Quick Jambalaya

1 T. oil
1/2 pound spicy sausage
1 medium onion, chopped
1 can diced tomatoes, undrained
1 can chicken broth
1 medium green pepper, chopped
1/2 C. your favorite BBQ sauce
1 lb. thawed shrimp, tails removed
2 C. instant rice, uncooked

Heat oil, add onion and sausage. Cook until sausage is no longer pink.

Add tomatoes, broth, green pepper, BBQ sauce, shrimp and rice. Mix well. Bring to a boil, cover.

Remove from heat. Let stand 5 minutes before serving.

We added some Tony's creole seasoning when served!

* I found this on kraft.com one night when I needed something quick. I didn't have sausage on hand, so I substituted it with chicken, cooking it the same way (with the onions). I cubed it and cooked til no longer pink. I also used regular rice which made the cooking time a lot longer and made the jambalaya a little dry. Instant rice would work best.

You can omit the shrimp if it's not your thing! :)