Sausage & Shrimp Jambalaya

• 6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Selects Uncured Smoked Turkey Sausage, sliced
• 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 1 each green and red pepper, finely chopped
• 1/2 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• 1-1/2 cups long-grain white rice, uncooked
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1/2 cup water
• 1 bay leaf
• 3/4 lb. uncooked deveined peeled large shrimp
• 2 Tbsp. chopped fresh parsley

1. Cook sausage in 1 Tbsp.
2. dressing in large skillet on medium-high heat 3 min.
3. or until evenly browned, stirring occasionally.
4. Remove from skillet; cover to keep warm.
5. Add remaining dressing, peppers, onions and celery to skillet; cook on medium heat 5 to 7 min.
6. or until vegetables are crisp-tender, stirring occasionally.
7. Add garlic; cook and stir 1 min.
8. Stir in rice; cook 1 min., stirring frequently.
9. Stir in tomatoes, broth, water, bay leaf and sausage.
10. Simmer on medium-low heat 25 to 30 min.
11. or until rice is tender and most the liquid is absorbed, stirring occasionally.
12. Add shrimp; stir.
13. Cover; cook 5 min.
14. or until shrimp turn pink and all the liquid is absorbed, stirring occasionally.
15. Remove and discard bay leaf.
16. Sprinkle rice mixture with parsley.

turkey sausage, dressing, red pepper, onions, celery, garlic, longgrain white rice, tomatoes, chicken broth, water, bay leaf, shrimp, parsley

Taken from www.kraftrecipes.com/recipes/sausage-shrimp-jambalaya-171062.aspx (may not work)