Jambalaya salad

Jambalaya Salad
(Twist on Jambalaya)

 Serves: 4 to 6 
* omit if your vegan/ vegetarian
 * * omit if you are allergic

1 1/2 lb. Turkey sausage*
1/2 tsp. Fresh garlic, minced
1/4 c. Tomato sauce
1 1/2 lbs. Peeled shrimp**
1/2 c. Celery, sliced
1/2 c. Chopped bell pepper
1 1/4 c. Water
1 box yellow rice mix
2 Tbsps. Butter
1 can beef broth*
4 oz. Mushrooms, sliced
4 oz. Cherry tomato halves
4 medium heads of romaine lettuce
1 c. Grated Parmesan cheese

 Direction:
Melt butter in sauce pan, sauté; celery, bell pepper & garlic.
Stir in beef broth, tomato sauce, yellow rice mix; bring to a boil again cover & reduce heat.
 Simmer until liquid has evaporated & rice is tender. Once cool serve over lettuce, top with mushrooms, cherry tomatoes & sprinkle with cheese.

To add pizzazz:
Turn it into a wrap on the go.
Take a tortilla wrap, place Jambalaya salad inside it. Roll n' Go!