Sausage and Shrimp Jambalaya | Reynolds Brands

Ingredients

• 1 Reynolds Kitchens® Parchment Cooking Bag
• 6 to 7 oz andouille, chicken or smoked turkey sausage, sliced in 1/2 inch pieces
• 8 oz peeled, deveined raw shrimp
• 3/4 cup white rice
• 1 small red bell pepper, cut into small chunks
• 1 small green bell pepper, cut into small chunks
• 1 medium onion, diced into medium pieces
• 2 tablespoons olive or avocado oil
• 1 to 2 tablespoons Cajun seasoning, jarred OR homemade (recipe below)
• 1 cup water
• 2 1/2 tablespoons sea salt
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper
• 1 tsp onion powder
• 1 tsp garlic powder