredded cooked chicken (optional)
• 1/3 cup diced tomato
• 2 tablespoons fresh parsley
• 1 teaspoon Tabasco sauce
• cajun seasoning, to taste
• 2 (10 inch) flour tortillas

1. In a small saucepan bring the water and rice to a simmer, cover and cook until done and water has been absorbed; remove from heat and keep warm.
2. In a medium skillet warm the olive oil, add in the sausage and cook over medium-high heat for about 3 minutes.
3. Add in the onion, celery and bell pepper; saute 5 minutes or until crisp tender. Add the shrimp and garlic; cook stirring frequently until shrimp turns opaque, approximately 3 minutes.
4. Add chicken if using, tomatoes and rice; warm though, stir in parsley, Tabasco and a sprinkling of Cajun seasoning to taste.
5. Warm the tortillas and divide the jambalaya evenly between them, roll into a wrap. Enjoy!

long grain white rice, hot water, andouille sausages, olive oil, onion, celery, green bell pepper, shrimp, garlic, chicken, tomato, fresh parsley, tabasco sauce, cajun seasoning, flour tortillas

Taken from www.food.com/recipe/jambalaya-wraps-386649 (may not work)