Jambalaya Maque Choux

• 1 tablespoon olive oil
• 13 1/2 ounces andouille Johnsonville(R), Split Rope Sausage, cut into 1/4-in. slices
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup red onion chopped
• 2 1/2 cups water
• 14 1/2 ounces diced tomatoes undrained
• 8 ounces jambalaya mix Zatarain's(R), Original
• 1 cup frozen corn

1. Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to soften.
2. Stir in water, tomatoes and rice mix. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in corn; cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

olive oil, sausage, celery, green bell pepper, red onion, water, tomatoes, us, frozen corn

Taken from www.yummly.com/recipe/Jambalaya-Maque-Choux-1932199 (may not work)