It is a cold snowy day here and what better way to keep warm than some spicy jambalaya.  This recipe is from my best friend that pass some time ago.  She would make this on winter days while she lived in the Caribbean. 

This dish is really simple to make and can be made ahead of time.  Sometimes I will partially make the jambalaya and allow it to simmer before adding in the rice.  This allows the flavors to blend a little before serving.  You certainly do not have to do that and can make the entire dish and serve as soon as everything is cooked.  Remember it will be better the next day as everything will blend wonderfully.
​12 Weight Watcher Freestyle points you could lighten it up by using turkey sausage or using less sausage.  ​

​This dish is great to make ahead a day or two as it allows all the flavors to blend.

​Ingredients:

1 pound hot Itallian sauasag
1 pound cooked, peeled deviend and cut shimp
​4 Tbls butter
2 Tbls flour
2 onions chopped
1 large green pepper chopped
1 clove garlic
1 large can peeded and diced tomoatoes
1 16oz jar salsa
2 - 3 peeled cut fresh tomatoes
1 tsp oregano
1 tsp basil
​4 cups vegetable broth

Instructions:​

1. Cook sausage  ( I like to grill it or cook in the oven first but you could cook it in the pot you are going to cook the remaining items in you will just need to remove and slice)
2. ​Slice sausage and set aside
3. Melt butter and stir in flour
4. Add onions, green pepper and garlic and saute until soft
5. Stir in tomatoes and salsa and cook for about 5 minutes 
6. Add oregano and basil
7. Add sausage
8. At this point, you can allow the mixture to simmer before moving on to the next step but it is not necessary.
9. Add broth and rice, cover and simmer until very little liquid remains (add water if necessary)
10. Cook until rice is cooked about 8 minutes
11. Add in the shrimp at this point.   
12. Continue to cook until shrimp are done (just pink, do not over cook the shrimp)