Jambalaya Wraps

Name: Jambalaya Wraps
Ingredients: 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

15 ingredients

5 steps

Ingredients

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

Directions

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!