Feed the masses in style with this easy to prepare, one-pot meal of Jambalaya with Italian Sausage and Shrimp. It's packed with flavor and composed of easy to find ingredients, no matter where you live.
In a large pot over medium high heat, heat the oil until shimmering. Add the sausages and cook, turning often, until cooked through, about ten minutes. Remove the sausages to a plate and tent with foil.
Add the rice, onion, and peppers to the drippings and cook, scraping up any browned bits, until the rice is opaque and the onions are translucent, about ten minutes. Add the garlic and the spice mix and cook another minute.
Stir in the stock and the tomato sauce. Bring to a boil. Turn down the heat, cover and simmer for 10 minutes.
Meanwhile, slice the sausages at an angle. Add the sausages and shrimp to the pot and cover, cooking another 10 minutes on low until the shrimp is cooked and the rice is tender.
Refrigerate leftovers promptly. Leftovers are good, refrigerated in an airtight container, for up to 2 days.