Jambalaya, just in time for cooler weather!

2.5 cups chicken stock

1 can diced tomatoes (14ounces)

1 can tomato sauce (8 ounces)

½ pound Pederson’s smoked sausage, cut into ¼ inch slices

¾ pound medium fresh shrimp, peeled and deveined

1 cup long grain rice

3 tablespoons dried parsley flakes

2 tablespoons olive oil

½ teaspoon dried thyme leaves

½ teaspoon dried garlic powder

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon salt

Sautee dried spices in oil, add rice; sauté for 2 minutes. Add sausage, shrimp, and tomato sauce and stir around for 1 minute. Add stock and diced tomatoes, cover and lower heat. Jambalaya will cook in about 45 minutes.

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