New Orleans Jambalaya

Andouille Sausage, browned in a pan, then the Holy Trinity of Cajun Cooking (Onion, Celery, Bell Pepper), followed by Brown Rice, crushed tomatoes, Cajun seasoning and finished with Wild Caught Shrimp! This meal was inspired by a trip we took to New Orleans and learned some techniques at the New Orleans School of Cooking. Contains: Shrimp & Pork For best results, keep frozen until use. Both film and tray are microwave safe. Serving Size: 1 Meal (12 ounces) Calories: 370 Fats: 9g Carbs: 42g Protein: 28g Sodium: 380mg Microwave: Peel corner to vent. Microwave on high for 3 minutes 45 seconds or until heated. Oven: Remove Film. Heat over to 375 and cook for 30 - 40 minutes. Stovetop: Empty contents of tray into nonstick pan. Add 1oz. of water. Cover and steam in pan.