1 lb. Farmer John® Hot Louisiana Sausage 3 Tbsp. Olive Oil 1/2 cup Butter 2 large Yellow Onions chopped 1/2 cup Celery chopped 1 large Green Bell Pepper chopped 1 large Red Bell Pepper chopped 2 tsps. fresh Garlic minced 1 cup Mushrooms sliced 3/4 cup All-Purpose Flour 28 oz. canned Crushed Tomatoes 1/2 cup Chicken Broth 2 large Bay Leaves 2 Tbsp. dried Thyme 2 tsp. Salt 1 tsp. Black Pepper 1/2 tsp. Cayenne Pepper 1 lb. Medium-Sized Raw Shrimp peeled and deveined 1/4 cup fresh Parsley chopped 4 cups White Rice cooked 8 12 inch Mission® Flour Tortillas 1 1/2 cups Mozzarella Cheese grated
1. Preheat oven to 350 degrees F. Heat oil and butter in a large skillet. Sauté sausage until browned. 2. Add onions, celery and bell peppers, sauté 4 minutes. Add mushrooms and garlic and continue to cook until tender, about 8 minutes. 3. Add flour and cook for 3 minutes. Add tomatoes with juice and chicken broth. Add bay leaves, thyme, salt, pepper and cayenne. Continue to cook until thick, about 3 to 4 minutes. 4. Cover and place in oven for 45 minutes. Stir shrimp and parsley into Jambalaya, continue to cook for 5 more minutes. 5. Place 1/2 cup of white rice and 1 cup of Jambalaya on each tortilla. Garnish with cheese. Wrap and serve.